Recipe courtesy of Emeril Lagasse
Save Recipe Print
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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 creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Southern Cornbread

Recipe courtesy of Cat Cora

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Italian Cornbread

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Shells

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword