This vegetarian jambalaya can be made in a flash with Zatarain's Jambalaya Mix, and then scooped into red peppers ready for roasting. It's all topped off with cornbread and cheddar cheese for a family-friendy dinner.
Make the cornbread ahead of time for a no-fuss dinner.
Do want to make stuffed peppers without the meat? I've got your back. And I'm upping the game with a jambalaya-ish stuffing.
- 🤷♀️ What is jambalaya?
- ❤️ Why you'll love this recipe
- 🧅 Ingredients + Notes
- 🔪 Recommended Equipment
- 📝 Instructions Overview
- ⏰ Tips to Simplify and Save Time
- 🥩 For the Meat Eaters at the Table
- Vegetarian Jambalaya Stuffed Red Peppers Casserole
- 🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!
🤷♀️ What is jambalaya?
Jambalaya is embedded in Creole cooking traditions. A meal in itself, it’s thought to be New Orleans' version of Spain’s paella, dating back to Spanish rule in the mid- to late-1700s.
Traditional jambalaya starts with browning a spicy sausage (such as Andouille) in a heavy bottomed pot, followed by a ‘trinity’ of vegetables (onion, celery, and green or red bell pepper). Seafood, broth, seasonings, and rice follow, creating a complete meal perfect for large gatherings.
❤️ Why you'll love this recipe
- It's a one-dish meal.
- Much of this dish can be made ahead.
- Easy to add ground beef for meat eaters at the table.
- No fancy ingredients.
- Great way to get kids to eat more veggies!
- Perfect dish for a casual dinner party.
🧅 Ingredients + Notes
- Extra virgin olive oil
- Yellow onion - white onion is fine, but yellow onion is best.
- Green and red bell peppers
- Jalapeño pepper
- Roma tomatoes
- Zatarain's New Orleans Style Jambalaya Mix - Original
- Vegetable broth - or Better Than Bouillon Roasted Vegetable Paste
- Cooked red beans - for example red kidney beans
- Cheddar cheese
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📝 Instructions Overview
Detailed instructions for making stuffed peppers are in the recipe card below, but here's an overview!
Make the cornbread. If you don't have any on hand already made (many markets sell it pre-made), make the cornbread first.
Prep and Sauté. Prep all the veggies, and sauté them in a heavy bottomed pot.
Simmer. Add the tomatoes, Jambalaya mix and broth, and simmer until the rice is cooked. Stir in the beans and cubes of the cornbread.
Stuff the peppers. Prep the red bell peppers for stuffing, and spoon the Jambalaya stuffing into them. Place in a baking dish and spread any remaining stuffing around them in the dish. Top with cheese.
Bake. Bake, top with cornbread and more cheese, and finish baking.
⏰ Tips to Simplify and Save Time
- Purchase cornbread already made. It's sometimes in the fresh breads or bakery area of the markets. Or make it ahead, and store in the refrigerator covered with plastic for up to 4 days.
- Make the filling ahead, and keep covered in the refrigerator for up to 2 days.
🥩 For the Meat Eaters at the Table
Add slices of Andouille sausage to the Jambalaya rice mixture.
Vegetarian Jambalaya Stuffed Red Peppers Casserole
- 2 tablespoon extra virgin olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- ¾ cup diced green pepper
- 2 tablespoon finely diced jalapeño pepper ½ pepper
- ½ teaspoon kosher salt
- 1 cup diced Roma tomatoes 4 Romas
- 1 package Zatarain’s New Orleans Style Jambalaya Mix - Original
- 1 ½ cups vegetable broth
- 1 cup cooked red beans
- 4 cut out circles corn bread to top peppers plus 1 cup cut into ¾-inch cubes
- 4 red peppers
- ½ cup coarsely grated cheddar cheese I used Cabot
- Chopped parsley
- Preheat the oven to 375˚F.
- Warm the olive oil in a heavy bottomed pot over medium-high heat. Add the diced celery, onion, green pepper, jalapeño, and salt. Sauté until fragrant and softened, about 7 - 10 minutes.
- Add the diced tomatoes, plus the contents of 1 package of Zatarain's Jambalaya Mix, and broth. Bring to a boil and simmer for 15 minutes, or until the rice is tender. Stir in the cooked beans, and carefully fold in the cubes of cornbread, keeping them intact.
- Carve out the stems of the red peppers using a sharp knife, and remove the seeds, creating a large enough opening in the tops of the red peppers to allow for easy stuffing. Place in a baking dish.
- Spoon the stuffing into the peppers, filling them to the top. Spread the remaining stuffing around them in the baking dish.
- Top each of the stuffed peppers with 1 tablespoon of cheddar cheese, tent loosely with foil, and bake for 20 minutes. Remove the foil, and place each of the cornbread circles on top of each stuffed pepper. (Each of my cornbread disks were about ¾-inch thick.) Top each cornbread disk with 1 tablespoon cheddar cheese. Tent loosely with foil, and bake about 15 minutes, or until the red peppers are cooked.
- Remove the foil, using a sharp knife to gently pry it off any of the cheese, and sprinkle with a little parsley. Serve hot.