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 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.