Go Back

Sweet & Spicy Andouille Stuffed Sausage

A wonderful option for an appetizer, or light meal during the hot months!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.