Northern “Jambalaya” Stuffed Peppers


These creamy and slightly spicy stuffed miniature peppers are the perfect appetizer for any occasion! All the flavors of Jambalaya in a tiny package. Colorful and pretty as well as delicious, these are the perfect addition to any pot luck, buffet or even a cocktail party!

6 oz andouille sausage, diced.
2 (4.3 oz) boxes long grain and wild rice mix
2 lb miniature tri color (red, orange and yellow) sweet bell peppers
6 oz pre-cooked grilled chicken breast, diced
6 oz frozen small shrimp, thawed
1/3 cup chopped green onions
1 tsp dried thyme
½ tsp crushed garlic from a jar
1 1/4 cup herb and garlic spaghetti sauce
¼ cup chopped roasted red pepper, from a jar
6 oz Garden Vegetable Cream cheese, softened
Salt and pepper
Pre-heat oven to 400° F. 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. Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes. Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper. Stuff mini peppers with rice mixture and place on a foil lined baking sheet. Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.


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