Pepper Stuffed With Andouille Sausage

Green peppers from the dishes of Louisiana’s
French people inspire this recipe. For a better health, replace chicken
sausage, cubed chicken or other proteins.

Prepare: 40
minutes

Grill: 40
minutes

Yield: 4
portions

·        
1 package (8 ounces) of jambalaya mix (rice mixes with
fish, meat and chili sausage)

·        
4 small green peppers

·        
¾ pounds of Andouille sausages, chopped

·        
1 jalapeno pepper, seeded and chopped

·        
1 can (16 ounces) of tomato juice

·        
Louisiana chili sauce, optional

Pepper
stuffed with Andouille sausage

 

1. Prepare the jambalaya mix according to
   the package’s directions
2. Meanwhile, cut peppers lengthwise in
   half, remove seeds.
3. In a large pan, cook and stir sausage on
   medium-high heat until it becomes browned. Add chopped jalapeno, cook for
   another minute. Use a slotted spoon, switch to paper towels to drain.
4. Stir the sausages into the jambalaya
   mixture. Put the peppers inside. Place inside a greased 13×9-inch, pour
   the tomato juice over and around the peppers.
5. Grill uncover at 350 degrees for 40 – 45
   minutes or until the peppers are tender. Serve with your favorite hot
   sauce if desired.

Note: Wear a
glove when cutting hot peppers, the oil can burn skins. Avoid touching face.