Name: Jack-O’-Lantern Jambalaya Stuffed Peppers
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 6 servings
Ingredients: 1/4 cup vegetable oil; 1/2 pound andouille sausage, sliced into half-moons; 1/2 large white onion, diced; 1/2 cup diced green bell pepper plus 3 large green bell peppers; 1/2 cup diced celery; 1 1/2 tablespoons Cajun seasoning; 1 tablespoon kosher salt; 2 tablespoons unsalted butter; 1 1/2 cups medium-grain white rice; 2 bay leaves; 1 1/2 cups chicken stock; 1/2 cup chopped green onions; 3 large orange bell peppers

Directions

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the sausage and cook until it begins to brown, about 4 minutes. Add the onion, diced green bell pepper, celery, Cajun seasoning and salt. Cook until the vegetables are tender, stirring in the remaining 2 tablespoons oil if needed, 8 to 10 minutes. Add the butter and rice and cook until the rice grains are coated, about 1 minute. Add the bay leaves, stock and 1 1/2 cups water to the pan; bring to a boil. Cover, reduce the heat and simmer until the liquid is absorbed and the rice is fluffy, 25 to 30 minutes. Fold in the green onions.
Preheat the oven to 350 degrees F.
Remove the tops from the whole green and orange bell peppers and reserve; scoop out the ribs and seeds. Trim the bottoms of the peppers so that they stand upright. Carefully carve Jack-O’-Lantern faces into one side of each pepper. Stuff the rice mixture into the peppers and arrange in a large baking dish. Replace the tops. Add about 1/2 cup water to bottom of the baking dish. Cover with foil and bake until the peppers are crisp-tender and heated throughout, about 45 minutes.

Jack-O’-Lantern Jambalaya Stuffed Peppers

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