In this healthy stuffed peppers recipe, a delicious jambalaya filling of chicken and Cajun spices gets baked inside of bell peppers. Traditional jambalaya is made with green bell peppers, but you can use green, yellow, or orange peppers (or a mix) for this dish. Look for bell peppers with even bottoms, so that they stand upright on their own.

Abbie Gellman, M.S., RD, CDN
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil.

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  • Cut tops off peppers and carefully remove the core and seeds, taking care not to split the skin. Dice the pepper tops and set aside. Place the peppers on the prepared baking sheet; bake for 20 minutes. Remove from oven and let cool. Discard any accumulated liquid in the bottom of the peppers.

  • Meanwhile, season chicken on all sides with 1 Tbsp. Cajun seasoning. Heat 1 Tbsp. oil in a large skillet over medium heat. Add half of the chicken and cook, turning to brown all sides, 4 to 6 minutes. Transfer the chicken to a medium bowl with a slotted spoon. Repeat with the remaining 1 Tbsp. olive oil and the remaining chicken.

  • Add sausage to the now-empty skillet and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Add celery, onion, and the reserved diced pepper; cook, stirring often, until the onions are translucent, 3 to 5 minutes. Add garlic, the remaining 1 Tbsp. Cajun seasoning, and salt; cook, stirring, for 30 seconds. Add tomatoes and tomato paste; stir to combine, scraping any brown bits off the bottom of the pan. Add broth, rice, and the chicken with any accumulated juices; stir to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the chicken has cooked through and the rice has softened, 5 to 10 minutes. Remove from heat and stir. Let stand, covered, until all liquid is absorbed, about 10 minutes.

  • Divide the chicken mixture among the peppers, spooning about 1 1/4 cups into each one and mounding it on top, if necessary. Bake until heated through, about 20 minutes.

Tips

Tip: We prefer homemade Cajun seasoning, because it has more flavor and fewer preservatives than the store-bought versions. For salt-free Cajun seasoning, mix 1 Tbsp. paprika, 1 tsp. each onion powder and garlic powder, 1/2 tsp. each dried oregano and thyme, and 1/4 tsp. each cayenne and ground pepper. You will have slightly more than you need for this recipe; use it to season eggs, chicken, fish, or vegetables. (Want to have extra on hand? Multiply these amounts by four.) Store in a covered jar for up to 6 months.

Nutrition Facts

346.1 calories; protein 31.3g 63% DV; carbohydrates 30.4g 10% DV; exchange other carbs 2; dietary fiber 6g 24% DV; sugars 7.8g; fat 11.6g 18% DV; saturated fat 2.4g 12% DV; cholesterol 104.4mg 35% DV; vitamin a iu 1629IU 33% DV; vitamin c 144.2mg 240% DV; folate 24.9mcg 6% DV; calcium 60.1mg 6% DV; iron 2.8mg 15% DV; magnesium 47.4mg 17% DV; potassium 670.3mg 19% DV; sodium 559.3mg 22% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
05/11/2019
I did not make any changes. This is an incredibly delicious meal. I had leftover filling but it was excellent in a casserole leftover. I have made this recipe 3 times and always gets rave reviews Read More