Andouille-Stuffed Peppers |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. Ingredients:
1 package (8 ounces) jambalaya mix |
4 small green peppers |
3/4 pound johnsonville® andouille sausage links, chopped |
1 jalapeno pepper, seeded and minced |
1 can (16 ounces) tomato juice |
louisiana-style hot sauce, optional |
Directions:
1. Prepare 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 jalapeno; cook 1 minute longer.
3. Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers.
4. Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired. Yield: 4 servings.
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