Red Beans and Rice Stuffed Peppers with Andouille Sausage
Servings
Prep Time
Cook Time
Red Beans and Rice Stuffed Peppers with Andouille Sausage
Ingredients
-
1
package
(13.5 ounces) Johnsonville® Andouille Split Rope Sausage, cut into 1/2-inch cubes
-
1
package
(8 ounces) Zatarain’s® Red Beans and Rice Mix
-
4
red or green bell peppers, halved and seeded
-
1/2
cup
frozen corn
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1-1/2
cups
shredded Monterey Jack cheese
Directions
Prepare red beans and rice mix according to package directions.
In a skillet, cook sausage over medium heat until browned; set aside.
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.
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.
Sprinkle with cheese.
Bake, uncovered, at 350°F for 10 minutes or until heated through and cheese is melted.
