Jambalaya Stuffed Peppers

38

This recipe is very filling. It has a lot of ingredients but hey, it's jambalaya! It makes for a large amount and can of course be eaten with or without the pepper. And if you like spice, you can always "kick it up a notch."

8
3 tbsp. olive oil, divided use
1 Boneless-Skinless Chicken Breasts, cut into 1 inch cubes; about 8 ounces
kosher salt
Black Pepper
1 Jalapeno, Minced (about 2 tablespoons))
1 Onion (small, finely chopped (about 3/4 cup))
2 Garlic cloves (medium, minced (about 2 teaspoons))
2 tsp. Cajun seasoning
1 Sprig fresh thyme
1 Bay Leaf
1 tbsp. tomato paste
14 oz. muir glen diced tomatoes
1/2 lb. Andouille sausage (diced)
3 cups store bought low sodium chicken broth (or homemade)
11/2 cups long-grain rice
1/2 lb. shrimp (large, raw, shelled, deveined and roughly chopped)
4+ red bell peppers (tops cut off and seeds and ribs removed)
11/2 tsp. tabasco sauce
1 tbsp. flat leaf parsley (minced)
1 lemon (cut into wedges)
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat until shimmering. Season chicken with salt and pepper and add to pan. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add jalapeno, onion, and garlic and cook, stirring constantly, until starting to soften, about 2 minutes. Add Cajun seasoning, thyme, bay leaf, tomato paste, canned tomatoes, andouille, and chicken broth. Bring to a boil and add rice. Cover pot and simmer on stovetop for 15 minutes. Add shrimp, cover and continue to cook until rice in tender, most of the liquid has been absorbed and the shrimp is no longer translucent, about 6 minutes. Discard bay leaves and thyme. Stuff bell peppers with rice mixture, drizzle with Tabasco and remaining 2 tablespoons of olive oil. Place in oven and bake until peppers are tender when pierced with a fork, about 35 minutes. Remove from oven, sprinkle with parsley and serve with lemons and additional Tabasco and Cajun seasoning.
Nutritions

Calories
596

Sodium
1023mg
42% DV

Fat
46g
71% DV

Protein
9g
19% DV

Carbs
16g
5% DV

Fiber
4g
16% DV

This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that's especially perfect for Thanksgiving and Christmas. You'll love the balance between the crunchy, flavorful nuts and the gooey, buttery filling. Best of all, this homemade pie comes together in just 10 minutes!

1 unbaked 9 inch pie crust
2 eggs ( slightly beaten )
1 c light corn syrup
1/2 c light brown sugar
1 T all purpose flour
3 T salted butter ( melted and slightly cooled )
1 t vanilla extract
1/4 t salt
1 c coarsely chopped pecans ( plus extra pecan halves for top )
8
  1. Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10...
    See the full directions on my site
Nutritions

Calories
587

Sodium
187mg
7% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
97g
33% DV

Fiber
4g
16% DV
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