Ingredients

Equipment Needed

• •Large skillet (cast iron preferred)
• •Rimmed baking sheet
• •Small cookie scoop or spoon
• •Sharp paring knife

Instructions

1. 1

   Prep the peppers

   Preheat your oven to 400 degrees. Slice each mini pepper in half lengthwise, straight through the stem. A sharp paring knife makes quick work of this. Scoop out the seeds and membranes with a small spoon or your fingertip. Arrange the pepper halves cut-side up on a rimmed baking sheet. They should fit snugly but not overlap.

   Leave the stems attached. They look pretty and give your guests something to hold onto.
2. 2

   Brown the andouille

   Heat a large skillet over medium-high heat. Crumble the andouille into the dry pan, breaking it into small pieces with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the sausage is browned and crispy at the edges. You want some char here. That rendered fat is pure flavor, so do not drain it.

   Good andouille has enough fat that you do not need to add oil. If your sausage is lean, add a tablespoon of butter to the pan.
3. 3

   Build the aromatics

   Reduce heat to medium. Add the white parts of the green onions and the minced garlic to the pan with the sausage. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the garlic turns golden. The smell should make your kitchen smell like a Louisiana roadhouse. Remove from heat and let cool for 5 minutes.

4. 4

   Make the filling

   In a large bowl, combine the softened cream cheese, shredded cheddar, Cajun seasoning, smoked paprika, cayenne, and black pepper. Beat with a wooden spoon or spatula until smooth. Add the cooled andouille mixture, including every bit of that flavorful fat, and fold until evenly combined. Taste the filling now. Adjust the seasoning if it needs more heat or salt. Trust your palate.

   The filling should taste slightly more seasoned than you think it needs. The sweet peppers will mellow everything out.
5. 5

   Stuff the peppers

   Spoon the filling generously into each pepper half, mounding it slightly above the rim. Do not be stingy. These are party food, not diet food. A small cookie scoop makes this faster and neater, but a spoon works fine. You should use all the filling across all the peppers.

6. 6

   Bake until bubbly

   Slide the baking sheet into the oven and bake for 18 to 22 minutes, until the filling is puffed and golden with brown spots, and the pepper edges are beginning to char and blister. The cheese should be bubbling actively when you pull them out. Let them rest for 5 minutes before serving. They are molten inside.

   For extra color on top, run them under the broiler for 60 to 90 seconds at the end. Watch carefully. Broilers are unforgiving.
7. 7

   Garnish and serve

   Transfer to a serving platter. Scatter the reserved green onion tops and chopped parsley over everything. Dust lightly with a final pinch of Cajun seasoning for color and a hint of extra heat. Serve warm with hot sauce on the side for those who want more kick. Watch them disappear.

Chef Tips

• •Make sure your andouille is real Louisiana andouille, not the pale imitation you find in some grocery stores. The good stuff has visible spices in the meat and a serious smoky perfume. Ask your butcher or order from a Louisiana supplier if you have to.
• •If someone at your party cannot handle heat, make a few with the cayenne left out. Mark them somehow so they can enjoy the party too. At Lagniappe, we always have options.
• •The filling can be made a day ahead and refrigerated. Bring it to room temperature for 30 minutes before stuffing so it spreads easily.
• •These reheat beautifully. Pop them back in a 350-degree oven for 8 to 10 minutes until warmed through. The peppers get slightly softer but the flavor stays bold.

Advance Preparation

• •The filling can be prepared up to 2 days ahead and stored refrigerated in an airtight container.
• •Peppers can be prepped (halved and seeded) the morning of serving. Keep covered in the refrigerator.
• •Fully assembled stuffed peppers can be refrigerated for up to 8 hours before baking. Add 3 to 5 minutes to the baking time if baking cold.
• •Baked peppers keep refrigerated for 3 days. Reheat in a 350-degree oven until warmed through.

Frequently Asked Questions

Nutrition Information

1 serving (about 100g)