Jambalaya grilled stuffed peppers. Two simple recipes come together to make a flavorful dinner that’s easy to assemble and cooks up quickly.
This week’s “two new to try” turned into a convenient two-for-one. I made a Caramelized Cajun Chicken from Southern Living Annual Recipes 2009 and used the leftover flavors to stuff peppers for friends. I love experimenting, and I have a bad habit of testing new ideas on other people instead of sticking with a tried-and-true favorite. It’s always “experiment time!”
Five minutes before serving, I often wonder, “Was this a bad idea?” Without an emergency backup plan I usually push forward anyway. So far the experiments have been tasty enough. I did have a cookie pie fiasco once — it wouldn’t cook through in those small aluminum pie dishes. Late night, tired, parents stopping by unexpectedly at 10 PM — total disaster. The pie was eaten and friends were kind, but lesson learned. Eventually I’ll stop flying by the seat of my pants.
Because I couldn’t leave well enough alone, I turned this into “Jambalaya Grilled Stuffed Peppers.” It kept the theme going and made a lively, satisfying meal.
Jambalaya Grilled Stuffed Peppers
- 5 large bell peppers (red, green, yellow, or orange), tops cut off and seeds removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil (enough to coat the pan)
- 6 oz andouille sausage, sliced or crumbled
- 2 cups cooked rice (for convenience and extra flavor — I used Zatarans Jambalaya flavored rice)
- 1 tbsp Cajun seasoning (adjust to taste)
Begin by cooking your rice according to package instructions. While it cooks, heat the olive oil in a skillet over medium heat. Sauté the chopped onion and garlic for about 5 minutes, until softened and fragrant. Add the andouille sausage and cook until heated through, breaking it up as you go — how finely it crumbles depends on the sausage you choose.
Preheat your grill to medium-high so it’s ready when the peppers are. Once the rice is finished, combine it with the cooked sausage, onions, and garlic in the skillet. Stir in the Cajun seasoning and taste, adjusting seasoning as needed. Keep the mixture warm while you finish the peppers.
Place the prepared peppers on the preheated grill. Turn them every few minutes so they brown evenly and develop a pleasant char and texture all over. When the peppers are nicely blistered and slightly softened, remove them from the grill.
Fill each grilled pepper with the rice and sausage mixture. These stuffed peppers pair nicely with the Caramelized Cajun Chicken, a simple spinach salad, and warm corn bread to round out the meal. If you try the chicken recipe, I doubled the brown sugar and Cajun seasoning for a bolder glaze; note that many Cajun blends are high in sodium, so I didn’t add extra salt.
If you plan to use friends as taste testers for your latest creation, it’s a good idea to ask about spice preferences first — not everyone enjoys heat. Enjoy the peppers and the company!