Easy Andouille-Stuffed Peppers

February 27, 2014

Green peppers are a quintessential ingredient in Cajun cuisine and the inspiration for this recipe. This easy, flavorful dish is perfect for your Fat Tuesday feast! Just a few simple yet bold ingredients are all you need to make this delicious and festive dish! For a healthier, lower-fat version try chicken sausages or breast meat, or even your favorite meat alternative!

Andouille-Stuffed Peppers
Prep: 40 min. Bake: 40 min.
From Taste of Home

1 package (8 ounces) jambalaya mix

4 small green peppers

3/4 pound fully cooked andouille sausage links, chopped

1 jalapeno pepper, seeded and minced

1 can (16 ounces) tomato juice

Louisiana-style hot sauce, optional

Prepare jambalaya mix according to package directions.

Meanwhile, cut peppers lengthwise in half; remove seeds. 
  

In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer. 
  

Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers. 
  

Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

 




 

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