Best Jambalaya Stuffed Peppers Recipes

SLOW-COOKER JAMBALAYA-STUFFED PEPPERS

Slow-Cooker Jambalaya-Stuffed Peppers image

These spicy slow-cooker stuffed peppers prep in just 15 minutes-and the coolest part? There's no need to cook the rice before stuffing!

Provided by My Food and Family

Categories Home

Time 6h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 large peppers (1 each green, red and yellow)
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, chopped
1 can (15.5 oz.) red beans, rinsed
3/4 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup long-grain white rice, uncooked
1 tsp. Creole seasoning
2 Tbsp. chopped fresh parsley

Steps:

Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Sprinkle with parsley. Cut in half to serve.

Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

JAMBALAYA STUFFED PEPPERS

Jambalaya Stuffed Peppers image

Make and share this Jambalaya Stuffed Peppers recipe from Food.com.

Provided by Cook and Eat Happy

Categories Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 red peppers
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced red pepper
1/2 diced tomato
2 cups andouille sausages
1 chicken breast
2 tablespoons of webster n'orleans seasoning
1 teaspoon black pepper
2 teaspoons salt
3 cups chicken stock
1 cup rice
1 tablespoon oil

Steps:

Cut the tops of peppers and hollow them out.
Dice the tops.
Dice the sausage.
Butterfly the chicken and cut into cubes.
Salt and pepper the chicken. (1ts salt, 1ts black pepper).
Preheat oven to 375 degrees.
Heat oil over medium heat.
Saute onions, celery, and peppers for 10 minutes.
Add in stock, tomatoes, sausage, and salt. Bring to a boil.
Stir in rice and chicken.
Ladle rice mixture into peppers.
Cover with foil and bake for 45-50 minutes.
TIP thinly slice the bottom of peppers to help them stand up.

Nutrition Facts : Calories 275.3, Fat 6.6, SaturatedFat 1.4, Cholesterol 19.1, Sodium 976.3, Carbohydrate 40.8, Fiber 4, Sugar 8.9, Protein 12

NORTHERN STYLE JAMBALAYA STUFFED PEPPERS

Northern Style Jambalaya Stuffed Peppers image

I wanted to create fun, spicy, appetizer for a party I was having in the middle of winter. These little gems were a huge hit

Provided by noellejane

Categories < 60 Mins

Time 1h

Yield 30 halves, 12 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces andouille sausages, diced
2 (4 1/3 ounce) boxes long grain and wild rice blend
2 lbs miniature tri color sweet bell peppers (red, orange and yellow)
6 ounces pre-cooked grilled chicken breasts, diced
6 ounces frozen small shrimp, thawed
1/3 cup chopped green onion
1 teaspoon dried thyme
1/2 teaspoon crushed garlic from a jar
1 1/4 cups herb and garlic spaghetti sauce
6 ounces cream cheese with vegetables, softened
1/4 teaspoon salt and pepper

Steps:

Pre-heat oven to 400° F.
In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.

Nutrition Facts : Calories 110.6, Fat 5, SaturatedFat 1.7, Cholesterol 38.5, Sodium 321.2, Carbohydrate 6.4, Fiber 1.8, Sugar 3.2, Protein 10