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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 10 2020

Jambalaya Stuffed Peppers


image from diethood.com

    4 large bell peppers, any color, cut in half, lengthwise, seeds removed
    2 tablespoons olive oil, divided
    1 pound boneless skinless chicken breasts, cut into 1-inch pieces
    salt and fresh ground pepper, to taste
    1 teaspoon dried oregano
    6 ounces andouille sausage, sliced into coins
    1 yellow onion, diced
    1/2 cup diced celery
    1 small bell pepper, diced
    3 cloves garlic, minced
    2 tablespoons tomato paste
    1 15-oz. can crushed tomatoes, undrained
    1 cup low-sodium chicken broth
    1 cup uncooked instant brown rice, (you can also use 2 cups cauliflower rice)
    1 pound medium shrimp, peeled and deveined
    2 teaspoons Old Bay seasoning
    green onions, thinly sliced, for garnish
    fresh chopped parsley, for garnish

Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray.
    
Place prepared peppers inside baking dish and bake for 15 minutes.

In the meantime, prepare the Jambalaya.

Heat 1 tablespoon olive oil in a dutch oven or large pot over medium heat.
    
Season chicken with salt, pepper, and oregano; add to the pot and cook for 6 minutes, or until browned on all sides.
    
Remove from pot with a slotted spoon and set aside.
    
Add remaining olive oil to the pot and stir in the andouille sausage; cook for 2 minutes, just until lightly browned.
    
Stir in onions, celery, and diced pepper; cook for 3 minutes.
    
Add garlic and continue to cook for 1 more minute.
    
Stir in tomato paste; stir until thoroughly incorporated.
    
Add crushed tomatoes and scrape any browned bits off the bottom of the pan.
    
Stir in chicken broth and brown rice.
    
Add shrimp and old bay seasoning; give everything a good stir and let cook for 5 to 7 minutes, or until rice is tender and shrimp is cooked through.

Remove from heat, and if there's any liquid left, let stand for 4 minutes, or until liquid is absorbed. Taste for seasonings and adjust accordingly.
    
Divide up the jambalaya mixture evenly among all the peppers.
    
Return peppers to the oven for about 15 to 18 minutes, or until sizzling and lightly browned on top.
    
Remove from oven, garnish with green onions and parsley; serve.