Jambalaya-Stuffed Bell Peppers

Jambalaya-Stuffed Bell Peppers

A delicious jambalaya filling of chicken, ham, and andouille sausage flavors tasty bell peppers to create a healthy and satisfying dish. 

Jambalaya-Stuffed Bell Peppers
Serves: 6 to 8
 
Ingredients
  • 3 tablespoons vegetable oil, divided
  • ¾ pound boneless skinless chicken thighs, cut into 1-inch pieces
  • ¾ pound tasso ham, chopped
  • ¾ pound andouille sausage, chopped
  • 1 cup chopped red onion
  • ¾ cup chopped green bell pepper
  • ½ cup chopped celery
  • 5 cloves garlic, minced
  • 1½ cups long-grain rice
  • 2½ cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 dried bay leaf
  • 8 medium assorted bell peppers
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and ground black pepper, to taste
  • ½ cup water
Instructions
  1. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add chicken; cook, stirring occasionally, until browned, 4 to 5 minutes. Remove chicken using a slotted spoon, and place in a large bowl.
  2. Add ham and sausage to pot; cook over medium-high heat, stirring occasionally, until lightly browned, 5 to 8 minutes. Remove ham mixture using a slotted spoon, and transfer to bowl with chicken, reserving drippings in pot.
  3. Reduce heat to medium. Add onion, chopped bell pepper, celery, and garlic to pot; cook, stirring frequently, until vegetables are softened, 4 to 5 minutes. Add rice; cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Stir in broth, tomatoes, and bay leaf. Return chicken mixture to pot; bring to a boil. Reduce heat to medium-low; cover and cook until rice is tender, 20 to 28 minutes, scraping browned bits from bottom of pot with a wooden spoon near end of cooking time.
  4. Preheat oven to 350°.
  5. Cut top ½ inch off stem end of each bell pepper. Reserve tops; discard seeds and membranes. Place peppers in a 3-quart baking dish.
  6. Discard bay leaf from rice mixture; add thyme. Season with salt and black pepper. Spoon rice mixture into bell peppers, mounding high. Drizzle with remaining 1 tablespoon oil; cover with reserved tops. Pour ½ cup water in bottom of dish. Cover with foil.
  7. Bake for 25 minutes. Uncover and bake until bell peppers are tender and filling is heated through, 20 to 25 minutes more. Let stand for 5 minutes before serving.
Notes
If rice is more al dente than desired, add ¼ to ½ cup more broth or water at a time to pot; cover and cook over medium-low heat for about 5 minutes.