Andouille-Stuffed Peppers

Staff Writer
Andouille-Stuffed Peppers
Stufed Peppers
Taste of Home
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Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein.

— Sarah Larson, Carlsbad, California

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4
Servings
Deliver Ingredients

Ingredients

  • 1 8-ounce package jambalaya mix
  • 4 small green peppers
  • 3/4 Pounds fully cooked andouille sausage, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 16-ounce can tomato juice
  • Louisiana-style hot sauce, optional

Directions

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-inch x 9-inch. baking dish; pour tomato juice over and around peppers.

Bake, uncovered, at 350 degrees for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired. 

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

Stuffed Peppers Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Stuffed Peppers Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

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