Jambalaya Stuffed Peppers

One of the items I purchased in New Orleans before leaving for home was 1 1/2 lbs. of freshly ground Cajun pork sausage.  Feel feel to substitute any spicy hot ground sausage for this dish.

1 - 1/2 lbs. spicy sausage

1 package Zatarain's Jambalaya, prepared according to package directions

5 - 6 bell peppers, cut through the stem lengthwise, seeds and membranes removed

1 - 14.5 oz. can of stewed tomatoes (with onions, peppers, celery)

1 - 6 oz. can of tomato paste

8 oz. water

In a large skillet over medium-high heat, brown sausage, stirring with a wooden spoon to break it down into crumbles.  

While the sausage is cooking, prepare jambalaya.

Preheat oven to 350 degrees F.  

Spray a 9 x 13 baking dish with non-stick spray. In a medium bowl, combine tomatoes, and water until well combined. Pour 1 cup of tomato mixture into the baking dish. Arrange peppers in baking dish and place in oven for 15 minutes.

When jambalaya is cooked and sausage is browned, add sausage to jambalaya and stir to combine. Add remaining tomato mixture to jambalaya and sausage.

Remove peppers form oven and using a serving spoon, fill the peppers with the jambalaya.

Cover with foil and return to oven for another 30 minutes or until peppers are tender. Spoon some of the tomato mixture over the peppers if desired.