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Andouille-Stuffed Peppers

Name: Andouille-Stuffed Peppers
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings.
Cuisine: North America, Cajun
Ingredients: 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

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Total Time

Prep: 40 min. Bake: 40 min.

Makes

4 servings

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

Andouille-Stuffed Peppers Recipe photo by Taste of Home

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Ingredients

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

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 13x9-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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 stuffed pepper halves: 443 calories, 17g fat (6g saturated fat), 110mg cholesterol, 1935mg sodium, 54g carbohydrate (5g sugars, 2g fiber), 23g protein.

Andouille-Stuffed Peppers

Ingredients

Directions

Nutrition Facts

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