Southern cooking is a staple for most of us, but it’s extremely EASY to get in a cooking rut, especially if you’re cooking the same OLD, boring meal every single day (and that’s no fun, right?). So, why not break out of your boring routine and make these flavorsome dirty rice and andouille stuffed bells? They’re very tasty and perfect for any Mardi Gras celebration/s! This yummy dish uses Johnsonville Andouille Sausage to give these bells a robust and spicy flavor. Have y’all ever had Johnsonville Andouille Sausage? They’re very tasty, right? Unlike most other fully cooked sausage, Johnsonville uses absolutely NO fillers for a juicy and firm texture. And, they’re packed full of flavor which makes them perfect for all of your southern dishes. Are y’all salivating yet? We are!

Do y’all love dirty rice? Um, we sure as heck do! That’s why we’re sharing one of our favorite southern recipes and we truly do hope that y’all LOVE it (as much as we do). These bells can be served alone or with your favorite southern dish. You can also kick these beautiful bells up a notch by adding in some cayenne pepper or some hot pepper flakes, if you dare. Today, we’re just going to keep these bells simple as the heat from the Johnsonville Andouille Sausage is more than enough spice for us. Really, it is. Let’s get to the recipe, shall, we?

Dirty Rice Stuffed Bells

Ingredients:

6 large red, yellow and green bell peppers, seeded and rinsed
1 1/2 lbs. lean ground beef
1 medium yellow onion, finely chopped
3 1/2 cups long grain rice, cooked
1 cup chicken broth or good ole tap water
1 package of Johnsonville Andouille Sausage, diced
Cajun seasoning, salt and coarse black pepper, to taste

Instructions:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook ground beef and onion, until the ground beef is brown and tender. Drain the fat.
3. Then add in the sausage, cook for two minutes. Then fold in rice while your meat mixture is hot. (Note: if your rice is dry you can add in the chicken broth, until it reaches a nice consistency. Then set aside.
4. Pour enough water into a baking dish, making sure to cover the bottom, about 2 inches.
5. Stuff the bells with the rice mixture and gently place them in the baking dish, be sure to space them out.
6. Also, to make sure that your rice mixture doesn’t dry out, you may want to cover with foil or lid.
7. Bake the bells until the peppers are nice and tender, 20 to 25 minutes.
8. Also, to make sure that your rice mixture doesn’t dry out, you may want to cover with foil or lid.
9. You can sprinkle a little parsley flakes on your bells before placing them in the oven, but this is completely optional.

Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit Johnsonville.com for great recipes! You can also visit Johnsonville on Facebook and Twitter for more great recipes.

This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.