• 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.
• 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

• 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.
• 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.
• Add the seasonings, chicken broth, and diced tomatoes to the pan. Simmer for 5 minutes.
• 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

• 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.
• 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.
• 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!