Instructions: Preheat oven to 350 degrees.

In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with Bayou Blast, salt and pepper, and cook, stirring for 2 minutes.

Fill the cavity of the whole peppers with the stuffing and place in a baking dish and bake for 25 minutes.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.