Jambalaya Stuffed Peppers
Author: Aimee
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
  • 6-8 large bell peppers (I used green but you could use any color)
  • ½ cup celery, diced
  • 1 small onion, diced
  • ½ cup red pepper, diced
  • ½ (14.5 ounce) can diced tomatoes (you could also chop and use an actual tomato)
  • 2 cups andouille sausage
  • 2 small chicken breasts, cubed
  • 1 tablespoon Creole seasoning
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 2 cups chicken stock
  • 1 cup rice
  • 1 bunch green onions, garnish (I didn't have green onions and used dried basil instead)
  1. Preheat the oven to 375 degrees.
  2. Cut off the tops of the peppers and hollow out the inside; discard. *If your peppers don't stand up on their own, thinly slice the uneven portion of the bottom of the peppers to help them stand.
  3. Prepare the baking pan with non-stick cooking spray and arrange the bell peppers (you'll need a large baking pan with sides or a casserole dish).
  4. Slice the sausage and cut the chicken breasts into cubes. Salt and pepper the chicken with 1 teaspoon each of salt and pepper. Heat 1 tablespoon of oil over medium heat and saute the onions, celery and red peppers until translucent. Slowly stir in the chicken stock, tomatoes, and sausage. Add the remaining teaspoon of salt. Bring to a boil. Add in the cubed chicken and rice. Allow to come to a boil, then carefully ladle the mixture into the peppers. Cover with aluminum foil and bake for 40-45 minutes.
  5. **NOTE: The mixture will be liquid-y. Be sure to add the liquid into the peppers to allow the rice to cook adequately.
Recipe by AIMEE BROUSSARD at https://aimeebroussard.com/jambalaya-stuffed-peppers/