Description
Bell peppers filled with a savory mixture of rice, sausage, and shrimp, seasoned like traditional jambalaya.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked white rice
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup shredded Monterey Jack cheese (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned. Remove the sausage with a slotted spoon and set aside.
- Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove the shrimp and set aside.
- Add the chopped onion and green pepper to the skillet. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the diced tomatoes, cooked rice, Creole seasoning, and thyme. Cook until heated through.
- Return the sausage and shrimp to the skillet. Mix well. Season with salt and pepper.
- Spoon the jambalaya mixture evenly into the hollowed bell peppers.
- Add about 1/4 inch of water to the bottom of the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the tops with cheese if using, and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted.
Notes
- You can substitute chicken or andouille sausage for the smoked sausage.
- For a spicier dish, add a pinch of cayenne pepper to the rice mixture.
- If you prefer not to use shrimp, use cooked shredded chicken instead.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 9
- Sodium: 950
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 32
- Cholesterol: 180
Keywords: Jambalaya, Stuffed Peppers, Sausage, Shrimp, Rice, Cajun, Creole, Bell Peppers