Northern “Jambalaya” Stuffed Mini Peppers
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This is my mini version of a fantastic main dish. A northern style Jamabalaya stuffed into mini tri- color peppers. Creamy and zesty these make a satisfying appetizer or snack.
- Prep time
- 25 mins
- Cook time
- 50 mins
- Yield
- 16-20 (two pepper halves per person)
Ingredients
- 6 oz andouille sausage, diced.
- 2 (4.3 oz) boxes long grain and wild rice mix
- 2 lb miniature tri color (red, orange and yellow) sweet bell peppers
- 6 oz pre-cooked grilled chicken breast, diced
- 6 oz frozen small shrimp, thawed
- 1/3 cup chopped green onions
- 1 tsp dried thyme
- ½ tsp crushed garlic from a jar
- 1¼ cup herb and garlic spaghetti sauce
- 6 oz Garden Vegetable Cream cheese, softened
Instructions
- Pre-heat oven to 400° F.
- In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
- Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
- Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
- Stuff mini peppers with rice mixture and place on a foil lined baking sheet. Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.
