Jambalaya Stuffed Bell Peppers
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Spicy Southern Kitchen · by Christin Mahrlig★ 4.5 (2)

Jambalaya Stuffed Bell Peppers

NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 46%
CARBS 38G34% OF CAL
3G FIBER29G OTHER7G TOTAL SUGAR
FAT 23G45% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with a spiced jambalaya of sausage, chicken, and ham with rice and tomatoes. Hearty, flavorful, and deeply seasoned with Cajun spices.

maincajuncasseroleshellfishporkchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 1/2 cup diced tasso ham, (or regular baked ham)
  • 1 cup diced yellow or sweet onion
  • 1/2 cup diced bell pepper
  • 1/2 cup diced celery
  • 4 garlic cloves, (minced)
  • 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)
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon hot sauce
  • 4 bell peppers
  • 1 tablespoon chopped fresh parsley
PREP
15M
SODIUM
1023MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.