thepioneerwoman
Jambalaya-Stuffed Peppers
Make this easy Louisiana-style jambalaya-stuffed pepper recipe with chicken, andouille sausage, and rice for a hearty weeknight dinner.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 35 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
- ●bowl
- ●pot
- ●dutch oven
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops. Scoop out and discard the seeds and membranes from the peppers and set the peppers in a large baking dish.
3
In a medium bowl, season the chicken with 1 teaspoon Creole seasoning and toss to coat.
4
In a large Dutch oven, heat the olive oil over medium heat. Add the chicken and cook, stirring occasionally, until lightly golden, 3 to ⏱️ 4 minutes. Remove to a plate. Add the sausage to the drippings in the pot and cook until lightly browned, 2 to ⏱️ 3 minutes. Stir in the celery, jalapeño, onion, and chopped pepper tops and cook, stirring frequently, until golden, 5 to ⏱️ 7 minutes. Stir in the garlic and remaining 2 teaspoons Creole seasoning. Cook until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute.
jalapeño, seeded and chopped1
5
Add the chicken broth, tomatoes, rice, sausage, and chicken to the pot. Stir until well combined. Fold in 1 cup of the pepper jack and 2 of the green onions.
6
Fill the peppers with the rice mixture (about 1 cup each). Sprinkle the tops with the remaining ½ cup pepper jack. Pour about ¼ cup water into the bottom of the baking dish and cover the dish tightly with foil.
7
Bake for ⏱️ 45 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to ⏱️ 20 minutes more. Sprinkle with the remaining green onion before serving.
Nutrition Facts
calories
416 Calories
fat Content
24 g
fiber Content
4 g
sugar Content
7 g
sodium Content
506 mg
protein Content
22 g
trans Fat Content
0 g
cholesterol Content
78 mg
carbohydrate Content
26 g
saturated Fat Content
9 g
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