Slow Cooker Jambalaya Stuffed Peppers Food

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW COOKER JAMBALAYA

Steps:

• Add all the ingredients except the shrimp into the slow cooker and stir.
• Cook on low for 7-8 hours (high for 3-4 hours). Add the rice in 1 hour before finished.
• Add the shrimp in the last 15 minutes add in the shrimp.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

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.

SLOW COOKER JAMBALAYA

Steps:

• Add the shrimp and cook on high: Leave the shells on the shrimp, but use kitchen shears to cut up the backs; this will make them easier to peel later. Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
• Cook the rice: While the shrimp cooks, cook the rice either according to the package directions or following this boiled rice method . When done, set the rice aside, covered, until ready to serve. (This makes about 4 cups of cooked rice.)

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

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.

FORGOTTEN JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.