Jambalaya Stuffed Peppers
I’ve been craving stuffed peppers ever since the other week when Kat made some. The only thing is, on this night I didn’t have the right ingredients for her recipe and I was too tired to go grocery shopping after work.
What to do, what to do…I began to dig through the pantry trying to figure out what else could work to stuff inside the peppers. As soon as I saw this box of jambalaya mix, I knew I was set!
All I added to this mix was 1 pound of lean ground turkey that I had in the freezer and 2 1/2 cups water. The box says you can also add 2 Tbsp of vegetable oil, but I left it out and didn’t miss it one bit. After simmering for about 20 minutes this is what you get.
Next, cut the tops off of the peppers and remove the seeds.
Don’t waste the tops of the peppers though, I cut mine up and added it to the pan with the jambalaya towards the end of the simmering process. If you like your peppers softer, add them to the pan before you start simmering.
When the jambalaya is done, stuff the the peppers and bake at 375 degrees F for about 20 minutes. All I had on hand were two peppers so we had lots of leftover jambalaya to pack for both of our lunches the next day. However, with this recipe you would be able to easily stuff 4 or 5 peppers.