I tried a new recipe this week and think you’ll love it for an easy weeknight meal swap up, for weekday lunches, or even weekend football parties! These Jambalaya Stuffed Peppers are easy to make, delicious to enjoy, and they look great on a platter. What more could you want from a recipe?
We have a new, fancy grocery store that just opened down the street from my house. And if you don’t think fancy + grocery store necessarily go together when you think of those two terms, you won’t be alone. I walked in for the first time and had to remind myself I was there for milk due to the fact that I was ultimately overwhelmed by the deli, bakery, flower shop, and cozy indoor/outdoor cafe. Among the wrap around glass display cases of prepared options for quick grab and go meals, was the Jambalaya Stuffed Peppers.
I noticed them and immediately kicked myself for not having come up with the idea first, and suddenly, while not hungry in the least, I longed for jambalaya stuffed in a bell pepper.
I did what was only reasonable.
I picked up the ingredients and ran home to make some of my own.
I think I even forgot the milk I went in for in the first place.
- 6-8 large bell peppers (I used green but you could use any color)
- 1/2 cup celery, diced
- 1 small onion, diced
- 1/2 cup red pepper, diced
- 1/2 (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)
- Preheat the oven to 375 degrees.
- 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.
- 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).
- 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.
- **NOTE: The mixture will be liquid-y. Be sure to add the liquid into the peppers to allow the rice to cook adequately.
There’s so many things I love about these little peppers. For the most part, they cook directly inside the peppers. Your house will smell like you’ve been slaving over jambalaya all day long, when you’ve really only stuffed them into the oven to do all the work. The long bake time allows the peppers to come out tender and flavorful.
And…what’s more fun than an edible bowl?
And if you’re in the mood for more non-traditional jambalaya, these Jambalaya on a Stick Kabobs might be up your alley.