Jambalaya Peppers
A flavorful, quick microwavable dish featuring smoky ham, shrimp, and peppers with a spicy rice filling, perfect for a hearty and colorful meal in minutes.
Ingredients
Instructions
- Mix rice, tomato sauce, water, and chili powder in a 1-quart microwavable casserole.
- Cover tightly and microwave on High for 5 minutes.
- Stir in shrimp and ham.
- Cut bell peppers in half lengthwise.
- Remove seeds and membranes; rinse.
- Arrange peppers, cut sides up, in a circle on a 9 or 10-inch pie plate.
- Fill each pepper with about 1 cup of the mixture.
- Cover and microwave on High for 7 to 9 minutes or until filling is hot in the center.
Tips & Substitutions
For added flavor, consider substituting regular rice with brown rice or quinoa, which can enhance the nutritional value. You can also use cooked chicken or sausage in place of ham for a different protein option. If you prefer a spicier kick, add diced jalapeños or hot sauce to the mixture before filling the peppers.
Serving Suggestions
These jambalaya peppers make a great main dish. Serve them with a side of crusty bread or a fresh salad for a complete meal. They pair beautifully with American recipes like Bacon And Egg Potato Salad for a hearty lunch. For a lighter option, serve with a side of steamed vegetables.
Storage & Reheating
Leftover jambalaya peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes or until heated through. You can also reheat in the oven at 350°F for about 15-20 minutes, which helps maintain the texture of the peppers.
Nutrition & Diet Analysis (per serving)
Each serving of Jambalaya Peppers contains roughly 263 calories, with 10g protein, 48g carbohydrates, and 6g fat. It is an excellent source of iron (27% of the Daily Value), vitamin A (26% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1116mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make jambalaya peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and store in the refrigerator until you're ready to cook. This makes it easy to have a quick and delicious meal ready to go when you need it.
What can I use instead of shrimp in this recipe?
If you're not a fan of shrimp or have allergies, you can replace them with cooked chicken, turkey, or even a plant-based protein like tofu. Just ensure that any substitutes are fully cooked before mixing them into the filling.
How do I know when the jambalaya peppers are done cooking?
The jambalaya peppers are done when the filling is hot in the center. You can check this by inserting a knife or fork into the center of a pepper; it should feel hot to the touch. If they need more time, microwave them in 1-minute increments until fully heated.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).