Best 4 Andouille Stuffed Peppers Recipes
**A Flavorful Journey: Embark on a Culinary Adventure with Andouille Stuffed Peppers**
Prepare to tantalize your taste buds with a delectable culinary creation – Andouille Stuffed Peppers. This symphony of flavors combines the rich, smoky essence of andouille sausage with the vibrant crunch of bell peppers, creating a dish that will leave you craving more. Our collection of recipes offers a diverse range of options to suit every palate, from classic Louisiana-style stuffed peppers to vegetarian and gluten-free variations. Get ready to embark on a flavor-filled journey with this versatile dish that promises to impress your family and friends.
CAJUN STYLE STUFFED PEPPERS
A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
Provided by Heidi Slonka
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g
CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE
I love the sound (and the look) of this easy stuffed pepper dish. I can almost taste it! Recipe & Photo: tasteofhome.com
Provided by Ellen Bales
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 6
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
Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein.- Sarah Larson, Carlsbad, CaliforniaFor more recipes, visit Taste of Home
Provided by Taste of Home
Yield 4
Number Of Ingredients 6
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.
ANDOUILLE SAUSAGE AND PEPPER POUCH
Steps:
- Prepare a grill for medium-high heat.
- In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
- Place the pouch on the grill and cook for 30 to 35 minutes.
Tips:
- Choose ripe, firm bell peppers for even cooking and a crisp texture.
- Use a sharp knife to cut the tops off the peppers to prevent tearing.
- Remove the seeds and ribs from the peppers to create a hollow cavity for the stuffing.
- Cook the andouille sausage until it's crispy and browned to enhance its flavor.
- Mix the cooked sausage with other ingredients like rice, vegetables, and herbs to create a flavorful stuffing.
- Stuff the peppers tightly with the filling to prevent it from falling out during cooking.
- Bake the stuffed peppers in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the peppers are tender and the filling is cooked through.
- Garnish the stuffed peppers with fresh herbs or grated cheese before serving for an extra touch of flavor.
Conclusion:
Andouille stuffed peppers are a delicious and versatile dish that can be enjoyed as a main course or a side dish. With their combination of savory andouille sausage, tender bell peppers, and flavorful stuffing, these stuffed peppers are sure to be a hit at your next gathering. Whether you're looking for a hearty meal or a lighter option, andouille stuffed peppers are a great choice that can be easily customized to suit your taste preferences.
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