Amazing 4-Step Jambalaya Stuffed Peppers

Oh my gosh, you know how sometimes you have two favorite meals, and you just wish they could be one epic dish? That’s exactly how I felt the first time I realized I could take that rich, smoky, spicy flavor of real Jambalaya and tuck it right inside a soft, sweet bell pepper. Seriously, it was a game-changer for weeknight dinners!

I remember making a version of this for friends who were new to Cajun food—they loved the vibrancy of a good pot of rice but wanted something less messy. Boom! The lightbulb went off. These Jambalaya Stuffed Peppers are the perfect solution. You get that incredible punch of Creole seasoning, the lovely texture of the sausage and shrimp, all perfectly baked until those peppers are just melt-in-your-mouth tender. Trust me, this fusion dish is going to be a permanent fixture on your table!

Why This Jambalaya Stuffed Peppers Recipe Works (EEAT)

When I create something new, I always want it to deliver on both flavor and convenience. These Jambalaya Stuffed Peppers really nail that balance. They give you all the deep, smoky flavor you expect from a classic pot of Cajun goodness, but in a neat little package.

• Flavor Profile: Authentic Jambalaya Meets Tender Pepper Wow, the spice combo here is everything! We rely heavily on a good Creole seasoning, mixed with that classic duo of smoked sausage and shrimp. That’s how you get that deep, authentic base flavor humming inside the naturally sweet bell pepper. If you want to see how I build flavor in a standard pot, check out my tip for easy chicken and sausage jambalaya right here.
• Perfect Texture and Cooking Method for Jambalaya Stuffed Peppers The baking method is key to texture. We go covered for the first half to steam the peppers soft, and then uncovered at the end. This lets the filling heat perfectly without drying out. Plus, that little bit of Monterey Jack melting over the top? Pure gold.

Gathering Ingredients for Your Jambalaya Stuffed Peppers

Okay, grabbing the right ingredients makes all the difference here. If you’re organized, this whole recipe moves so fast, I promise! I always lay everything out first so I can see exactly what I’m working with. It keeps that little bit of built-in chaos manageable, you know?

Key Components for the Jambalaya Stuffed Peppers Filling

For the main stuffing, you definitely need four big bell peppers—I like using a mix of colors for presentation, but stick to whatever you love! Then, for the savory bits, grab one pound of smoked sausage, sliced up nice, and one pound of raw shrimp, peeled and deveined. Don’t forget the aromatics: one medium onion and one green bell pepper, both chopped, plus two minced garlic cloves. We need that authentic spice punch too: one can of diced tomatoes (don’t drain them!), one cup of pre-cooked white rice, one teaspoon of Creole seasoning, and half a teaspoon of dried thyme.

Optional Topping for the Jambalaya Stuffed Peppers

This part is totally up to you, but I rarely skip it! If you want that beautiful, bubbly finish, you’ll need about half a cup of shredded Monterey Jack cheese. It melts like a dream and gives the top of the Jambalaya Stuffed Peppers a gorgeous texture. If you’re looking for simple veggie sides to pair with this, I have some great tips for roasting broccoli over on my page here, if you need an idea!

Step-by-Step Instructions for Perfect Jambalaya Stuffed Peppers

Alright, let’s get these beauties assembled! Cooking the filling first is super important so everything is ready to go when those peppers are prepped. If you love easy one-pot dishes that pack a flavor punch, you might also want to check out my recipe for one-pot pasta using smoked sausage—it’s another weeknight hero! You can check that out here.

Preparing the Peppers and Preheating

First things first, we get the oven heated up to 375 degrees Fahrenheit. While it’s warming, take your four large bell peppers. Slice the tops right off—save those tops, maybe chop them up and throw them in the filling if you’re feeling extra veggie-happy! Scoop out all the seeds and membranes so you have nice, clean bowls waiting for us. Get them nestled cut-side up in a lightly greased baking dish.

Cooking the Sausage and Shrimp for Jambalaya Stuffed Peppers

Heat one tablespoon of olive oil in a big skillet over medium heat. Toss in your sliced smoked sausage and let it brown up nicely; it really wakes up those smoky flavors. Scoop that sausage out with a slotted spoon and put it aside. Now, put your shrimp in the hot pan—they cook fast! They only need about 2-3 minutes per side until they turn lovely and pink. Remember to pull those shrimp out too and let them hang out with the sausage!

