Andouille Stuffed Peppers

Who hasn’t had a stuffed pepper of some sort before? The most common stuffed pepper: a green bell stuffed with some mix of rice and ground beef. I wanted to revisit stuffed peppers but see if I could give it a zestier twist.

First, I started with red peppers–I just love the taste of a sweet red bell compared to the other colors (I wouldn’t miss green bells if I could never find them again). I also wanted a more flavorful meat than just ground beef, so I opted for something much more full-flavored: andouille sausage. With this ground up, I also took a trick I’d learned from Peter over a Kalofagas: instead of plain old rice, I cooked up a hearty risotto. Bring these together with some creamy cheese and a number of other flavors, and you’ve got something great.

I thought this tasted amazing. Very strong, southern/Creole sorts of flavors–the pepper and the sausage gave a sweet, spicy, and smokey notes while the risotto and cheese was surprisingly rich and creamy and in complete contrast with the buttery, crunchy bread topping. The only thing I would change next time: I included mushrooms, but in the end, you’d never know. So I’d save money and not bother with the mushrooms (easy enough!) as the stronger flavors in this dish entirely mute the mushrooms. I’ve included them in the write up below just so the photos and all that makes sense.

  • 5-7 red bell peppers
  • 1 lb andouille sausage
  • 8 oz porcini mushrooms
  • 1/2 cup arborio rice
  • 2 cups stock
  • dash of white wine
  • 2 jalapeño
  • 2 shallot
  • 6 cloves garlic
  • 1 stalk celery
  • 1/4 cup parsely
  • ~14 oz tomato sauce
  • 1 cup cheese (i used fontina and manchego)
  • 2 Tbsp butter
  • salt
  • pepper
  • chipotle
  • cumin
  • fennel
  • Bread crumb topping
    • 1/2 cup bread crumbs
    • 2.5 Tbsp butter
    • 1/4 cup parmesan

Begin by reconstituting the mushrooms (if dried) in warm stock for about 30 minutes. This does two things: (1) reconstitutes the mushrooms (2) infuses the stock with a rich mushroomy flavor.

While you wait, behead the peppers, cutting off only as much as is necessary. Carefully remove the ribs and seeds and set these aside for later.

Now, grind the andouille sausage in your food processor and brown this in a pan with a dab of oil until cooked (somewhere around 10 minutes) and then remove from heat, drain, and set aside. While you wait on that, prep the remaining fresh items: dice the shallots, celery, jalapeño peppers, garlic, and parsely somewhat finely.

Sauté the diced shallot and celery in butter for about 6 minutes, add the jalapeño for 2 (and diced and lightly salted mushrooms, if using), and then the garlic for another 2.

Toss the bread crumbs in melted butter and Parmigiano Reggiano

While this is going on, prepare your bread crumb topping (in the exact same manner as you would for macaroni & cheese). I used some slightly stale baguette (I always seem to have some handy) and ground it up in the food processor to get my bread crumbs, but you can certainly use whatever bread crumbs you please–I just feel better about using this since I would have otherwise thrown it out 😉 . Anyways, in a saucepan, melt down the butter, and once totally melted, toss the bread crumbs and grated Parmigiano Reggiano in the melted butter for a minute or so over the heat and then set this aside for later.

And now, time to begin cooking the risotto. Warm the stock (but don’t get it boiling) and keep it warm in a saucepan. Meanwhile, in the pan with the sautéed veggies over medium heat, add the arborio rice to briefly toast it for about a minute or two.

Add in a splash of white wine and stir until the rice absorbs every last bit of it. Once it does, add in 1/4 cup of the warm stock and stir until the rice absorbs all of the liquid. Continue this process until you use up all of the stock, stirring fairly regularly. Preheat your oven to 375°F.

