Jambalaya Stuffed Peppers Recipes

JAMBALAYA STUFFED PEPPERS

Steps:

• Cut the tops of peppers and hollow them out.
• Dice the tops.
• Dice the sausage.
• Butterfly the chicken and cut into cubes.
• Salt and pepper the chicken. (1ts salt, 1ts black pepper).
• Preheat oven to 375 degrees.
• Heat oil over medium heat.
• Saute onions, celery, and peppers for 10 minutes.
• Add in stock, tomatoes, sausage, and salt. Bring to a boil.
• Stir in rice and chicken.
• Ladle rice mixture into peppers.
• Cover with foil and bake for 45-50 minutes.
• TIP thinly slice the bottom of peppers to help them stand up.

NORTHERN STYLE JAMBALAYA STUFFED PEPPERS

Steps:

• Pre-heat oven to 400° F.
• In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
• Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
• Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
• Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
• Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.

ANDOUILLE-STUFFED PEPPERS

Steps:

• Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds., In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer., Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers., Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.