Jambalaya Stuffed Peppers

ChickenDinnerMain CourseBell PeppersSausageHigh ProteinBakingDietBell Peppers Chicken SausageCajun/Creole
Jambalaya Stuffed Peppers styled food shot

These Jambalaya Stuffed Peppers bring the vibrant flavors of New Orleans to your dinner table in a creative, colorful presentation. Sweet bell peppers are hollowed out and filled with a savory mixture of rice, chicken, sausage, and traditional Cajun seasonings, then baked until tender. This dish combines the beloved flavors of classic jambalaya with the wholesome appeal of stuffed peppers for a meal that's both comforting and impressive.

Prep Time
25 min
Cook Time
45 min
Serves
6 servings
Difficulty
medium
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Ingredients

Ingredients

Techniques: Stuffing vegetables, sautéing, simmering, par-baking, flavor layering, one-pot cooking

Equipment Needed

  • Baking dish
  • Large skillet
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl

This recipe brings together the bold flavors of New Orleans jambalaya with the wholesome appeal of stuffed peppers. The key to success is properly preparing the peppers and cooking the rice filling to the perfect consistency. Don't rush the cooking process - allowing the flavors to develop slowly will result in a more authentic taste. If you prefer a spicier dish, feel free to add more Cajun seasoning or a dash of cayenne pepper.

For a make-ahead option, prepare the jambalaya filling up to a day in advance and refrigerate. When ready to serve, stuff the par-baked peppers with the reheated filling and bake as directed. Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.