When you’ve run out of stock, add in the tomato sauce and stir until totally absorbed. Once you’re just about done (figure this takes about 15 minutes, and no, the risotto isn’t all tender and totally done, but that’s ok!), add in the parsley, sausage, mushrooms, spices, and shredded cheese. Give this a good stir and it ought to get really thick and gooey as the cheese quickly melts down.

Finally, disperse this mixture into your hollowed peppers, pressing the mixture in and filling all the way to the top. Top each pepper with the bread crumb mixture you prepared earlier and transfer this to the oven for 45 minutes.

Once done, remove from the oven and dig in already! Enjoy!

Related Posts Plugin for WordPress, Blogger...
Be Sociable, Share!
  1. Enjoy this recipe? Never miss another!

Related Posts


16 Responses to “Andouille Stuffed Peppers”

  1. Meeta Says:

    Stuffed peppers are simply fantastic. I love the ingredients you have used here with the sausage and porcini. YUM!

  2. kittie Says:

    Thanks for passing on the risotto tip – these must’ve tasted great!

    I tried to buy andouille sausages last week – apparently you just can’t get them in Brighton. Not even in the Sausage Co. Bah.

    Ps. in total agreement on the green pepper thing – I’ve only recently started to eat them – despite my dad’s insistence that they are just like the red ones!

  3. Lydia (The Perfect Pantry) Says:

    This is one of those times when I’m grateful for chicken andouille or beef hot links, two sausages I often substitute for regular pork andouille. The peppers look delicious.

  4. Peter Says:

    Oh Mike, Andouille sausage in stuffed peppers rule!

    Thanks for the mention of the tip…Arborio rice absorbs more liquid by nature = more flavour.

    I like using all the coloured peppers, tomatoes, or any veg you can stuff.

    Finally, I was relieved that you didn’t stuff a strwaberrry! LOL

  5. Sandie (Inn Cuisine) Says:

    Ok – I’m totally smitten with this recipe. I love, love, love risotto…and I’m positively crazy about all kinds of peppers (especially red, it’s just a fabulous color,) and the sausage, mushrooms and cheese? Oh my…my mind is reeling. I’m already thinking of twist on this, perhaps risotto, peas and maybe shrimp? Thank goodness I’m working from home today…off to the kitchen go I!

  6. cakewardrobe Says:

    just a beautiful presentation! Hmmm.. I think your next recipe spinoff will be stuffing strawberries, since you are OBSESSED! LOL

  7. Mansi Says:

    wow, I can already think of ways to turn this into a veggie recipe Mike! though I posted one of mine on my blog today:) but those peppers look amazing, I loved the ingredient list! great minds do think alike:)D

  8. noble pig Says:

    I don’t think I’ve had a high-class stuffed pepper before. Sausage and porcini mushrooms, fontina and manchengo…yeah, this is for me.

  9. nina Says:

    Stuffed veggies is a nice way of controlling portion sizes when you cater. I love the crunchy topping on the pepper.

  10. RecipeGirl Says:

    Great choices for stuffing, and I do prefer red bells over green! I’ve been thinking about using quinoa in a stuffing. What do you think?

  11. grace Says:

    you just couldn’t leave well-enough alone, could ya. i was perfectly content with my beef and rice stuffed peppers, but now i’ll probably never be satisfied with them again. these are fabulous, and that’s that.

  12. Kevin Says:

    These stuffed peppers sound so tasty! I like both red and green peppers and I often use a mix f both when doing stuffed peppers.

  13. giz Says:

    Spicing it up is good and frankly, I like the colour of the red pepper better in this dish – although a combo of the green and red could be fun too. I liked Peter’s risotto rice idea too – the whole texture becomes deceiving – smooth rice and a bite from the sausage – love it.

  14. Jan Says:

    Those peppers look great! I love the choice of stuffing. Yum Yum!

  15. b Says:

    These do sound like a meal in themselves Mike. I love stuffed peppers so this gives me another recipe to try:D

  16. Ivy Says:

    What a great idea. I love stuffed peppers and the ingredients sounds lovely.

Leave a Reply