Jambalaya Pepper Bake

Jambalaya Pepper Bake - 2 Guiding Stars

Active Time

30 min.

Total Time

1.5 hours

Servings

6 (510 g)

When it’s cold outside, you’ll be glad for an extra bit of spice in your meals. Stuffed with brown rice, lean meats, tomatoes, and a host of daring spices, these peppers are a great way to celebrate Mardi Gras, or any wintry Tuesday.

Ingredients

3 Tbsp. olive oil, divided
8 oz. boneless, skinless chicken breast, cubed
10 oz. spicy chicken sausage, cases removed
1 jalapeño, minced
1 small onion, minced
2 cloves garlic, minced
2 tsp. salt-free Cajun seasoning
1 Tbsp. tomato paste
1 (14 oz.) can no-salt-added diced tomatoes
3 cups low-sodium chicken broth
1½ cups brown rice
6 large bell peppers, cleaned and tops removed
1½ tsp. hot sauce

Directions

Heat a third of the olive oil in a large stockpot. Add chicken and sausage to pan and cook until lightly browned, breaking sausage into bite-sized chunks as it cooks (5-6 minutes).
Add jalapeño, onion, and garlic. Cook until just soft (6-8 minutes).
Add Cajun seasoning, tomato paste, canned tomatoes, and chicken broth. Bring to a boil and add rice. Cover pot and simmer on low until rice is tender, adding extra water if necessary to keep the pan from going dry (40 minutes).
Preheat oven to 350ºF.
Stuff peppers with cooked rice mixture, drizzle with hot sauce and remaining olive oil. Place in oven and bake until peppers are tender when pierced with a fork (25-30 minutes).

Nutritional analysis per serving: Calories 425; Total Fat 13.5g (18% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 62mg (20% DV); Sodium 400mg (17% DV); Total Carbohydrate 53g (19% DV); Dietary Fiber 6.5g (21% DV); Total Sugars 11g; Includes 1g Added Sugars (2% DV); Protein 23g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 20% DV; Vitamin C 240% DV; Manganese 90% DV; Niacin 60% DV.