Minnesota Cooking: Stuffed Green Peppers With Jambalaya and Gumbo

Updated on March 29, 2017

Zatairans Jambalaya

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.

Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: one green pepper for each person, freeze excess

Instructions

  1. Cut tops off green peppers. Slice a small amount off bottom so it sits flat for filling.
  2. One pan for frying sausage. 1 baking dish for baking peppers.
  3. Caramelize sausage and onions butter in 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.
  4. 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 oven for 45 minutes.
Cast your vote for stuffed peppers

Ingredients

  • 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 - 50 pre cooked frozen shrimp, thaw and chop
  • 1 spray spray butter, per pepper
  • 1 tablespoon Worchestershire Sauce
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Caramelize Your Sausage in Butter

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Chicken

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 form 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.

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Pepper Prep

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.

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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.

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Thermometer to check internal temperature if you feel you need to. 165.
Thermometer to check internal temperature if you feel you need to. 165.
Thermometer to check internal temperature if you feel you need to. 165.

Questions & Answers

    Comments

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      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        16 months ago from Minnesota

        Thanks for your comment, Larry Rankin

      • Larry Rankin profile image

        Larry Rankin 

        16 months ago from Oklahoma

        Looks delish.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        17 months ago from Minnesota

        Venkatachari M. Yes. You can put any flavor rice you choose into your pepper. You can even use the colored bells instead of green.

      • Venkatachari M profile image

        Venkatachari M 

        17 months ago from Hyderabad, India

        Thank you, Char Milbrett, for clearing my doubt. We also have some rice mixes here. But, I prefer cooking my own rice and add it with other spices to fill into those peppers. I like cooking and experimenting myself with those dishes.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        17 months ago from Minnesota

        Dora......[you know,] tomato free in comparison to the rest of the recipes that I looked up that had tomatoes in them and tomatoes on them....

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        17 months ago from Minnesota

        Dora, this recipe is tomato free. Thanks for your comment.

      • MsDora profile image

        Dora Weithers 

        17 months ago from The Caribbean

        I've had stuffed peppers before but your recipe has some added meat ingredients. Thanks for sharing.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        17 months ago from Minnesota

        Latoya, thanks for your comment.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        17 months ago from Minnesota

        Venkatachari M: At our grocery store, there are dry rice mixes. The rice is a parboiled rice. It comes to me in a box with seasonings. I had to re-hydrate it with water. I think the rice dishes are available on Amazon. com.

      • Venkatachari M profile image

        Venkatachari M 

        17 months ago from Hyderabad, India

        It seems very much awesome if not for the meat or chicken. Because I am a vegetarian.

        But, I got one doubt as to the rice mix. Is it a cooked and packed rice or it is a powder intended for using with rice.

        I may try it in my own vegetarian style.

      • Webster Tells All profile image

        Latoya Webster 

        17 months ago

        looks yummy!! wish i could cook lol

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        17 months ago from Minnesota

        oh, peachy, did i neglect to mention the wax worms in this recipe??? LOL.....

      • peachpurple profile image

        peachy 

        17 months ago from Home Sweet Home

        Great recipe.

        Initially I thought those rice mix were worms,......

        Anyway, thumbs up

      • borge_009 profile image

        borge_009 

        17 months ago from Philippines

        I'm drooling right now. Thanks for sharing your recipe. I might try this soon.

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