Sausages / Side Dishes

Andouille Sausage Stuffed Peppers

with Andouille Sausage - Pork Sausage with Spices

​5 servings


1 lb. Andouille Sausage

​5 red bell peppers

1/2 cup cremini mushrooms, finely chopped

2 cups steamed long grain white rice

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper

1 1/2 cup shredded Italian blend cheese, divided

Finely chopped parsley, for serving


​Preheat oven to 350º and grease a casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.

In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.

Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley. Serve immediately.

Recipe and photo credits: Tiffany Azure