Jack-O’-Lantern Jambalaya Stuffed Peppers
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 488
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 34
- Sodium
- 855
- Total: 2 hr 10 min
- Active: 45 min
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.