Jambalaya Stuffed Bell Peppers have so much cajun/creole flavor. Colorful bell peppers are filled with a sausage, chicken, and ham jambalaya for a super tasty dinner.
Course Dinner, Main Dish
Cuisine Southern
Keyword Andouille sausage, cajun, creole
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Servings 8
Ingredients
2tablespoonsvegetable oil
1poundboneless, skinless chicken thighs,cut into 1-inch pieces
Heat oil in a large Dutch oven over medium-high heat.Sprinkle chicken with cajun seasoning and add to Dutch oven. Cook until bowned, 4 to 5 minutes.Remove chicken and set aside.
Add sausage, ham, onion, bell pepper, and celery. Cook until sausage is browned and veggies are softened, about 5 minutes.Add garlic and cook 1 minute.
Stir in rice and cook one minute.
Stir in tomato paste, chicken broth, diced tomatoes, bay leaf, oregano, thyme, and hot sauce.
Bring to a boil, reduce heat to medium-low. Cover and cook for 20 minutes, stirring in the chicken when there is 5 minutes left.
Meanwhile, preheat oven to 400 degrees. Cut each bell pepper in half. Discard seeds and membranes.Lightly grease a 9x13-inch baking dish and place peppers in baking dish cut side up. Place in 400 degree oven for 15 minutes.
When jambalaya is cooked, check for seasoning and add salt and pepper to taste.To make it spicier, add another teaspoon or two of hot sauce.
Spoon jambalaya mixture into peppers. Bake for 15 to 18 minutes.Sprinkle with parsley and serve.
Notes
There will be enough jambalaya to fill 5 to 6 peppers if you want to make that many.