Easy Andouille-Stuffed Peppers

Ingredients

• 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

Instructions

1. Prepare jambalaya mix according to package directions.
2. Meanwhile, cut peppers lengthwise in half; remove seeds.
3. In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer.
4. Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers.
5. Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.