Minnesota Cooking: Stuffed Green Peppers With Jambalaya and Gumbo - Delishably - Food and Drink
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Minnesota Cooking: Stuffed Green Peppers With Jambalaya and Gumbo

Char Milbrett is a creative writer and artist from Minnesota. She enjoys sharing recipes, crafts, hobbies, and games from her home state.

minnesota-cooking-stuffed-green-peppers-with-jambalaya

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.

minnesota-cooking-stuffed-green-peppers-with-jambalaya

Cook Time

Prep timeCook timeReady inYields

1 hour

1 hour

2 hours

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 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.
  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 the oven for 45 minutes.

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 of 50 pre-cooked frozen shrimp, thaw and chop
  • 1 spray spray butter, per pepper
  • 1 tablespoon Worchestershire Sauce

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 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.

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.

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

Comments

Char Milbrett (author) from Minnesota on March 30, 2017:

Thanks for your comment, Larry Rankin

Larry Rankin from Oklahoma on March 30, 2017:

Looks delish.

Char Milbrett (author) from Minnesota on March 25, 2017:

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 from Hyderabad, India on March 24, 2017:

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.

Char Milbrett (author) from Minnesota on March 24, 2017:

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....

Char Milbrett (author) from Minnesota on March 24, 2017:

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

Dora Weithers from The Caribbean on March 24, 2017:

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

Char Milbrett (author) from Minnesota on March 24, 2017:

Latoya, thanks for your comment.

Char Milbrett (author) from Minnesota on March 24, 2017:

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 from Hyderabad, India on March 24, 2017:

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.

Latoya Webster on March 24, 2017:

looks yummy!! wish i could cook lol

Char Milbrett (author) from Minnesota on March 24, 2017:

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

peachy from Home Sweet Home on March 24, 2017:

Great recipe.

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

Anyway, thumbs up

borge_009 from Philippines on March 24, 2017:

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