Cheesy Jambalaya Stuffed Peppers are a bold, flavorful twist on classic comfort food. Each bell pepper is packed with a zesty mix of Cajun-seasoned rice, ground chicken, and shrimp . A delicious layer of melted cheese tops it all off, adding a creamy finish to every bite.

While you’re here be sure to check out these Chicken Parmesan Stuffed Peppers and these Philly Cheesesteak Stuffed Peppers too!

cheesy Jambalaya stuffed peppers on a plate

Why you will LOVE these stuffed bell peppers

Delicious: Stuffed peppers are already a fun way to eat your veggies, and the pepper adds another dimension of flavor. 

Comfort food: Jambalaya is a delicious comfort dish, add them to the stuffed peppers and you have a complete meal!

Tender and semi healthy: They are perfectly baked and tender too These stuffed peppers are a hearty, satisfying meal with a spicy Southern kick.

What you need to make these stuffed peppers:

Bell peppers: You can use red bell peppers, green bell peppers, or yellow bell peppers for this recipe. Or you can use all three.

Jambalaya: to make the jambalaya you will need ground chicken, shrimp, and rice for the main ingredients.

Seasonings: You will need Cajun seasoning, garlic powder, and salt and pepper.

Cheese: Mozzarella cheese helps take the flavor over the top!

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Cheesy stuffed peppers:

What sets these stuffed peppers over the edge, is the addition of cheese. Adding the cheese between layers of jambalaya, takes the recipe to a whole different place.

Some stuffed pepper recipes simply call for a shallow water bath to be added to the baking dish. Once that’s done, cover the dish with foil and bake in the oven.

How to make bell peppers tender before stuffing them:

Add the bell peppers to boiling water for about 10 minutes so that they can get nice and tender. Once they are tender, take them out of the water and set them aside.

Another method to tenderize the peppers is to add a shallow water bath to the dish prior to covering with foil.

By pre-boiling the peppers first, you’re automatically cutting down on about 15 minutes of extra cooking time. Once the peppers boil for about 10-15 minutes, they’re already nice and tender, but still sturdy enough to hold your filling.

After they were boiled, we began layering the cheese and the jambalaya. As you can see, we still added about 1/4 cup of water to the baking dish, just to create an extra steam component to help marry all of the flavors.

cheesy Jambalaya stuffed peppers on a plate

Frequently asked questions

Should you pre-cook peppers before stuffing them?

You should parboil the bell peppers before you stuff them so that they are nice and tender and full of flavor.

How do you prevent stuffed peppers from getting soggy?

You can add a shallow water bath to the bottom of your baking dish prior to stuffing them. Once they’re stuffed, cover the dish with foil and bake the peppers. The steam will help get the bell peppers nice and tender.

Can you substitute ground turkey or ground beef instead of ground chicken?

Yes absolutely! Ground turkey or ground beef are great substitutions for the ground chicken if you prefer.

cheesy Jambalaya stuffed peppers on a plate
5 stars (13 reviews)

Cheesy Jambalaya Stuffed Bell Peppers Recipe

Servings: 6 people
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Tamara J.
Cheesy Jambalaya Stuffed Peppers are a bold, flavorful twist on classic comfort food. Each bell pepper is packed with a zesty mix of Cajun-seasoned rice, ground chicken, and shrimp . A delicious layer of melted cheese tops it all off, adding a creamy finish to every bite. They are perfectly baked and tender too! These stuffed peppers are a hearty, satisfying meal with a spicy Southern kick.
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Ingredients
 

  • 6 Bell peppers, tops cut off, de-seeded and de-veined
  • 12 cups water
  • 2 cups Mozzarella cheese, shredded

Jambalaya

  • ¼ cup Olive oil
  • 1 pound Ground chicken , cooked and crumbled
  • 2 links Andouille sausage , sliced into thin coin size shape
  • 1 pound Shrimp , medium size, peeled and deveined
  • 1 cup Three pepper blend diced if need be
  • 1 can Diced tomatoes
  • 2 cups Chicken broth, low-sodium
  • 2 cups White rice , cooked

Seasoning (to taste)

Instructions
 

  1. Preheat oven to 350 degrees. Boil water in large stock pot. Add the bell peppers to the boiling water and boil for 15 minutes to help soften them.
  2. Remove the bell peppers from water, drain them, and place in a baking dish in a single layer, and set them aside.

To Cook Jambalaya

  1. While the bell peppers are cooking, start making the jambalaya. In a large skillet heat the olive oil over medium high heat and add the ground chicken. Break it up with a wooden spoon and cook it until there is no more pink.
  2. Slice up andouille sausage into bite size coin shaped pieces, add them to skillet with the ground chicken and cook for 5-7 mins turning frequently until it's browned on each side.
  3. Add the seasonings, chicken broth, and diced tomatoes to the pan. Simmer for 5 minutes.
  4. Now add the shrimp and cook until it begins to turn pink (about 5 minutes). Stir frequently. Add pre-cooked white rice, simmer for 5 minutes.

Stuff Peppers and Bake

  1. Spoon about 1/4 of the jambalaya mixture into each pepper, sprinkle a little bit of mozzarella cheese, and continue layering with jambalaya and cheese.
  2. Top with more cheese and add bell pepper stems back on top (optional). Add about 1/4 cup water to the bottom of the baking dish (to create steam) if you want the peppers super tender.
  3. Cover the baking dish with foil and bake for 10-15 minutes. Remove from the oven and uncover and let the peppers rest for 5 minutes before serving. And enjoy!
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Serving: 6people, Calories: 143kcal, Carbohydrates: 9g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 292mg, Potassium: 295mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3954IU, Vitamin C: 152mg, Calcium: 284mg, Iron: 1mg
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