Gluten-Free Jambalaya Stuffed Bell Peppers

Instructions

1. 1Preheat your oven to 190°C. Take the 4 large Bell Peppers, cut them in half lengthwise, and carefully scoop out all the seeds. Place the pepper halves cut-side up in a baking dish. Put the peppers in the preheated oven and bake for 10 minutes to par-bake them.
2. 2While the peppers are par-baking, place a 30.48 cm skillet over medium heat. Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the about 450 g of Chicken Thighs and the about 225 g of Andouille Sausage. Cook, turning occasionally, until the chicken and sausage are browned on all sides, about 8-10 minutes. The chicken should reach an internal temperature of 74°C.
3. 3Add the 1 medium Onion (chopped), 2 stalks of Celery (chopped), and 1 medium Green Bell Pepper (chopped) to the skillet with the chicken and sausage. Cook, stirring often, until the vegetables have softened, about 5 minutes.
4. 4Add the 3 cloves of Garlic (minced) and the 2 tablespoons of Cajun Seasoning to the skillet. Stir constantly and cook for 1 minute more, until the garlic is fragrant.
5. 5Stir in the 2 cups of Cauliflower Rice, the 1 (about 400 g) can of Diced Tomatoes (undrained), and the 1 cup of Chicken Broth. Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and cook until the cauliflower rice is tender and most of the liquid has been absorbed, about 10-15 minutes. Stir occasionally to prevent sticking.
6. 6Carefully remove the par-baked bell peppers from the oven. Spoon the jambalaya mixture evenly into each of the 4 large Bell Pepper halves. Place the stuffed peppers back into the baking dish.
7. 7Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the bell peppers are tender when pierced with a fork. Serve the stuffed peppers hot.

Related Guides