Best Northern Style Jambalaya Stuffed Peppers Recipes
JAMBALAYA STUFFED PEPPERS
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
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
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
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
SLOW-COOKER JAMBALAYA-STUFFED PEPPERS
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
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
ANDOUILLE-STUFFED PEPPERS
Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. -Sarah Larson, Carlsbad, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds., In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer., Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers., Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.
Nutrition Facts :
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