Jambalaya Stuffed Pepper Jack-o-Lanterns from Tony Chachere's

Serves 8-12


6 sweet Bell Peppers, yellow, red, or orange
2 boxes Tony Chachere's Jambalaya Mix
2 links Smoked Pork Sausage
1/4 cup Parsley, chopped
1/2 stick butter

Cut the tops off peppers and remove seeds from inside. Cut funny jack-o-lantern faces in peppers. Preheat oven to 350 degrees. Prepare jambalaya according to box directions using pork sausage and butter. Fold in parsley. Stuff each pepper with Jambalaya, place top back on pepper and back in oven a further 35 minutes.