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Chunky, delicious, and easy to make, this Jambalaya stuffed peppers recipe features chicken, shrimp, andouille sausage, tomatoes, and brown rice, all baked inside tender bell peppers.
If you’re looking for a delicious and creative way to enjoy the classic flavors of Jambalaya, this stuffed peppers recipe is the answer. These Jambalaya stuffed peppers are filled with chicken, shrimp, andouille sausage, and brown rice, making them a hearty and flavorful meal. The combination of savory meats, tender rice, and the bold spices of Old Bay Seasoning, all baked inside vibrant bell peppers, creates a dish that is really delicious.
This stuffed peppers with rice recipe is perfect for dinner parties or a satisfying family meal. Whether you’re a fan of traditional stuffed bell peppers with rice or seeking a new twist on Jambalaya, these peppers are sure to impress.
What Is Jambalaya?
Jambalaya is a chunky, spicy, and incredibly flavorful stew prepared with chicken, shrimp, andouille sausage, and rice. It is a one pot meal that comes together in just about 1 hour, and it is absolutely amazing!
Jambalaya is one of Creole cuisine’s most popular dishes and rightfully so. The flavors are very deep; it’s a little spicy, a lot more hearty, very chunky, and absolutely filling. Chock full of meats and veggies, Jambalaya is a classic one pot recipe that’s very easy to prepare and hard to resist.
Ingredients You’ll Need
Certain ingredients are very important to use in this Creole-inspired dish; andouille sausage is a must because the smoky flavor and blend of spices will result in that authentic taste. Also, shrimp. You can’t make a Jambalaya without seafood, right? And we’ll need some chicken, too. These stuffed peppers with rice bring all these elements together perfectly.
- Bell peppers: You can use any color bell pepper you prefer.
- Olive oil: Used to sauté the ingredients. You can substitute with vegetable oil or canola oil.
- Boneless skinless chicken breasts: Chicken thighs will also work.
- Salt and black pepper: Essential for seasoning the chicken and bringing out the flavors of all the ingredients.
- Dried oregano: Dried thyme or Italian seasoning is also okay to use.
- Andouille sausage: Adds a smoky, spicy kick that’s crucial for authentic jambalaya flavor. If you can’t find andouille, you can use chorizo or another spicy sausage.
- Yellow onion: A white onion is a good alternative.
- Celery: Adds a crunchy texture and fresh flavor to the dish.
- Bell pepper (diced): Any color bell pepper will work.
- Garlic: Fresh minced garlic is best, but garlic powder can be used.
- Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
- Crushed tomatoes: Provides the saucy base for the jambalaya. You can substitute with diced tomatoes, but the texture will be slightly different.
- Chicken broth: Adds flavor and moisture to the rice and overall dish. Vegetable broth works, too.
- Uncooked instant brown rice: A healthier grain option that cooks quickly and adds a nutty flavor. You can substitute with regular brown rice, white rice, or even cauliflower rice for a low-carb option.
- Medium shrimp: If you’re allergic to shrimp or prefer not to use it, you can add more chicken or sausage.
- Old Bay seasoning: Provides a blend of spices that enhances the overall flavor of the dish. You can substitute it with Cajun seasoning.
- Green onions (thinly sliced): Used as a fresh garnish.
- Fresh chopped parsley: Adds a bright, fresh finish to the dish.
How To Make Jambalaya Stuffed Peppers
This stuffed peppers recipe combines Jambalaya’s rich, spicy flavors with the convenience of stuffed peppers. Follow these simple steps to create a dish that combines flavorful meats, tender rice, and vibrant bell peppers into one irresistible meal.
- Preheat the oven: Preheat to 400°F and grease a baking dish.
- Prepare the peppers: Cut bell peppers in half, remove seeds, and bake for 15 minutes.
- Cook the chicken and sausage: Heat olive oil in a pot, season the chicken, and cook until done. Set aside and cook the sausage until lightly browned.
- Sauté the vegetables: In the same pot, cook onions, celery, diced pepper, and garlic until tender.
