Succotash in Peppers

1 package (8 ounces) andouille sausage, chopped

1 cup chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

3 cloves garlic, minced

1 pound fresh okra, sliced

3 medium zucchini, thinly sliced (about 4 cups)

1 package (10 ounces) frozen lima beans, thawed

1 package (10 ounces) frozen niblet corn, thawed

1 can (10 ounces) diced tomatoes and green chilies

1 tablespoon hot sauce

¼ teaspoon salt

6-7 medium red bell peppers, halved lengthwise, seeds and membranes removed

3 tablespoons breadcrumbs

Heat oven to 350 degrees. Lightly grease a large rimmed baking sheet.

In a large skillet, cook sausage over medium heat, 4 to 5 minutes, or until lightly browned. Add onion, celery, bell pepper and garlic; cook 5 minutes, stirring frequently. Stir in okra, zucchini, lima beans, corn, tomatoes and green chilies, hot sauce, and salt; cover, and cook 15 minutes, stirring occasionally. Uncover; cook 8 minutes, stirring frequently.

Spoon mixture evenly into red bell peppers. Place peppers on prepared baking sheet; sprinkle evenly with breadcrumbs. Bake 30 minutes. Serve immediately.

Serves 12 to 14.

Nutrition values per serving: 130 calories, 3.5 g fat (1 g saturated), 21 g carbohydrates, 5 g fiber, 7 g protein, 10 mg cholesterol, 250 mg sodium.

Paula Deen Magazine, November/December 2007