Jambalaya Stuffed Peppers

I love stuffed peppers but getting all the rice mixture together can be a little time consuming. So cheat!

Prepare one box of Zataran's Jambalaya Mix as directed. Add sausage or chicken at the beginning and allow it to cook with the rice. Add Shrimp/Seafood for last 5-10 minutes because they cook super fast. (or be like me and add sausage and shrimp) I even add an extra chopped bell pepper for a little color and homemade touch.

While the rice is simmering for 25 minutes take the tops off the peppers that stand when placed on the counter top. Rip out the seeds and ribs inside (the more you clean it out the more you can stuff in it!). Wrap the peppers in tin foil and place in 400 degree over for about 15 minutes. It will steam and soften up a little bit.

When the rice is done spoon it into the peppers. Top with shredded cheese and place in the oven under the broiler until the cheese is nice and bubbly. 

Stuffed peppers are great for using up leftover "stuff" too. Shove leftovers in a pepper and let it heat up in a 350 degree oven. There. Done. Easy lunch or dinner the next night. 

Wanna save even more time? Buy the already cooked and peeled shrimp, cut it up into bite size pieces and add after everything cooked just to warm it through. 

Calories Breakdown:

One Pepper: 40 calories

One Serving Mix: 130

Plus the calories from the protein you added in.