Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
  • 9 Ratings

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.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

40 mins
55 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Roast 10 minutes.

  • Meanwhile, in a medium bowl combine next six ingredients (through Cajun seasoning).

  • 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.

  • 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.

Nutrition Facts

300 calories; fat 13g; cholesterol 45mg; saturated fat 4g; carbohydrates 33g; mono fat 2g; poly fat 1g; insoluble fiber 7g; sugars 8g; protein 16g; vitamin a 3433.3IU; vitamin c 96.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.4mg; folate 85mcg; sodium 575mg; potassium 212mg; calcium 173mg; iron 2.8mg.