Jambalaya Stuffed Peppers

Jambalaya Stuffed Peppers

David Venable

Prep Time: 30 minutes

Serves: 6

Ingredients

  • 6 green bell peppers
  • 3 Tbsp oil
  • 1 medium yellow onion, diced
  • 3 ribs celery, diced
  • 5 cloves of garlic, minced
  • 1 Tbsp Cajun seasoning
  • 1/2 lb andouille sausage, sliced into coins
  • 1-1/2 cups chicken stock
  • 1-1/2 cups fire-roasted diced tomato
  • 1 cup long grain rice
  • 1/2 lb shrimp, peeled and deveined
  • 1 green onion, sliced for garnish

Preparation

Cut the tops off of each bell pepper and scoop out the ribs and seeds with a spoon.

Trim any remaining pepper off the removed tops and dice.

Heat oil in a large pot over medium heat. Add onion, celery, and reserved diced pepper. When softened, add garlic, Cajun seasoning, and andouille sausage.

Cook for about a minute, or until garlic is fragrant before adding chicken stock, and diced tomato.

Bring to a boil before adding the rice. Cover, reduce to a simmer, and let cook for 15 minutes. Remove from the heat, add in the shrimp, and let stand for 10 minutes.

Preheat your oven to 350°F. For the sauce, combine fire-roasted crushed tomatoes, garlic, and Cajun seasoning in a large bowl. Stir to combine before pouring the sauce into a 9 by 13 casserole dish.

Arrange the peppers on top. Divide the jambalaya evenly into each pepper. Wrap tightly with aluminum foil and bake for 20 minutes. Unwrap and bake for another 15 minutes or until the peppers are tender.

Garnish with sliced green onion and serve.

Sauce

  • 1 (28-oz) can fire roasted crushed tomatoes
  • 3 cloves garlic, minced
  • 1-1/2 tsp Cajun seasoning

Cook's Notes

You can stuff the peppers up to a day in advance.

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