Jambalaya Stuffed Bell Peppers

These Jambalaya Stuffed Bell Peppers are deliciously savory, satisfying, and simple to make! The presentation of the roasted bell peppers provides a special touch- with the added benefit of portion control and sneaking more green veggies into your meal! :)

Jambalaya (pronounced “jum-ba-lie-a”) is a classic Louisiana rice dish filled with spicy vegetables and meats. This simplified version is fabulous because it’s easy enough for a quick weeknight meal, while also being festive enough for a dinner with friends!

Tips for making these SUPER EASY jambalaya stuffed bell peppers:

1. Cook the rice ahead (or start the rice before you start prepping the jambalaya filling so that it’s ready by the time you need to fill your pepper pots!)
2. Have a rotisserie chicken on-hand for perfectly easy shredded chicken. The tender and flavorful rotisserie chicken adds great flavor without a lot of hassle!
3. Use a flavorful pre-cooked Andouille style smoked sausage (Andouille is the traditional Louisiana favorite, but you can use any sausage of your choice) for great flavor with little effort!

Jambalaya is my husband’s favorite Louisiana dish, so these stuffed peppers were a huge hit! If you’re really short on time, make the jambalaya filling ahead (you can even stuff the peppers in advance if you’d like!) and keep in the refrigerator until you’re ready to pop them into your preheated oven! Voila- a fabulous dinner in less than 20 minutes!

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Jambalaya Stuffed Bell Peppers

Ingredients

• 4 Large Bell Peppers (or 5-6 small)
• 2 Cellery Stalks, minced (about 3/4-1 cup minced)
• 1/2 Large Onion, minced (about 3/4-1 cup minced)
• 2 Tbsp Butter, Ghee, or Coconut Oil
• 2 Cups Rice, Cooked (or substitute cauliflower rice for lower carb)
• 1 Cup Strong Chicken Stock (2 Bouillon Cubes to 1 Cup Boiling Water, or Homemade Broth)
• 1 Rotisserie Chicken Breast Meat, shredded (about 2 cups)
• 1 10oz. can of Rotel Diced Tomatoes & Green Chilies, drained
• 2 Links Andouille Style Sausage, precooked and cut into small pieces (about 1.5 cups)
• 2 tsp Tony's Creole Seasoning (see note in blog post about altering spice and modifications)
• 1 tsp Garlic Powder
• 1 tsp Paprika

Instructions

1. Preheat oven to 375f.
2. In a large skillet over medium heat, saute the chopped onion and celery with the butter for 2-3 minutes, until the veggies begin to soften.

3. Add the shredded rotisserie chicken, andouille sausage, rice, chicken stock, drained tomatoes & chilies, and spices to the skillet, stirring to combine.

4. Slice off the tops of the bell peppers, removing the seeds and white tissue from the inside of the peppers to create open-mouthed bowls. Place bell peppers in a 9x13 casserole dish or a cast-iron dish with high sides to catch any drips while baking.

5. Fill the bell pepper bowls with the jambalaya filling and replace pepper tops.
6. Bake in preheated oven at 375f for about 20 minutes, or until bell peppers are soft when poked with a fork.
7. *See blog post for step-by-step pictures, tips, and alternative baking methods for grill.

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• For Milder Flavor: You can reduce the creole seasoning by a 1/2 tsp if it’s too spicy for your audience and use the mild version of the Rotel tomatoes. Add salt to-taste if you reduce the creole spice blend, since the creole seasoning provides the salt in this dish.
• For Cooking on the Grill: Follow the same directions for preparation, but place your stuffed peppers in a grill-safe pan (I use a large cast-iron skillet), cover with foil, and cook over medium heat. The peppers should roast fairly quickly, so check every 5-6 minutes or so by poking with a fork until peppers are soft and tender.