Northern Style Jambalaya Stuffed Peppers Recipe

Name: Northern Style Jambalaya Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pre-heat oven to 400u00b0 F.
2
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.
3
Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
4
Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
5
Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
6
Bake at 400u00b0 F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Northern Style Jambalaya Stuffed Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northern Style Jambalaya Stuffed Peppers

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