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cajun-style stuffed peppers with andouille

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 4 serving(s)
prep time 40 Min
cook time 40 Min

Ingredients For cajun-style stuffed peppers with andouille

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

How To Make cajun-style stuffed peppers with andouille

  • 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.
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