Jambalaya-Stuffed Peppers
Apr 11, 2026 11:25 AM
These jambalaya-stuffed peppers take the bold, smoky flavors of the Louisiana classic and transform it an easy weeknight dinner. Instead of simmering everything in a pot on the stove, it's all tucked into sweet bell peppers and baked until tender. A savory mix of chicken thighs, andouille sausage, vegetables, and seasoned rice creates plenty of depth, while melty pepper jack cheese adds just the right amount of heat and richness. Serve them with a simple green salad or a crisp broccoli slaw for a satisfying, flavorful meal.
Ingredients:
- 6 bell peppers
- 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 1 Tbsp. Creole seasoning
- 2 Tbsp. olive oil
- 6 oz. andouille sausage, quartered lengthwise and sliced
- 1 celery stalk, chopped
- 1 jalapeño, seeded and chopped
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, finely chopped
- 1/2 cup chicken broth
- 2 roma tomatoes, chopped
- 2 cups cooked white rice
- 1½ cups shredded pepper jack cheese (about 6 ounces)
- 3 green onions, thinly sliced
Prep Time:
35 minutes
Total Time:
100 minutes
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