Jambalaya Stuffed Red Peppers Casserole

Four stuffed peppers in a baking dish, stuffed with jambalaya rice, beans and cornbread.

Jambalaya Stuffed Red Peppers Casserole

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.

Course vegetarian main

Cuisine New Orleans Creole

Keyword Jambalaya stuffed peppers, Mardi Gras vegetarian recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 820.9kcal

Author Susan Pridmore

Equipment

Ingredients

1 loaf homemade cornbread or store bought
2 tablespoons extra virgin olive oil
1 cup diced celery
1 cup diced yellow onion
¾ cup diced green bell pepper
2 tablespoons finely diced jalapeño pepper ½ pepper
½ teaspoon kosher salt
1 cup diced tomatoes
1 package Zatarain’s New Orleans Style Jambalaya Mix - Original
1 ½ cups vegetable broth
1 cup red beans
4 large red peppers
½ cup coarsely grated cheddar cheese
1 tablespoon chopped parsley optional

Instructions

Preheat the oven to 375˚F.
Make the cornbread if you're not purchasing it pre-made. Cut enough of the cornbread into 1" cubes to make 1 cup of cornbread. Set aside.
Cut 4 slices of cornbread from the remaining loaf, each about ¾" thick, and cut a circle into the cornbread, for a total of 4 circles (one for each stuffed pepper). This uses roughly another cup of cornbread.
Use either a paring knife or biscuit cutter to cut the circles.
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 cornbread cut into cubes, keeping the cubes intact.
Carve out the stems of the red peppers using a paring knife, and remove the seeds, creating a large enough opening in the tops of the red peppers to allow for easy stuffing. It's fine if some of the seeds fall off the stem, and are still inside the peppers.
Arrange in an 8" X 8" 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. 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.

Notes

The nutrition information assumes you finish all of the Zatarain package of rice and seasonings in 4 servings, but the package says it's for 6 servings. I made this into a 4 serving dinner with 4 stuffed peppers, with leftover rice.

Nutrition