Description
This Jambalaya Stuffed Bell Peppers recipe combines the bold flavors of classic Cajun jambalaya with the freshness of bell peppers. Tender chicken, spicy andouille sausage, and flavorful vegetables are cooked with rice in a seasoned tomato broth, then stuffed into roasted bell pepper halves and baked to perfection. It’s a hearty, comforting dish that brings the taste of New Orleans to your dinner table.
Ingredients
Protein and Seasonings
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 teaspoons Cajun or Creole seasoning
- 3/4 pound andouille sausage, sliced
- 1/2 cup diced tasso (or regular baked ham)
Vegetables
- 1 cup diced yellow or sweet onion
- 1/2 cup diced bell pepper
- 1/2 cup diced celery
- 4 garlic cloves, minced
- 4 bell peppers, halved and seeded
- 1 tablespoon chopped fresh parsley
Grains and Liquids
- 1 1/2 cups long-grain rice, uncooked
- 1/4 cup tomato paste
- 2 1/2 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, undrained
Herbs and Spices
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon hot sauce (plus additional to taste)
Instructions
- Brown the Chicken: Heat vegetable oil in a large Dutch oven over medium-high heat. Sprinkle chicken pieces with Cajun seasoning and add to the pot. Cook the chicken until browned on all sides, about 4 to 5 minutes. Remove the chicken and set it aside.
- Cook Sausage and Vegetables: In the same Dutch oven, add the sliced andouille sausage, diced onion, diced bell pepper, and diced celery. Cook until the sausage is browned and the vegetables have softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Toast the Rice: Stir in the uncooked rice and cook for 1 minute to lightly toast and coat the grains in the flavorful mixture.
- Add Liquids and Seasonings: Mix in the tomato paste, chicken broth, undrained diced tomatoes, bay leaf, dried oregano, dried thyme, and 1 teaspoon of hot sauce. Stir everything together thoroughly.
- Simmer the Jambalaya: Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it cook gently for 20 minutes. When there are 5 minutes remaining, stir the reserved browned chicken back into the pot to finish cooking.
- Prepare the Bell Peppers: While the jambalaya cooks, preheat your oven to 400°F (200°C). Cut each bell pepper in half lengthwise, removing seeds and membranes. Lightly grease a 9×13-inch baking dish and arrange the pepper halves cut side up. Place the dish in the oven and roast the peppers for 15 minutes to soften.
- Adjust Seasoning: After the jambalaya has finished cooking, taste and adjust the seasoning by adding salt, pepper, and additional hot sauce if you desire more heat.
- Stuff and Bake: Spoon the jambalaya mixture into the roasted bell pepper halves, filling them generously. Return the stuffed peppers to the oven and bake for an additional 15 to 18 minutes to meld the flavors and heat through.
- Garnish and Serve: Remove the stuffed peppers from the oven, sprinkle with chopped fresh parsley, and serve warm.
Notes
- You can substitute tasso with baked ham if unavailable.
- Adjust the amount of hot sauce to your heat preference.
- Long-grain rice is preferred for texture, but you can also use medium grain.
- Storing leftovers in an airtight container in the fridge will keep them good for up to 3 days.
- This dish can be made a day in advance; reheat gently in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun, Creole, Southern
