Easy Andouille-Stuffed Peppers
By: Sheri Wetherell
Published: 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.