Andouille Stuffed Peppers Recipes

CAJUN STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
• Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE

Steps:

• 1. Prepare the jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
• 2. In a large skillet, cook and stir sausage over medium-high heat until browned. Add minced jalapeno (wear disposable gloves when cutting hot peppers because the oils can cause skin irritation--avoid touching your face); cook 1 minute longer. Using a slotted spoon, remove to paper towels to drain.
• 3. Stir the sausage into prepared jambalaya. Spoon into peppers. Place peppers in a greased 9x13-inch baking dish; pour tomato juice over and around peppers.
• 4. Bake, uncovered, in a preheated 350-degree oven for 40-45 minutes or until peppers are tender. Serve with your favorite hot sauce if desired.

ANDOUILLE-STUFFED PEPPERS

Steps:

• Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
• In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer.
• Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-inch x 9-inch. baking dish; pour tomato juice over and around peppers.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.
• Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

ORZO-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.