Jambalaya Stuffed Peppers Food

SLOW-COOKER JAMBALAYA-STUFFED PEPPERS

Steps:

• Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
• Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
• Sprinkle with parsley. Cut in half to serve.

NORTHERN STYLE JAMBALAYA STUFFED PEPPERS

Steps:

• 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.

JAMBALAYA STUFFED PEPPERS

Steps:

• Cut the tops of peppers and hollow them out.
• Dice the tops.
• Dice the sausage.
• Butterfly the chicken and cut into cubes.
• Salt and pepper the chicken. (1ts salt, 1ts black pepper).
• Preheat oven to 375 degrees.
• Heat oil over medium heat.
• Saute onions, celery, and peppers for 10 minutes.
• Add in stock, tomatoes, sausage, and salt. Bring to a boil.
• Stir in rice and chicken.
• Ladle rice mixture into peppers.
• Cover with foil and bake for 45-50 minutes.
• TIP thinly slice the bottom of peppers to help them stand up.