Chicken Andouille-Stuffed Peppers with Roasted Green Beans

Stuffed peppers? Yes please! Spicy Cajun seasoning and chicken andouille sausage give these stuffed peppers some kick, and green beans roast on the same pan for an easy side.

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  • Makes: 4 servings
  • Serving Size: 1 pepper half + 3/4 cup beans
  • Prep: 15 mins
  • Roast: 40 mins 425°F

Chicken Andouille-Stuffed Peppers with Roasted Green Beans

Directions

  1. Preheat oven to 425 degrees F. Place peppers, cut sides down, in a 15x10-inch baking pan. Roast 10 minutes.
  2. Meanwhile, in a medium bowl combine next six ingredients (through Cajun seasoning).
  3. Turn over pepper halves and arrange in half of the pan. Fill with sausage mixture, allowing some filling to spill into pan if necessary. Place green beans in other half of pan. Drizzle beans with oil and sprinkle with salt and black pepper; toss to coat.
  4. Cover loosely with foil and roast 25 minutes. Remove foil. If desired, sprinkle peppers with cheese. Roast 5 minutes more or until filling is heated through and beans are tender.
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Nutrition Facts (Chicken Andouille-Stuffed Peppers with Roasted Green Beans)

  • Per serving:
  • 300 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 45 mg chol. ,
  • 575 mg sodium ,
  • 33 g carb. ,
  • 7 g fiber ,
  • 8 g sugar ,
  • 16 g pro.
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