Building the Jambalaya Filling Base

In the same skillet, toss in your chopped onion and chopped green pepper. Let them soften up for about five minutes until they smell amazing. Don’t forget the garlic—add that in for just one minute until you can really smell the aroma; careful not to burn it! Next, stir in the undrained diced tomatoes, the pre-cooked white rice, one teaspoon of Creole seasoning, and that dried thyme. Let that bubble nicely until everything is heated right through.

Assembling and Baking the Jambalaya Stuffed Peppers

Now for the fun part! Return that cooked sausage and shrimp back into the skillet and give everything a really good mix. Taste it and season with salt and pepper how you like it. Spoon that hearty jambalaya mixture evenly into all your waiting bell peppers. This is crucial: pour about a quarter-inch of plain water into the bottom of your baking dish. Cover the whole thing tightly with foil. Bake it like this for 30 minutes. This steaming keeps those peppers nice and soft!

Finishing the Jambalaya Stuffed Peppers

After those first 30 minutes, carefully pull the dish out and take off the foil—watch out for the steam! If you decided to go for the cheese topping, sprinkle that Monterey Jack evenly over your beautiful Jambalaya Stuffed Peppers now. Pop it back in the oven, *uncovered*, for another 10 to 15 minutes. You’re done when the peppers are perfectly tender and that cheese is bubbly and golden brown. Perfection!

Tips for Making the Best Jambalaya Stuffed Peppers

Look, making good food is one thing, but making the *best* food—the kind people ask you for the recipe for every time—means paying attention to the little things. These tips helped me perfect my Jambalaya Stuffed Peppers recipe when I was testing it out!

Ingredient Clarity for Jambalaya Stuffed Peppers

You absolutely must use cooked rice here. If you try to use raw rice, guess what? It will soak up all the liquid from your sausage and shrimp while baking inside that pepper, and you’ll end up with dry, hard stuffing instead of moist, flavorful filling. Also, don’t skimp on the seasoning; a high-quality Creole seasoning makes such a difference in hitting that authentic Cajun flavor. If you want a reminder on how I build flavor in a classic pot recipe, check out my tips for making a basic chicken and sausage jambalaya here.

Baking Technique for Tender Peppers

The water in the bottom of the pan is not optional, trust me! That quarter-inch of water creates steam in the oven, and that steam is what gently cooks the peppers until they are tender and sweet. Without that steam bath, you risk having crunchy, undercooked pepper walls surrounding your perfectly cooked filling. It’s a simple trick, but it keeps the entire dish cohesive.

Ingredient Notes and Substitutions for Jambalaya Stuffed Peppers

One thing I love about this recipe is that it totally works around what you have in the fridge and pantry! It’s flexible, which is exactly what home cooking should be. We want flavor, but we don’t want to run to the store for one single ingredient!

Sausage and Protein Swaps

If smoked sausage isn’t your jam, don’t sweat it. Andouille sausage will bring more heat right away, which is great if you like that kick! You can also swap out the smoked sausage for cooked, shredded chicken if you prefer. And if shrimp isn’t appealing to someone at the table, just use more of the sausage or chicken instead. My recipe page has tons of ideas on using ground beef if you’re looking for another swap for the protein base, check out those ideas here.

Adjusting Spice Level in Your Jambalaya Stuffed Peppers

The base Creole seasoning gets us halfway there, but if you’re cooking for heat lovers, listen up! The recipe notes mention you can add a pinch of cayenne pepper right into that rice mixture when you’re cooking it on the stove. I usually add just a tiny dash at first, stir it in, and then taste before I stuff the peppers. You can always add more heat later, but you can’t take it out!

Serving Suggestions for Jambalaya Stuffed Peppers

Since these Jambalaya Stuffed Peppers are already so robust—packed with rice, meat, and veggies—you don’t need a giant spread to go with them. I usually stick to something light and green to balance out that richness. A simple green salad with a bright vinaigrette is always perfect, cutting through the savory sausage flavor really nicely.

If you want another cooked side dish, I highly recommend something that offers a nice textural contrast. Steamed green beans are simple, or you can make some roasted green veggies. You can find my favorite recipe for roasted garlic Parmesan broccoli right here; those little crispy edges are just divine next to the soft pepper!

