Jambalaya Stuffed Peppers
Flavorful and easy to make, this Jambalaya stuffed peppers recipe features chicken, shrimp, andouille sausage, and brown rice, all baked inside tender bell peppers.
Servings: 8 servings
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 9x13 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
Store leftovers in an airtight container in the fridge for 3 to 4 days. Do not freeze leftovers, as the rice will turn into mush once reheated.
Nutrition
Serving: 1stuffed pepper | Calories: 328kcal | Carbohydrates: 21g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 197mg | Sodium: 818mg | Potassium: 779mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2865IU | Vitamin C: 127.1mg | Calcium: 134mg | Iron: 4mg
