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

Description: Description: Description: Description: Pepper stuffed with Andouille sausage

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 13x9-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.

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