Zatarain's Cajun Smoked Sausage Jambalaya Stuffed Peppers

I love to be able to make one dish and then transform it into another completely different meal!

I began this meal with a box of Zatarain's Jambalaya Mix.  I added 1 diced red bell pepper.  Then, I diced half a package of their Cajun-style smoked sausage and browned the sausage in a cast iron skillet.  The sausage was added to the jambalaya mix when it reached a boil to begin cooking.  You may then follow the instructions on the mix to complete the cooking.

Doesn't it look delicious? This is a delicious meal just by itself with toasted French bread.

BUT, if you have any leftovers, you can make another easy meal.  I had four red bell peppers that I removed the tops and then carefully removed the inner membranes and seeds.

Gently fill the peppers with the jambalaya, lightly packing as you fill them.  Place in a shallow baking dish and drizzle with olive oil.

 

Bake at 375 degrees F. for 25-30 minutes or until the pepper are tender. You want them to still have a little "bite" to them, so don't cook the peppers until they are mushy soft.

Remove from oven and sprinkle with chopped parsley.  Serve immediately. 

Zatarain's provided the sausage for me to use in recipes.  My opinions are my own.

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