Split the Pot Recipe Contest Finalist: Jambalaya Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4-6 Bell Peppers any color1 link of andouille sausage-sliced3 -4 boneless chicken thighs4 cups of shrimp2 celery stalks chopped and sliced1 medium onion sliced and diced3 cups of okra3 tbs of creole seasoning1 tbs of red cayenne pepper1 tsp of salt1tsp of pepper1 stick of butter1 tbs of minced garlic1 box of prepared red beans1 tsp of thyme1 tsp of onion powder1 tsp of oregano2 tbs of paprika2 cups of chicken broth
1. In a crock-pot combine all ingredients except bell peppers. Set crock-pot to low and cook for 6 -8 hours.
2. After jambalaya has cooked, preheat oven to 350.
3. While the jambalaya is cooking, prepare your bell peppers by removing the top and core and leaving a bowl shape.
4 Fill the peppers with the jambalaya and bake for 15-20 minutes.
5. Remove from oven and enjoy!
Serving Size: 6 stuffed peppers
2. After jambalaya has cooked, preheat oven to 350.
3. While the jambalaya is cooking, prepare your bell peppers by removing the top and core and leaving a bowl shape.
4 Fill the peppers with the jambalaya and bake for 15-20 minutes.
5. Remove from oven and enjoy!
Serving Size: 6 stuffed peppers
Nutritional Info Amount Per Serving
- Calories: 310.2
- Total Fat: 17.2 g
- Cholesterol: 144.6 mg
- Sodium: 2,599.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.6 g
- Protein: 17.9 g
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