Jambalaya-Stuffed Peppers Recipe Brings Louisiana Flavors Home

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This recipe for jambalaya-stuffed peppers takes the bold, smoky flavors of the Louisiana classic and transforms it into an easy weeknight dinner. Instead of simmering everything in a pot on the stove, the savory mix of chicken, andouille sausage, vegetables, and seasoned rice is tucked into sweet bell peppers and baked until tender, just like classic stuffed peppers.

Why it matters

Jambalaya is a beloved New Orleans dish, and this recipe puts a unique spin on it by stuffing the flavors into bell peppers. It's a cozy, cheesy way to enjoy the Cajun flavors at home, whether for a Mardi Gras celebration or a regular weeknight meal.

The details

The filling is made by sautéing chicken, andouille sausage, celery, jalapeño, onion, and garlic, then mixing in cooked rice, broth, tomatoes, and pepper jack cheese. The mixture is spooned into bell pepper halves, topped with more cheese, and baked until the peppers are tender and the cheese is melted. No need to pre-cook the peppers, as the baking process softens them gradually.

• The recipe takes about 1 hour and 15 minutes total, including 45 minutes of baking time.

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What’s next

Serve the jambalaya-stuffed peppers with a simple green salad or broccoli slaw for a satisfying, flavorful meal. They would also make a great addition to a Mardi Gras party menu.