Ingredients:

  • 4 large bell peppers, halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb Andouille sausage, casings removed or finely diced
  • 1 cup long-grain white rice, cooked
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 small green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup beef broth
  • 1 cup Pepper Jack cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Place halved peppers cut-side up in a baking dish, brush with olive oil, sprinkle with salt, and roast for 10 minutes.
  2. In a skillet over medium-high heat, brown the Andouille sausage until mahogany-colored and crisp. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  3. Sauté the diced onion, celery, and green pepper in the sausage fat until translucent, about 5 minutes.
  4. Stir in minced garlic, smoked paprika, and cayenne pepper until fragrant.
  5. Fold in the cooked rice, drained tomatoes, and beef broth. Return the browned sausage to the pan and simmer for 3–5 minutes until the liquid is absorbed.
  6. Spoon the filling generously into the pre-roasted pepper shells, pressing down gently, and top with shredded Pepper Jack cheese.
  7. Bake for 15–20 minutes until the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving.