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Entrees

Jambalaya-Stuffed Peppers
Ingredients
This lighter twist on the Cajun classic uses affordable ground chicken and whole bell peppers for stuffing. Microwave-ready brown rice saves time.
6 large bell peppers (around 2 lbs. total)
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
3/4 lb. ground chicken
2 cloves garlic, minced
2 tsp. sodium-free Cajun or Creole seasoning
1 jalapeno, seeded and finely chopped (optional)
1 Tbsp. tomato paste
1 (14.5-oz.) can no-salt-added diced tomatoes
2 (8.8-oz.) packages Nature's Promise Microwave in the Bag Brown Rice
1/4 cup chopped green onions
Hot sauce, to serve (optional)
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Jambalaya-Stuffed Peppers

Jambalaya-Stuffed Peppers

Jambalaya-Stuffed Peppers
Three Stars Guiding Stars
  • Servings:Makes 6
  • Prep Time:10 minutes
  • Cook Time:60 minutes
directions
Preheat oven to 350 degrees F. Slice tops off peppers (reserving tops) and remove the inner ribs. If needed, cut a thin slice off pepper bottoms so peppers sit flat. Add peppers to a 3-qt. baking dish. Set aside.
In a 12" skillet over medium-high, heat oil. Add onion, celery and ground chicken and cook 5 to 7 minutes, using the back of a wooden spoon to break chicken into bite-size chunks. Season with salt and pepper.
To skillet, add garlic, Cajun seasoning and jalapeno, if using. Cook until softened, 3 to 5 minutes. Add tomato paste. Cook 1 minute, until tomato paste has darkened in color.
Add diced tomatoes and 1/2 cup water. With a wooden spoon, scrape up any browned bits from bottom of skillet. Stir to combine and bring mixture to a boil. Cook until mixture has reduced slightly, 5 to 7 minutes. Add brown rice bag and stir to combine, breaking up rice. Remove skillet from heat.
Divide rice and chicken mixture evenly among peppers. Place pepper tops over filling. Add enough water to baking dish to fill a quarter of the way up peppers. Cover dish with foil. Bake until tender, 35 to 45 minutes. Garnish with green onions and serve with hot sauce, if desired.
Source: Hannaford fresh Magazine, January February 2025
 
 
 
 
 
 
 
 
 
 
 
 
 
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