Stuffed Bell Peppers
Ingredients:
8-10 Large Bell Peppers
1 lb. of Ground Meat
1 lb. Pack of Jody’s Jambalaya
8 oz. Block of Pepper Jack Cheese
1 lb. of Shrimp
4 cups of Shrimp Stock
10 oz. Can of Hot Diced Tomatoes with Green Chilies
1/4 Cup Bread Crumbs
1/4 Cup Parmesan Cheese
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Made with Jody's Jambalaya
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Prep ingredients and set aside:
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Bell peppers:
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Cut the tops off and dice them up.​
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Clean out the inside of the bell peppers and blanch them in a large pot of boiling water for 5-7 minutes.
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Cut 1lb. of shrimp into bite-sized pieces​.
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Shred block of pepper jack cheese.
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Combine breadcrumbs and parmesan cheese.
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Brown 1 lb. of ground meat.
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Add the diced bell peppers and can of tomatoes to the ground meat and sauté.
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Add 4 cups of shrimp stock and bring to a boil.
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Add shrimp and Jody’s Jambalaya, and cook as directed on package.
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When Jambalaya is done, let cool.
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Once Jody's Jambalaya is cooled add 1/2 block of shredded pepper jack cheese.
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Take the Jody's Jambalaya mixture and stuff each bell pepper.
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Once each bell pepper is stuffed, sprinkle the rest of the shredded pepper jack cheese, parmesan cheese and bread crumbs on top.
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Place stuffed bell peppers in a baking dish and bake in oven at 350° for about 30-40 minutes or until golden brown. Makes approximately 8-10 large bell peppers.
