Stuffed peppers are a crowd-pleaser and in this recipe we will give you the basics on how to make a great jambalaya, or stuffed jambalaya. Jambalaya is one of those recipes that kids absolutely love, but grownups tend to fix it because it is a little on the heavy side for their tastes.
This stuffed pepper recipe is so easy to make and only requires four simple ingredients. With just your food processor, a little onion, garlic, and bell pepper (or two), you can have a tasty treat that is not only good for you but great for you and your family.
Stuffed peppers have been a staple of the South American diet for thousands of years and are starting to come back as a popular ingredient in many high-end culinary dishes. The jambalaya is a dish that originate from the original country of Brazil, but can be enjoyed in many other countries of South America, and even in the United States.
The term jambalaya is derived from the Brazilian call “jamba” which means small. It is a delicious dish that is full of flavor and has a lengthy history, but what exactly is the origin of this delicious food?
Jambalaya Stuffed Peppers is a mouthwatering dish of Cajun style, served with rice and black beans. Jambalaya, which originates from Palomar, is one of the most widely spread Cajun dishes throughout South Texas.
It is served with okra, black beans and either Guacamole or flour tortillas. Jambalaya is a spicy casserole dish that is very easy to make and it has been a favorite of many since it was first served at a Cajun/Portuguese restaurant. There are many versions of this popular traditional dish, but one of the best is the Cajun version, which is served at many homes during special occasions.
Jambalaya Stuffed PeppersCourse: DinnerCuisine: AmericanDifficulty: Easy
Chunky, delicious & easy Jambalaya recipe prepared with chicken, shrimp, andouille sausage, and brown rice, all baked inside tender bell peppers.
4 large bell peppers, any color, cut in half, lengthwise, seeds removed
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
salt and fresh ground pepper, to taste
1 teaspoon dried oregano
6 ounces andouille sausage, sliced into coins
1 yellow onion, diced
1/2 cup diced celery
1 small bell pepper, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 15-oz. can crushed tomatoes, undrained
1 cup low-sodium chicken broth
1 cup uncooked instant brown rice, (you can also use 2 cups cauliflower rice)
1 pound medium shrimp, peeled and deveined
2 teaspoons Old Bay seasoning
green onions, thinly sliced, for garnish
fresh chopped parsley, for garnish
- Preheat oven to 400F.
- Lightly grease a 9×13 baking dish with cooking spray.
- Place prepared peppers inside baking dish and bake for 15 minutes.
- In the meantime, prepare the Jambalaya.
- Heat 1 tablespoon olive oil in a dutch oven or large pot over medium heat.
- Season chicken with salt, pepper, and oregano; add to the pot and cook for 6 minutes, or until browned on all sides.
- Remove from pot with a slotted spoon and set aside.
- Add remaining olive oil to the pot and stir in the andouille sausage; cook for 2 minutes, just until lightly browned.
- Stir in onions, celery, and diced pepper; cook for 3 minutes.
- Add garlic and continue to cook for 1 more minute.
- Stir in tomato paste; stir until thoroughly incorporated.
- Add crushed tomatoes and scrape any browned bits off the bottom of the pan.
- Stir in chicken broth and brown rice.
- Add shrimp and old bay seasoning; give everything a good stir and let cook for 5 to 7 minutes, or until rice is tender and shrimp is cooked through.
- Remove from heat, and if there’s any liquid left, let stand for 4 minutes, or until liquid is absorbed. Taste for seasonings and adjust accordingly.
- Divide up the jambalaya mixture evenly among all the peppers.
- Return peppers to the oven for about 15 to 18 minutes, or until sizzling and lightly browned on top.
- Remove from oven, garnish with green onions and
Reference : diethood.