These easy stuffed jambalaya peppers are busting with flavors no one can resist!
Author:Mom's Recipe Collection
Prep Time:20-25 minutes
Cook Time:25 minutes
Total Time:45-50 minutes
1 lb. of Boneless Skinless Chicken Breast (diced)
1/2 a package of Smoked Sausage (diced)
2 bags of Jambalaya Microwaveable Rice
2 Green Peppers
2 Red Peppers
1 tsp Seasoned Salt
1 tsp ground black pepper
1/2 tsp Dried Basil
1 tsp Garlic Powder
1 tsp Onion Powder
2 Tablespoons of Vegetable Oil
Shredded Pepper Jack Cheese
1 Tablespoon of Hot Sauce (optional)
Preheat the oven to 350°.
Cut off the top of all of your peppers and clean out the insides.
Dice up the eatable part of the tops of each pepper.
Rinse, and set aside in a greased baking pan.
In a large skillet, add vegetable oil, chicken, and sausage.
Fry in a skillet until slightly brown.
Add in your red and green diced peppers, salt, pepper, onion powder, garlic powder, seasoned salt, basil, and hot sauce. Continue browning meat and sauteing peppers, until both are done. Remove from heat.
Microwave rice according to package instructions.
Add cooked rice into your skillet.
Mix all ingredients well.
Stuff each pepper with mixture.
Bake for 20 minutes.
Add shredded Pepper Jack Cheese to the top of each pepper, and bake an additional 5 minutes.