Andouille-Stuffed Peppers

Andouille-Stuffed Peppers
Staff Writer
Taste of Home

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
333
Calories Per Serving
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.

Nutritional Facts

Total Fat
32g
46%
Saturated Fat
10g
42%
Cholesterol
63mg
21%
Carbohydrate, by difference
1g
1%
Protein
11g
24%
Vitamin A, RAE
18µg
3%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
14mg
1%
Choline, total
38mg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
3mg
21%
Phosphorus, P
139mg
20%
Selenium, Se
17µg
31%
Sodium, Na
688mg
46%
Vitamin D (D2 + D3)
1µg
7%
Water
39g
1%
Zinc, Zn
1mg
13%

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.