Jambalaya Stuffed Peppers
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.
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.