CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE
Recipe & Photo: tasteofhome.com
★★★★★ 1 vote5
1 pkg(8 oz.) zatarain's jambalaya mix
4 mediumgreen peppers
3/4 lbfully cooked andouille sausage, chopped
1jalapeno pepper, seeded and minced
1 can(s)(16 oz.) tomato juice
·hot sauce or tabasco, optional
How to Make CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE
- Prepare the 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 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.
- 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.
- 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.