Monday, September 3, 2012

Spicy Stuffed Peppers with Andouille

I got this recipe out of the Aug/Sept 2012 Taste of Homes magazine. It was yummy and very easy to make. The recipe called to use all green bell peppers. But since I had some yellow ones on hand I used some as well. 

1 pkg Jambalaya mix (I used Zatarans)
4 small green bell peppers
3/4 lbs fully cooked andouille sausage, chopped
1 Jalapeno, seeded and minced
1 can (16 oz) tomato juice (3 small cans is the same amount)
Hot sauce, optional

Prepare jambalaya mix according to directions. Meanwhile, cut peppers lengthwise in half; remove seeds. In a skillet, cook sausage until browned. Add minced jalapeno; cook 1 minute longer. Drain off any grease. Stir sausage into jambalaya. Spoon into peppers. Place peppers into greased 13x9 dish. Pour tomato juice over and around peppers. Bake, uncovered at 350 degrees for 40-45 minutes or until tender. Serve with your favorite hot sauce if desired. 
*The yellow pepper cooks a little faster then the green pepper. 

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