Minnesota Cooking: Stuffed Green Peppers With Jambalaya and Gumbo
I have to admit that these turned out pretty good. My son had brought over a box full of green peppers, and since my hubby works out of town and travels to his job, we decided to freeze some of them for future use. I baked all of them with the stuffing and froze them each in their own Ziploc bag, fully cooked, and ready to microwave later.
They are stuffed with a mixture of some ready-mix rice that I got from my grocery store. I mixed two flavors together: the Jambalaya mix and the gumbo mix. The gumbo version called for 6 cups of water, but I reduced my total water to 5 cups for the two boxes.
- Cut tops off green peppers. Slice a small amount off bottom so it sits flat for filling.
- One pan for frying sausage. 1 baking dish for baking peppers.
- Caramelize sausage and onions butter in a frying pan. Add 1 chopped chicken breast. Then, add two boxes of rice mix and 5 cups of water. Bring to boil and reduce heat to simmer. 25 minutes.
- Place peppers in a glass baking dish. 1/2 cup of water under peppers. Spray inside of pepper with Butter spray. Fill with rice mixture. Bake in the oven for 45 minutes.
- 1 box Jambalaya Rice Mix
- 1 box Gumbo Rice Mix
- 5 cups water
- 14 green peppers, cut off tops
- 6 hot dog sized sausage, sliced
- 1/2 cup onion, chopped
- 1 chicken breast, chopped
- 1 bag of 50 pre-cooked frozen shrimp, thaw and chop
- 1 spray spray butter, per pepper
- 1 tablespoon Worchestershire Sauce
Caramelize Your Sausage in ButterClick thumbnail to view full-size
I added a chopped, frozen chicken breast to the sausages after they finished caramelizing. I didn't add it before they caramelized, since I wanted the sausages to be slightly browned. Chicken adds quite a bit of moisture to the pan, so I waited.
As the chicken and the onion cooked, I covered my pan to let the steam merge the flavors. Once the chicken was no longer pink, I added my rice dishes. Stirred them around. Let the rice and dry seasoning mix with the moisture from the melted butter, chicken juice, and the natural juice from the cooked sausages.
Then, I added the 5 cups of water and a small amount of Worchestershire sauce. I then brought this mixture to a boil and reduce my heat to a medium-low, and simmered it, covered for 25 minutes.
At that point, I then stirred in my chopped shrimp and started scooping my rice into my prepared peppers.
Cut tops off peppers and remove a slight amount of pepper from bottoms; otherwise, your pepper will tip over.
Sometimes I have retained the pepper tops and use them as a cover to retain moisture inside the peppers as they bake.
I discarded the tops this time. I sprayed butter spray inside each pepper, just so that they'd immediately cook from the inside as the heat in the oven cooked the outsides.
Oven at 375
Glass dishes to hold the peppers, and a baking sheet to hold the pans. I like to place my baking sheets under them to avoid boil overs. [Just to prevent a mess on the bottom of my oven]
I added a small amount of water to the glass dishes under the peppers, just for the sake of not burning the bottoms. A little hydration. I baked mine uncovered for 45 minutes in a 375-degree oven. You can cover the peppers with aluminum foil as they bake, removing the foil for browning later, but I did not.
I did use my temperature probe to see what the temperature was inside the peppers. It was well over 165 when I checked it. A knife poked through the pepper easily.
© 2017 Char Milbrett