Red Beans and Rice Stuffed Peppers with Andouille Sausage
Red Beans and Rice Stuffed Peppers with Andouille Sausage
That great red beans and rice taste you love kicked up a notch with spicy Johnsonville® Andouille Rope Sausage!
Ingredients
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1
package
(13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into 1/2-inch cube-size pieces
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1
package
(8 ounces) Zatarain’s® Red Beans and Rice Mix
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4
red or green bell peppers, halved and seeded
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1/2
cup
frozen corn
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1-1/2
cups
shredded Monterey Jack cheese
REVIEWS
Directions
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Prepare red beans and rice mix according to package directions.
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In a skillet, cook sausage over medium heat until browned; set aside.
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Meanwhile, in a large pot of boiling water, cook peppers for 3-5 minutes or until just tender. Immediately place peppers in an ice water bath to cool; drain well.
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When rice is tender, remove from the heat. Stir in sausage and corn. Arrange pepper halves in a foil-lined 13-in. x 9-in. baking dish. Spoon rice mixture into peppers.
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Sprinkle with cheese.
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Bake, uncovered, at 350°F for 10 minutes or until heated through and cheese is melted.