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Jambalaya-Stuffed Peppers

Jambalaya-Stuffed Peppers

Spicy and comforting, smokey and filling, these jambalaya-stuffed bell peppers are packed with so much flavor, and come together for one easy weeknight meal.
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Course: Main Course
Cuisine: American
Keyword: Cajun stuffed peppers, jambalaya stuffed bell peppers, jambalaya stuffed peppers
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 277kcal


  • 4 bell peppers, sliced in half lengthwise, seeds removed - any color
  • 6 tablespoons avocado oil - can also use olive oil
  • 1 green bell pepper - diced
  • 1/2 yellow onion - diced
  • 1/2 cup Dandy® celery; diced - about two stalks
  • 3 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces Andouille sausage - sliced into coins
  • 4 ounces chicken thighs cubed - can also use breast
  • 14 ounce can diced tomatoes
  • 8 ounces shrimp, peeled and deveined with tails removed
  • 2 cobs Dandy® Sweet Corn - cut from the cob
  • 2 tablespoons grated 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


Serving: 1g | Calories: 277kcal | Carbohydrates: 13g | Protein: 16g | Fat: 18g | Fiber: 3g | Sugar: 7g
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