Jambalaya Stuffed Peppers

Recipe from Eating Well (2024) Reviewed by Registered Dietitian Abbie Gellman

With a flavorful Jambalaya-inspired filling, these stuffed peppers will quickly become a favorite in your dinner rotation. This recipe prioritizes lean protein and complex carbohydrates along with micronutrients and fiber, rounding out the perfect heart-healthy dish. What more could you ask for?!

Ingredients

• 6 large bell peppers in the color of your choice
• 1 ½ pounds boneless, skinless chicken thighs or breasts, trimmed and cut into 1-inch pieces
• 2 tablespoons low sodium Cajun seasoning
• 2 tablespoons olive oil
• 1 link andouille sausage (3-4 oz.), sliced
• ½ cup diced celery
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• 1 (14 ounce) can diced tomatoes
• ¼ cup tomato paste
• 1 cup low-sodium chicken broth
• 1 cup uncooked instant brown rice

Preparation

1. Preheat oven to 400 degrees F and line a large baking dish with parchment paper or foil.
2. Cut off the tops of peppers. Carefully remove the stems, ribs and seeds. Dice the pepper tops and set aside. Place the peppers in prepared baking dish and cook for 20 minutes. Let cool and discard any liquid from inside the peppers.
3. Season chicken on all sides with Cajun seasoning. Heat olive oil in a large skillet over medium heat and add chicken to the pan. Cook chicken until brown on all sides, approximately 4-6 minutes. Transfer to a bowl and set aside.
4. Add sausage to the same skillet and lightly brown, 1-2 minutes. Add celery, onion, and diced pepper tops and cook until translucent. Stir in tomatoes, tomato paste and broth, followed by rice and chicken thighs. Reduce heat to a simmer and cook until the chicken is cooked through and rice is softened, 5 to 10 minutes or until chicken reaches 165 degrees F internal temperature.
5. Divide the cooked chicken and rice mixture evenly between the 6 bell peppers, mounding it on top if necessary. Bake for 20 minutes or until heated through. Enjoy these peppers by themselves or pair with your favorite salad or additional vegetable side for even more

Nutrition facts (per serving):

Yield: 6 peppers

Serving Size: 1 pepper; Calories 346; Fat 12g; Cholesterol 104mg; Carbohydrate 30g; Fiber 69; Protein 31 g; Sodium 559mg