Storage and Reheating Jambalaya Stuffed Peppers

Nobody wants leftovers to turn into sad, mushy disappointments, right? Thankfully, the structure of these Jambalaya Stuffed Peppers holds up really well. Once they cool down, just pop the leftovers into an airtight container. They keep beautifully in the fridge for about three days.

When you’re ready to eat them again, I skip the microwave if I can! Microwaving can sometimes make the filling a little chewy. I prefer popping them into a 350-degree oven, covered with foil, for about 15 minutes until they are heated through evenly. Keeps that pepper nice and tender! If you’re interested in preserving other fresh ingredients, I’ve got a great guide on how to freeze fresh herbs in olive oil so they’re ready for your next dish over here.

Frequently Asked Questions About Jambalaya Stuffed Peppers

I always get questions when people try this fusion dish for the first time, and that’s great! It means you’re getting creative in the kitchen. Here are a few things I’ve heard people ask most often about making perfect Jambalaya Stuffed Peppers.

Can I make Jambalaya Stuffed Peppers without shrimp?

Oh, absolutely! If you have a shellfish allergy or maybe you just ran out of shrimp, no problem at all. You can easily substitute that weight of shrimp with more of your smoked sausage, or use about a cup of pre-cooked, shredded chicken to keep the protein in there. Everyone loves this recipe, so we want everyone to be able to eat it!

What kind of rice works best for Jambalaya Stuffed Peppers?

This is a super important one! You absolutely must use rice that is already cooked. If you try to put raw rice in there, it just won’t cook through and absorb the moisture properly inside the pepper—it’ll stay crunchy. Pre-cooked long-grain white rice is what I use every time. It heats up perfectly in the oven and absorbs the savory juices from the sausage and tomatoes without turning everything into a sticky mess.

How long can I bake these Jambalaya Stuffed Peppers ahead of time?

You can totally prep these ahead of time, which is perfect for busy weeknights or getting a head start for company! You can assemble the entire thing—stuff the peppers, put the water in the dish, everything—cover it tightly with foil, and keep it in the fridge for up to 24 hours. When you’re ready to bake, just add maybe 10 extra minutes to that initial covered bake time since the mixture will be cold when it goes in. Before trying that, you might want to check out some general tips for making sure your other stuffed pepper recipes turn out perfectly here!

Nutritional Estimates for Jambalaya Stuffed Peppers

Now, I always tell people not to worry too much about the numbers when you’re cooking something this authentic and delicious, but it’s good to know what you’re working with, right? Since this recipe makes four big servings, these estimates are based on one whole stuffed pepper.

Because we’re using shrimp and sausage, we get a fantastic amount of protein packed in here! Remember, this is just an estimate, because how much oil you use or exactly what size sausage you buy can change things slightly. But for a satisfying Cajun dinner, these figures aren’t bad at all!

• Calories: Around 450 per serving. That’s a hearty meal!
• Protein: Excellent! We’re clocking in at about 32 grams.
• Fat: We get about 18 grams total fat, mostly from the sausage and filling.
• Carbohydrates: You’re looking at about 45 grams, mostly coming from the rice and peppers themselves.

Share Your Experience Making Jambalaya Stuffed Peppers

Okay, that’s it! You have all the secrets and every single step to make these incredible Jambalaya Stuffed Peppers. I genuinely hope you love the smoky, spicy flavor fusion as much as my family does.

Don’t be shy now! Once you’ve made a batch, swing back here and let me know what you thought. Did you add extra cayenne? Did you use Andouille instead of smoked sausage? Drop your thoughts in the comments below! I read every single one. If you snap a picture of your finished, cheesy peppers, please tag me. I love seeing your kitchen creations!

If you need to reach out with a specific question, you can find my contact page right here. Happy cooking, y’all!

Share Your Experience Making Jambalaya Stuffed Peppers

Okay, that’s it! You have all the secrets and every single step to make these incredible Jambalaya Stuffed Peppers. I genuinely hope you love the smoky, spicy flavor fusion as much as my family does.

Don’t be shy now! Once you’ve made a batch, swing back here and let me know what you thought. Did you add extra cayenne? Did you use Andouille instead of smoked sausage? Drop your thoughts in the comments below! I read every single one. If you snap a picture of your finished, cheesy peppers, please tag me. I love seeing your kitchen creations!

If you need to reach out with a specific question, you can find my contact page right here. Happy cooking, y’all!

Print