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   Stuffed Bell Peppers


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

Made with Jody's Jambalaya

bag of Jody's and bell peppers.jpeg
Prepped Bell Peppers.jpeg
  • Prep ingredients and set aside:

    • Bell peppers:

      • Cut the tops off and dice them up.​

      • Clean out the inside of the bell peppers and blanch them in a large pot of boiling water for 5-7 minutes.

    • Cut 1lb. of shrimp into bite-sized pieces​. 

    • Shred block of pepper jack cheese.

    • Combine breadcrumbs and parmesan cheese. 

  • Brown 1 lb. of ground meat.

  • Add the diced bell peppers and can of tomatoes to the ground meat and sauté.

  • Add 4 cups of shrimp stock and bring to a boil.

  • Add shrimp and Jody’s Jambalaya, and cook as directed on package.

  • When Jambalaya is done, let cool.

Ground Meat.jpeg
IMG_6870 (2)_edited.jpg
  • Once Jody's Jambalaya is cooled add 1/2 block of shredded pepper jack cheese.

  • Take the Jody's Jambalaya mixture and stuff each bell pepper.

  • Once each bell pepper is stuffed, sprinkle the rest of the shredded pepper jack cheese, parmesan cheese and bread crumbs on top.

  • 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.

Bell peppers with cheese.jpeg
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