Jambalaya Stuffed Peppers
Prep Time
Cook Time
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Stuffed peppers filled to the brim with shrimp, andouille sausage and bold Cajun flavor! Easy enough for a quick, balanced and totally delicious weeknight meal!
Ingredients
- 4 large bell peppers (assorted colors)
- ¾ lb. uncooked wild caught shrimp, peeled and deveined
- 12 oz. andouille sausage (smoked turkey sausage will also work well here)
- ½ cup diced red onion
- 3 large cloves garlic, minced
- 2 tbsp freshly chopped rosemary
- 1 tbsp cajun seasoning (we love Slap Ya Mama - Hot), or to taste
- Salt and pepper, to taste
- 1 cup fresh spinach
- ⅔ cup long grain white rice
- 1½ cups chicken stock
- ⅔ cup crushed tomatoes
Instructions
- Preheat the oven to 325* F and butter an 8x8" baking dish. Set aside.
- Chop the tops off the peppers and cut out the seeds and membranes inside. Discard the stems, seeds and membranes, but chop and reserve the pepper tops to include in the filling.
- Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Saute the onion until just softened, then stir in the garlic, rosemary, cajun seasoning, salt and pepper, cooking until the garlic is just fragrant. Add in the shrimp and sausage, and cook until the shrimp is pink and just cooked through, about 5 minutes or so.
- Add the rice and spinach to the skillet and stir, cooking for just a minute to start wilting the spinach and mix everything well. Then stir in the chicken stock and crushed tomatoes. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked and the mixture has thickened.
- Place the prepared peppers into the greased baking dish and spoon filling into each one up to the top. Bake the peppers in the oven for 15-20 minutes until heated through and just fork tender. Serve hot.
Notes
Recipe adapted from All Recipes
Recipe by PurposeFull Life at http://www.lifepurposefull.com/jambalaya-stuffed-peppers/