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Dinnertime Recipes

Slow-Cooker Jambalaya-Stuffed Peppers

Summary

What You Need

  • 3 large peppers (1 each green, red and yellow)
  • 7 oz. (1/2 of 14-oz. pkg.) OSCAR MAYER Turkey Smoked Sausage, cut lengthwise into quarters, then chopped
  • 1 can (15 oz.) red beans, rinsed
  • 3/4 cup TACO BELL® Thick & Chunky Salsa
  • 1/2 cup long-grain white rice, uncooked
  • 1 tsp. Creole seasoning
  • 2 Tbsp. chopped fresh parsley

Instructions

  1. CUT tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
  2. COMBINE sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
  3. COOK on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
  4. SPRINKLE with parsley. Cut in half.
Cooking time (duration)

Prep Time: 15 min. | Total Time: 6 hours 15 min.

Number of servings (yield)

6 servings

Category

Dinnertime

Submitted by
Nutritional Information

Per Serving: 180 calories, 3.5g total fat, 1g saturated fat, 20mg cholesterol, 840mg sodium, 27g carbohydrate, 4g dietary fiber, 5g sugars, 9g protein, 20%DV vitamin A, 70%DV vitamin C, 4%DV calcium, 10%DV iron.

How to Use Removed Pepper Tops:
Chop removed pepper tops, then refrigerate until ready to use to prepare your favorite salad, omelet, casserole or meatloaf recipe.

Nutrition Bonus:
This delicious low-calorie, low-fat main dish is rich in vitamin C from the bell peppers. And as a bonus, you'll also get over 1/2 cup of the recommended 2-1/2 cups of vegetables per day in each serving.

Exchange:
1-1/2 Starch, 1 Vegetable, 1 Meat (L)

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Ratings & Reviews

1 review

Yummy...we made these last night for Cinco de Mayo and oh man they were good!!!!
Bobbi P. – 05/05/2015 –

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