Stuffed Peppers with Andouille Sausage and Bistro Mashed Potatoes

Stuffed Peppers with Andouille Sausage and Bistro Mashed Potatoes
24 servings


Ingredients Weights Measures
Sausage Filling
onions, medium dice - -
garlic cloves, minced - -
olive oil - -
Lean ground beef - -
Andouille sausage, medium dice - -
canned great Northern beans, rinsed - -
shredded Cheddar cheese - -
frozen peas - -
crushed butter crackers, ground - -
green onions, chopped - -
KRAFT MAYO Real Mayonnaise - -
medium-large red peppers, tops removed, seeded - -
medium-large yellow peppers, tops removed, seeded - -
Mashed Potatoes
large potatoes, peeled, large dice - -
PHILADELPHIA Original Cream Cheese, softened - -
GREY POUPON Bistro Sauce - -
salt and black pepper - -
beef broth - -
KRAFT Original Barbecue Sauce - -
tomato puree - -


SAUSAGE Filling: Saute onions and garlic in hot oil 5 min. or until crisp-tender. Add ground beef; cook until browned, stirring occasionally. Drain, if necessary; place in large bowl. Stir in sausage. Mash half the beans. Add to meat mixture with remaining whole beans and all remaining ingredients except peppers; mix lightly. Spoon about 3/4 cup meat mixture into each pepper; place in 2 full-size hotel pans (or in 1 half-size hotel pan for trial recipe).

MASHED Potatoes: Cook potatoes in boiling salted water 18 min. or until tender; drain. Transfer to bowl of mixer fitted with paddle attachment. Add remaining ingredients; beat until well blended. Spoon or pipe heaping 1/3 cup over meat mixture in each pepper.

MIX all ingredients until well blended; pour around peppers in pans.

BAKE in 300ºF-convection oven 50 min. or until peppers are tender, rotating pans and covering if necessary to prevent overbrowning.

FOR each serving: Spoon about 1/4 cup cooking liquid from pan into shallow bowl or onto plate; top with 1 pepper.

Kraft Kitchens Tips

Substitute BULL'S-EYE Original Barbecue Sauce for the KRAFT Original Barbecue Sauce.
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