Recipe Ingredients
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 (3-ounce) link andouille sausage, chopped
- 1 pound frozen large shrimp, peeled and deveined, thawed and cut into 1/2-inch pieces
- 2 cups shredded pepper Jack cheese, divided
- 1 3/4 cups frozen brown rice, thawed
- 1 tablespoon tomato paste
- 1 tablespoon Cajun seasoning, plus more, to taste
- 6 large mixed-color bell peppers, tops removed, seeded
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 green onion, finely chopped, plus more for garnish
- 1 teaspoon red pepper hot sauce
- 1/2 teaspoon sweet paprika
Recipe Directions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil. Heat oil in large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add sausage and cook, stirring occasionally, for 1 minute. Add shrimp and cook, stirring occasionally, until shrimp turns pink, about 1 to 2 minutes.
- Combine shrimp and sausage mixture, 1 cup cheese, rice, tomato paste and Cajun seasoning in a large bowl.
- Place peppers, cut-side-up, in a 9x13-inch baking dish. Spoon rice mixture into each pepper and top evenly with remaining cheese.
- Cover baking dish with aluminum foil. Bake until peppers are tender, about 25 to 30 minutes. Uncover and continue to bake until cheese is bubbling and light golden-brown, about 5 to 8 minutes.
- Meanwhile, combine yogurt, mustard, green onion, hot sauce and paprika together in a small bowl.
- Top peppers with a dollop of yogurt mixture and garnish with additional green onions. Serve and enjoy.
