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Chicken Andouille Stuffed Peppers with Roasted Green Beans


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Chicken Andouille Stuffed Peppers with Roasted Green Beans 0 Picture


  • 2 red and /or yellow sweet peppers, halved length wise and seeded
  • 1 8.8 1 ounce pouch cooked whole grain brown rice ( I used 1 minute rice microwave brown rice )
  • 6 2 cooked chicken andouille sausage, chopped ( I used 2 links had in freezer)
  • 1/2 cup sliced green onions
  • 1/3 cup seeded and chopped roma tomato
  • 2 cloves garlic, minced
  • 1 teaspoon cajun seasoning
  • 1 pound green beans, trimmed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded colby and monterey jack cheese



Step 1

Pre heat oven 425. Place peppers, cut side down on a baking sheet lined with foil. Roast 10 minutes. Meanwhile, in a medium bowl combine next 6 ingredients through cajun seasoning. Turn over pepper halves, and arrange in half of the pan. Fill peppers with the sausage mixture, allowing some filling to spill into the pan if needed. Place green beans in other half of pan. Drizzle beans with oil and sprinkle with salt and pepper, toss to coat. Cover loosely with foil and roast 25 minutes. Remove foil. If desired sprinkle peppers with cheese. Roast 5 minutes more.

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