• Home
  • About
  • SHOP
  • Contact
  • Home Tour
  • Decor
    • DIY Projects
    • Trends & Inspiration
  • Faith & Family
    • Jonathan’s Journey
    • Recipes
    • Travel
  • Makeovers
    • Furniture Makeovers
    • Room Makeovers
    • New Home Tour
  • Wellness
    • Essential Oils
    • Fashion
    • Journey to Wellness

Beneath My Heart

Jambalaya Stuffed Bell Peppers

Journey to Wellness· Recipes

8 Jun
JambalayaStuffedBellPeppers
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! :)

JambalayaStuffedBellPeppers
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!

JambalayaStuffedBellPeppers

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!

Print
Yum
Jambalaya Stuffed Bell Peppers

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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://www.beneathmyheart.net/2018/06/jambalaya-stuffed-bell-peppers/
This is not an advertisement, but Tony’s Chachere’s is the creole seasoning brand that was most commonly used in my hometown. We would put it on almost anything, from eggs to gumbo! But you can also make your own Cajun spice blend or try one of the other Cajun or Creole spice blends that are available in most grocery stores.
JambalayaStuffedBellPeppers
Additional Notes:
  • 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.
JambalayaStuffedBellPeppers
My husband’s family has ZERO spice tolerance, so we have to keep meals very mild when we’re together… but I keep extra seasonings on-hand for the few brave members! :) Have you ever eaten authentic Jambalaya? Do you prefer spicy or mild food? I’d love to hear how you handle taste-bud differences in your household!
 
Bon Appetit!
 
XOXO Abigail

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

2 Comments

« 2018 Haven Maven Blog Hop!
10 Diffuser Recipes for Essential Oils in the Starter Kit »

Comments

  1. Linda says

    June 12, 2018 at 3:43 pm

    Thanks for sharing. This looks so good.

    Reply
    • traci says

      June 13, 2018 at 1:33 pm

      Thank you! They were delicious!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Join the Community

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Lookin’ for Something?

My Latest Videos

Click to Get Jonathan’s Latest Single, STRANGERS!

UK Esports Betting


  • About
  • Contact
  • Advertise/Disclosure Policy
  • Privacy Policy
  • Haven Conference

Copyright © 2019 · Refined theme by Restored 316


Blog Design by DeluxeModern