Great job Heidi! This is a wonderful change for stuffed peppers. First, I steamed the green peppers instead of boiling them - easier to handle and that way they didn't get soggy. Then I used the "Creole Seasonings Blend" recipe from this site (and less of it - apprx 1/2 tbls) and right before I stuffed the peppers, I added about 8 oz sharp cheddar cheese: mixed it into the rice & sausage concoction to melt. Finally, I sprinkled a DASH of brown sugar over all and opened another 8oz can of tomato sauce and poured over the top of that. Baked and viola! We loved these! It had kick but it wasn't hot. Great blend of flavors! My whole family thanks you Heidi!!
These are absolutely delicious. I add melted cheese for a wonderful look and flavor. For the little effort these take to make I give them two thumbs UP!
This recipe was really good. I didn't have any sausages so I'd used bacon and it turned out really well. Found it took longer to cook on the stove top then the time specified. Next time I will cook the rice a head of time to cut down time and chicken broth.
This was awesome food for a family that was raised on Louisiana cooking! However after cooking this I will make some changes next time. First of all 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done So I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all though this was super tasty!
Very fast and easy to make being for Texas we like the kick from the peppers.
I changed the sausage and put in a half pound spicy italian sausage and a half pound sweet sausage and it turned out great. I made this for my parents and they absolutely loved it. I will definitely make this again. It had a ton of flavor.
Used chorizo, used cooked rice and omitted chicken broth and it was awesome!!
Excellent. Used Creole seasoning blend from this site too was very good. Cut peppers in half and then stuffed personal preference just find them easier to eat this way.
Simplified this recipe since I'm a working mom. Made the jambalaya mix in a box from the store. Added sausage and frozen shrimp. Topped each stuffed pepper with cajun sauce before baking. Did 2 green and 2 yellow peppers. Next time will do all green. Everyone loved this recipe. Will make again!
Husband really enjoyed. I used chicken sausage and was concerned that the shrimp would be rubbery but suprisingly enough they were fine even the next day.
