I was inspired by the important role of green peppers in Cajun dishes when I created my spiced-up recipe. For a healthy alternative, substitute chicken sausage or cubed cooked chicken breast for the andouille sauasage.
—SARAH LARSON CARLSBAD, CA
PREP: 40 MIN. • BAKE: 40 MIN. • MAKES: 4 SERVINGS
1 package (8 ounces) jambalaya mix
4 small green peppers
3/4 pound fully cooked andouille sausage links, chopped
1 jalapeno pepper, seeded and minced
1 can (16 ounces) tomato juice
Louisiana-style hot sauce, optional
1. Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds from peppers.
2. In a large skillet, cook and stir the sausage over medium-high heat until it is browned. Add the jalapeno; cook 1 minute longer.
3. Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13x9-in. baking dish; pour the tomato juice over and around peppers.
4. Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.