- Mix the jambalaya: Stir in tomato paste, crushed tomatoes, chicken broth, rice, shrimp, and Old Bay seasoning. Cook until rice is tender and shrimp is cooked.
- Stuff the peppers: Divide the jambalaya mixture among the baked bell peppers.
- Bake the stuffed peppers: Return peppers to the oven and bake for 15-18 minutes until lightly browned.
- Garnish and serve: Remove from oven, garnish with green onions and parsley, and serve.
Serving Suggestions
This recipe makes a lot of food, so I suggest coming to the dinner table on empty. Stuffed peppers with rice are truly a one-pot meal filled to the rim with all the ingredients, so you really don’t need to serve anything more with it. A zucchini salad would be nice, though. Garlic breadsticks and a light and refreshing coleslaw, too.
My other half prefers a slice of cornbread and a side of my red beans and rice recipe. For a perfect appetizer to start your meal, try my cream cheese stuffed peppers – they’re an easy and delicious complement to the rich flavors of Jambalaya.
How To Store Leftovers
Store leftovers in an airtight container and keep them in the fridge for up to four days. I recommend not freezing any leftovers because the rice can become mushy when reheated. If you’re planning to make Jambalaya in advance and freeze it, leave out the rice and cook it fresh when you’re ready to serve.
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Jambalaya Stuffed Peppers
Ingredients
- 4 large bell peppers, any color, cut in half, lengthwise, seeds removed
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano
- 6 ounces andouille sausage, sliced into coins
- 1 small yellow onion, diced
- ½ cup diced celery
- 1 small bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 15 ounces can crushed tomatoes, undrained
- 1 cup chicken broth
- 1 cup uncooked instant brown rice, you can also use 2 cups cauliflower rice
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons Old Bay seasoning
- chopped green onions, thinly sliced, for garnish
- fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 400˚F.
- Lightly grease a 9×13 baking dish with cooking spray. Place the peppers inside the baking dish and bake them for 15 minutes.
In the meantime, prepare the Jambalaya.
- Heat 1 tablespoon olive oil in a Dutch oven or large pot set over medium heat.
- Season the chicken with salt, pepper, and dried oregano; add to the pot and cook for 5 to 6 minutes or until browned on all sides.
- Remove the chicken from the pot with a slotted spoon and set aside.
- Add remaining olive oil to the pot and stir in the andouille sausage; cook for 2 minutes, just until lightly browned.
- Stir in the onions, celery, and diced pepper; cook for 3 minutes. Add garlic and continue to cook for 1 more minute.
- Stir in tomato paste; stir until thoroughly incorporated. Add crushed tomatoes and scrape any browned bits off the bottom of the pan.
- Stir in chicken broth and brown rice.
- Add shrimp and old bay seasoning; give everything a good stir and let cook for 5 to 7 minutes, or until rice is tender and shrimp is cooked through.
- Remove from heat, and if there's any liquid left, let stand for 3 to 5 minutes or until the liquid is absorbed. Taste for seasonings and adjust accordingly.
- Divide up the jambalaya mixture evenly among all the peppers.
- Return the bell peppers to the oven for about 15 to 18 minutes or until sizzling and lightly browned on top.
- Remove from oven, garnish with green onions and parsley; serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is Very, Very Good!!! I substituted 2/3-3/4 cup of uncooked Quinoa for the Brown Rice in the recipe. Though for next time I probably will cook the Quinoa separately first as it takes longer to cook. I also added some chopped Kale (about 1 1/2 cups). It came out absolutely delicious!!! I highly recommend this recipe!
Now I want this for dinner! Looks so good!
These sound delicious right about now!
What a delicious idea for dinner! A must make for sure!
Oh, wow, these could be my new favorite stuffed peppers recipe! What a terrific filling!!
These stuffed peppers were so good and had so much delicious flavor!
Looks like another great dinner from you! Love the idea of using cauliflower rice as a substitute, thanks!
Delicious and a great way to introduce veggies to fussy kids.