CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE

Ellen Bales

By
@Starwriter

I love the sound (and the look) of this easy stuffed pepper dish. I can almost taste it!
Recipe & Photo: tasteofhome.com


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Rating:

Serves:

4

Prep:

40 Min

Cook:

40 Min

Ingredients

1 pkg
(8 oz.) zatarain's jambalaya mix
4 medium
green peppers
3/4 lb
fully cooked andouille sausage, chopped
1
jalapeno pepper, seeded and minced
1 can(s)
(16 oz.) tomato juice
hot sauce or tabasco, optional

Directions Step-By-Step

1
Prepare the jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
2
In a large skillet, cook and stir sausage over medium-high heat until browned. Add minced jalapeno (wear disposable gloves when cutting hot peppers because the oils can cause skin irritation--avoid touching your face); cook 1 minute longer. Using a slotted spoon, remove to paper towels to drain.
3
Stir the sausage into prepared jambalaya. Spoon into peppers. Place peppers in a greased 9x13-inch baking dish; pour tomato juice over and around peppers.
4
Bake, uncovered, in a preheated 350-degree oven for 40-45 minutes or until peppers are tender. Serve with your favorite hot sauce if desired.

About this Recipe

Course/Dish: Pasta, Other Main Dishes, Pork
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #sausage, #spicy, #cajun