Spicy Stuffed Peppers with Andouille Recipe | Taste of Home

By Sophialuc

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Prepare 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 jalapeno; cook 1 minute longer. Using a slotted spoon,
remove to paper towels to drain.
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.
Bake, uncovered, at 350° for 40-45 minutes or until peppers are
tender. Serve with hot sauce if desired. Yield: 4 servings.