Savory Jambalaya-Stuffed Bell Peppers
Experience the vibrant flavors of the South with these Savory Jambalaya-Stuffed Bell Peppers. This delicious dish combines the classic ingredients of a traditional jambalaya—smoky andouille sausage, tender chicken, and fragrant spices—stuffed into sweet red bell peppers. Each bite offers a hearty mix of protein and veggies, making it a complete meal that's perfect for family gatherings or meal prep for the week. Bake these colorful peppers in the oven until they are tender and bursting with flavor, and watch them become a favorite dish at your dinner table!
6
Servings
417
Calories
13
Ingredients
Ingredients
red peppers
6 (tops cut off and hollowed out)
celery
1/2 cup (diced)
onion
1/2 cup (diced)
red pepper
1/2 cup (diced)
tomato
1/2 cup (diced)
andouille sausages
2 cups (diced)
chicken breast
1 (butterflied and cut into cubes)
Webster N'Orleans seasoning
2 tablespoons
black pepper
1 teaspoon
salt
2 teaspoons
chicken stock
3 cups
rice
1 cup
oil
1 tablespoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
Carefully slice off the tops of the red peppers and remove the seeds and membranes to hollow them out. Reserve the tops for later use.
3
Finely dice the tops of the peppers, along with the celery, onion, and additional diced tomato.
4
Cut the andouille sausage into small pieces and set aside.
5
Butterfly the chicken breast, then chop it into bite-sized cubes. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
6
In a large skillet, heat the oil over medium heat. Add the diced onions, celery, and peppers. Sauté for about 10 minutes until the vegetables are soft and fragrant.
7
Add the chicken stock and diced tomatoes to the skillet, along with the andouille sausage. Stir in the remaining 1 teaspoon of salt and the Webster N'Orleans seasoning. Bring the mixture to a boil.
8
Once boiling, stir in the rice and the cubed chicken. Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and the rice is tender.
9
Spoon the flavorful jambalaya mixture into the hollowed-out peppers, packing them generously.
10
Place the stuffed peppers in a baking dish, cover them with foil, and bake for 45-50 minutes, until the peppers are tender.
11
For added stability, thinly slice the bottom of the peppers so they can stand upright in the baking dish.
12
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious jambalaya stuffed peppers!
Nutrition Information
20
Fat
33
Carbs
27
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Jambalaya-Stuffed Bell Peppers?
They are a Southern-inspired dish where sweet red bell peppers are filled with a hearty mixture of andouille sausage, chicken, rice, and fragrant spices.
How many red peppers are required for this recipe?
This recipe requires 6 red peppers to be hollowed out and stuffed.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How should I prepare the bell peppers before stuffing?
Carefully slice off the tops, remove the seeds and membranes to hollow them out, and optionally slice the bottoms thinly for stability.
What should I do with the tops of the bell peppers?
The tops should be finely diced and added to the sautéed vegetable mixture for the filling.
How long do I need to sauté the vegetables?
Sauté the diced onions, celery, and peppers for about 10 minutes until they are soft and fragrant.
What seasonings are used in the jambalaya filling?
The recipe uses Webster N'Orleans seasoning, salt, and black pepper.
How much andouille sausage is needed?
The recipe calls for 2 cups of diced andouille sausage.
How is the chicken prepared for this dish?
One chicken breast should be butterflied, chopped into bite-sized cubes, and seasoned with salt and pepper.
How much chicken stock is used?
You will need 3 cups of chicken stock.
When do I add the rice and chicken to the mixture?
Add the rice and cubed chicken once the stock and tomato mixture has reached a boil.
How long does the filling mixture simmer?
The mixture should simmer for about 20 minutes until the chicken is cooked through and the rice is tender.
How long should the stuffed peppers bake?
The peppers should be baked in the oven for 45-50 minutes.
Should the baking dish be covered during cooking?
Yes, cover the baking dish with foil before placing it in the oven.
What is the calorie count per serving?
Each serving contains approximately 417 calories.
How much protein is in one serving?
There are 27 grams of protein per serving.
How many carbohydrates are in this dish?
There are 33 grams of carbohydrates per serving.
What is the fat content per serving?
There are 20 grams of fat per serving.
How many servings does this recipe provide?
The recipe makes 6 servings.
What kind of rice is used?
The recipe calls for 1 cup of rice.
What vegetables are included in the filling?
The filling includes celery, onion, red pepper, and diced tomatoes.
How much oil is required?
You will need 1 tablespoon of oil for sautéing the vegetables.
Is this recipe considered healthy?
It is tagged as a healthy dinner option because it provides a balance of protein and vegetables.
What cuisine does this recipe belong to?
This dish is categorized under Southern cuisine.
How much salt is used in total?
A total of 2 teaspoons of salt is used in the recipe.
How much Webster N'Orleans seasoning is needed?
The recipe requires 2 tablespoons of Webster N'Orleans seasoning.
What is a tip for making the peppers stand upright?
Thinly slice the very bottom of the peppers to create a flat surface so they can stand in the baking dish.
Can this be used for meal prep?
Yes, these peppers are great for meal prep as they are a complete, hearty meal.
What is the total ingredient count?
The recipe uses 13 different ingredients.
How long should the peppers cool after baking?
Let them cool for a few minutes after removing them from the oven before serving.