Andouille-Stuffed Peppers
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
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
Reviews
Very flavorful, we like dishes with some kick in my house. I changed up the peppers a bit. I used a red pepper, a yellow pepper, an orange pepper, and a poblano pepper. Very colorful and very delicious.
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This was an instant favorite with my family. We used chicken instead of Andouille, and topped each pepper with a slice of cheddar cheese. Delicious!
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All my boys really liked this recipe. And it was so easy - almost a no-brainer after I read the ingredients and instructions. Such a good idea, it was like geez, why didn't I think to do that? - Very good - would totally make it again
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My husband thinks this is the best stuffed pepper recipe we have.
I'm a novice to cooking and never made a stuffed pepper before. This recipe was so easy and tasted amazing too. Definitely for more grown up taste-buds as it has some zing.