Jambalaya Stuffed Cajun Bell Peppers


  • 8 bell peppers, any color
  • 1/2 cup Rouses authentic Italian olive oil
  • 1 pound ground beef
  • 2-1/2 cups of water
  • 1 box of Jambalaya mix
  • 2-1/2 cups bread crumbs
  • 1/2 cup tomato sauce


Preheat oven to 350°F.

Cut tops off bell peppers, wash, and remove seeds.

Boil peppers for 10 minutes in a large pot of salted water. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil on medium-high heat. Brown ground meat. Once finished, drain and set aside.

In a small pot, combine 1 pound of cooked ground beef (drained), 2-1/2 cups of water, and one box of Jambalaya Mix. Bring to a boil.

Reduce heat to low, cover with a lid, and let cook for 22-24 minutes.

Mix 2 cups of bread crumbs into the cooked jambalaya mixture.

Fill the bottom of each bell pepper with a spoonful of the rice mixture.

Add 1 tablespoon of tomato sauce.

Fill the remaining space in the pepper with more rice mixture. Top with 1 tablespoon of bread crumbs.

Place stuffed peppers in a cast-iron skillet or shallow baking dish with just enough water to coat the bottom. Bake for 30-35 minutes until the peppers are tender and the stuffing is thoroughly cooked.

Ingredients used in this recipe