4bell peppers, sliced in half lengthwise, seeds removed - any color
6tablespoonsavocado oil - can also use olive oil
1green bell pepper - diced
1/2yellow onion - diced
1/2cupDandy® celery; diced - about two stalks
12ouncesAndouille sausage - sliced into coins
4ounceschicken thighs cubed - can also use breast
14ouncecan diced tomatoes
8ouncesshrimp, peeled and deveined with tails removed
2cobs Dandy® Sweet Corn - cut from the cob
2tablespoonsgrated Parmesan, for topping - optional
Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with aprrox 1 tablespoon avocado oil and sprinkle with the salt and pepper. Place the peppers on a baking sheet and roast for 15 minutes.
While the peppers are roasting, make the jambalaya filling. Heat a large skillet (I used a 12-inch skillet) over medium heat and add 1 tablespoon avocado oil. Add in the bell pepper, onion, and celery. Saute until fragrant, 3-5 minutes.
Add in the Cajun spices along with the chicken and sausage. Stir to combine. Cook for 6-8 minutes until the chicken is browned and cooked through. Add in the tomatoes and shrimp. Cook 2-3 minutes until the shrimp is cooked through then add in corn. Cook another 4-6 minutes until corn is hot. Stir to combine and remove from heat.
Remove the peppers from the oven. Fill the pepper halves with the jambalaya mixture. Bake another 10-12 minutes. Remove from heat and garnish with Parmesan, if using.
nutrition info is for 1/2 of a stuffed bell pepper