Johnsonville Sweet & Spicy Andouille Stuffed Peppers

 It’s officially summertime in the city, and I’m often looking for ways to spice up the way that we do things. Often times, we’re grilling, and sometimes links and sausages get a little boring. I was challenged by Johnsonville to create a recipe for you all, and this is what passed the test in our houseful! Johnsonville Sweet & Spicy Andouille Stuffed Peppers. I picked up the andouille sausages because I pine for New Orleans, and this is the sausage that was in mostly all of the gumbo that I consumed while down that way. 

It’s always fun to figure out new recipes because it allows you to kind of stretch your cooking wings, and some people may like pretending that they have their own cooking show while they are preparing everything. Chopping the veggies and sausage into perfect bite sized pieces and making sure that the rice finished in enough time to keep the entire dish hot. So, I have a confession to make though. Mr. Houseful is the person that cooks the rice in this house. His always comes out nice and fluffy, and not mushy, or undercooked. Mine can be questionable. I’m woman enough to admit it. 

Does anyone else like chopping things as much as I do? I start talking to the “camera” in my kitchen and cook up a storm. Don’t pretend like I’m the only one! 

After all of the great scents of garlic, shallots, and andouille sausage filled my home, I was able to stuff the mixture into these beautiful sweet red peppers that I purchased from Mariano’s on a whim. I’m glad that I did, because they were a PERFECT compliment to each other. The sweet of the pepper mixed with the spicy of the andouille sausage was amazing. 

Adding the rice as a filler, and another balance for the spicy sausage seemed to be a no-brainer. It’s a way to stretch a meal simply, and have something full of flavor and great color. 

What we ended up with had crunch, and a melange of flavors and textures that made everyone happy. Even the tiniest Nicholes. I did have pause as to if they wouldn’t be able to handle the spicy kick, but they ate each bite happily. I now have another quick fix for mealtime when I don’t have lots of time. 

I’m glad that Johnsonville Sausage challenged me to think outside of the grilling box to create a recipe that was quick and tasty for my family. It makes me happy to know that I can use ingredients that aren’t difficult to find, and create meals that look and taste wonderful! 

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Sweet & Spicy Andouille Stuffed Sausage
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
A wonderful option for an appetizer, or light meal during the hot months!
Servings: 6
Author: Natasha Nicholes
  • 1 package of Johnsonville Andouille Single Sealed Sausage
  • 6 stems of garlic tips or 3 large garlic cloves
  • 1 medium sized shallot
  • 1 cup of jasmine rice
  • 1 package of sweet red peppers
  • Salt & Pepper to taste
  • 1/4 tablespoon of olive oil
  1. Measure one cup of rice and cook as directed.
  2. Cut each sausage into eighths and then dicing into quarter sized pieces. Set aside.
  3. Dice garlic tips, and set aside
  4. Mince shallots and set aside
  5. In a medium sized skillet, heat 1/2 tablespoon of olive oil (no more because the sausage has oil that will be released) until it shimmers.
  6. Sautee garlic tips and shallots until tender
  7. Add sausage and heat thouroughly.
  8. Measure in cooked rice and mix until all ingredients are integrated.
  9. Add salt and pepper to taste. Set aside mixture.
  10. Take each pepper and slice down the top to the tip, taking care not cut them in half. You’re just opening the top so that you can stuff with the sausage and rice mixture.
  11. After removing the seeds, set the peppers over an open flame just until the skin blisters. I choose not to burn them, but if you like that, you can do it.
  12. Go back to the mixture that you set aside, and spoon 1/4 cup of it into each pepper and set on plate.
Recipe Notes

Each pepper can stand in as an appetizer, or it can be an entree for a light dinner. The andouille sausage provides the kick while the addition of the sweet peppers balances the spice.

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  • Reply
    May 30, 2014 at 12:41 pm

    This looks SO delicious!!!! My Hubby would love this!

  • Reply
    Sharelle D. Lowery
    May 30, 2014 at 11:47 pm

    These look super easy and crazy delish! I am going to have to try and make these! I love bells, they are awesome for your health too!! Thank you for sharing such a tasty recipe!!

  • Reply
    June 1, 2014 at 10:58 am

    OH!!!! I can get with this, yes!!! I’m going to make these for my inlaws. This is one of those, “Impress Folks” type of recipes!

  • Reply
    Mama Harris
    June 2, 2014 at 6:21 pm

    These look so delicious, and easy to whip up! I’m a huge fan of andouille sausage too, and my hubby is also the rice maker of the house. He adds sugar to his though… I’m bookmarking this recipe to try very soon. Yum!

  • Reply
    Italian Sausages in Curry with Rice | Houseful Of Nicholes
    November 20, 2015 at 11:41 pm

    […] leading sausage brand. I was already a fan of Johnsonville Sausages as you can see from my stuffed peppers that I made earlier, but knowing that they are taking steps to eliminate extra stuff without […]

  • Reply
    June 13, 2017 at 10:40 am

    Oh my goodness, now this looks like a hearty meal that the whole family would love. I love Johnsonville and always have some in my fridge 🙂 Thanks so much for the recipe. I have stuffed peppers with ground beef, but love this idea.

  • Reply
    Chrysa Duran
    June 13, 2017 at 10:53 am

    This looks so delicious. I already love stuffed peppers, but this adds such a yummy twist. I’ll have to keep an eye out for Johnsonville at my store!

  • Reply
    Mandie Stevens
    June 13, 2017 at 10:54 am

    I want this for lunch NOW!!! Oh my gosh it looks so good. Andouille is my favorite and I love peppers. Why can’t I think of stuff like this? Thanks for sharing!!

  • Reply
    Marcie W.
    June 13, 2017 at 11:45 am

    These look delicious and I bet that andouille added the perfect amount of heat. Our entire family would love this recipe for sure!

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