These vegetarian jambalaya stuffed peppers can be made in a flash with Zatarain's Jambalaya Mix, and then scooped into red peppers ready for roasting. They're all topped off with cornbread and cheddar cheese for a family-friendy dinner.ย
Make the cornbread ahead of time for a no-fuss dinner.
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Do want to make stuffed peppers without the meat? I've got your back. And I'm upping the game with a jambalaya-ish stuffing.
I love stuffing veggies with fillings that make them a meal, like my stuffed delicata squash.
By the way, this recipe calls for leaving the peppers whole and stuffing them in a more traditional way. If you want a stuffed pepper casserole that's really more unstuffed, but contains all the same ingredients, check out this Mexican stuffed pepper casserole. It's easy and a crowd-pleaser.
๐คทโโ๏ธ What is jambalaya?
Jambalaya is embedded in Creole cooking traditions. A meal in itself, itโs thought to be New Orleans' version of Spainโs paella, dating back to Spanish rule in the mid- to late-1700s.
Traditional jambalaya starts with browning a spicy sausage (such as Andouille) in a heavy bottomed pot, followed by a โtrinityโ of vegetables (onion, celery, and green or red bell pepper). Seafood, broth, seasonings, and rice follow, creating a complete meal perfect for large gatherings.
โค๏ธ Why you'll love this recipe
- It's a one-dish meal.
- Much of this dish can be made ahead.
- Easy to add ground beef for meat eaters at the table.
- No fancy ingredients.
- Great way to get kids to eat more veggies!
- Perfect dish for a casual dinner party.
๐ง Ingredients + Notes
- Cornbread - either make your own or purchase it pre-made.
- Extra virgin olive oil
- Celery
- Yellow onion - white onion is fine, but yellow onion is best.
- Green and red bell peppers
- Jalapeรฑo pepper
- Diced tomatoes - either canned or freshly diced is fine.
- Zatarain's New Orleans Style Jambalaya Mix - Original
- Vegetable broth - or Better Than Bouillon Roasted Vegetable Paste
- Cooked red beans - plain red beans is best, but you can use kidney beans too.
- Cheddar cheese
- Parsley
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
๐ช Recommended Equipment
๐ Instructions Overview
Detailed instructions for making stuffed peppers are in the recipe card below, but here's an overview!
Step 1
Make the cornbread. If you don't have any on hand already made (many markets sell it pre-made), make the cornbread first.
Step 2
Prep and Sautรฉ. Prep all the veggies, and sautรฉ them in a heavy bottomed pot.
Step 3
Simmer. Add the tomatoes, Jambalaya mix and broth, and simmer until the rice is cooked. Stir in the beans and cubes of the cornbread.
Step 4
Stuff the peppers. Prep the red bell peppers for stuffing, and spoon the Jambalaya stuffing into them. Place in a baking dish and spread any remaining stuffing around them in the dish. Top with cheese.
Step 5
Bake. Bake, top with cornbread and more cheese, and finish baking.
โฐ Tips to Simplify and Save Time
- Purchase cornbread already made. It's sometimes in the fresh breads or bakery area of the markets. Or make it ahead, and store in the refrigerator covered with plastic for up to 4 days.
- Make the filling ahead, and keep covered in the refrigerator for up to 2 days.
๐ Other Recipe Ideas
If you'd pressed for time, but still want stuffed peppers, make this Mexican Stuffed Pepper Casserole that is a "dump-it" casserole. This means it's all made in one pot, so the rice cooks IN the casserole instead of in a separate pot.
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Jambalaya Stuffed Red Peppers Casserole
Equipment
- Paring knife
- box grater
Ingredients
- 1 loaf homemade cornbread or store bought
- 2 tablespoons extra virgin olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- ยพ cup diced green bell pepper
- 2 tablespoons finely diced jalapeรฑo pepper ยฝ pepper
- ยฝ teaspoon kosher salt
- 1 cup diced tomatoes
- 1 package Zatarainโs New Orleans Style Jambalaya Mix - Original
- 1 ยฝ cups vegetable broth
- 1 cup red beans
- 4 large red peppers
- ยฝ cup coarsely grated cheddar cheese
- 1 tablespoon chopped parsley optional
Instructions
- Preheat the oven to 375หF.
- Make the cornbread if you're not purchasing it pre-made. Cut enough of the cornbread into 1" cubes to make 1 cup of cornbread. Set aside.Cut 4 slices of cornbread from the remaining loaf, each about ยพ" thick, and cut a circle into the cornbread, for a total of 4 circles (one for each stuffed pepper). This uses roughly another cup of cornbread. Use either a paring knife or biscuit cutter to cut the circles.
- Warm the olive oil in a heavy bottomed pot over medium-high heat. Add the diced celery, onion, green pepper, jalapeรฑo, and salt. Sautรฉ until fragrant and softened, about 7 - 10 minutes.
- Add the diced tomatoes, plus the contents of 1 package of Zatarain's Jambalaya Mix, and broth. Bring to a boil and simmer for 15 minutes, or until the rice is tender. Stir in the cooked beans, and carefully fold in the cornbread cut into cubes, keeping the cubes intact.
- Carve out the stems of the red peppers using a paring knife, and remove the seeds, creating a large enough opening in the tops of the red peppers to allow for easy stuffing. It's fine if some of the seeds fall off the stem, and are still inside the peppers. Arrange in an 8" X 8" baking dish.
- Spoon the stuffing into the peppers, filling them to the top. Spread the remaining stuffing around them in the baking dish.
- Top each of the stuffed peppers with 1 tablespoon of cheddar cheese, tent loosely with foil, and bake for 20 minutes. Remove the foil, and place each of the cornbread circles on top of each stuffed pepper. Top each cornbread disk with 1 tablespoon cheddar cheese. Tent loosely with foil, and bake about 15 minutes, or until the red peppers are cooked.
- Remove the foil, using a sharp knife to gently pry it off any of the cheese, and sprinkle with a little parsley. Serve hot.
Stacy Rushton
What a beautiful dish, Susan! I especially love those little cheesy cornbread circles on top. The perfect finishing touch to the spicy jambalaya!
laurasmess
Yum, these look delicious Susan! I love anything Creole flavoured but haven't actually tried Jambalaya yet (such a cool word, haha). I will definitely give your recipe a go. I might have to find another spice mix though, I don't think we get the one you mentioned in my hometown.
Constance Smith | Cosmopolitan Cornbread
These stuffed peppers look so good!!
Liz
Perfect meatless meal for Lent! But I'd eat your stuffed peppers any time of year!
krishna
so yummy.. once I made something like in tomato..
Shelby
Love stuffed peppers and your meal is so eye appealing!
Anna-Marie
I LOVE this recipe. Happy Mardi Gras!
Beth (OMG! Yummy)
What a fun recipe Susan! My carnivorous Maximus would want the sausage too but I love your idea of adding it at the end. And I love that cornbread topping.
Renee@Renee's Kitchen Adventures
Great minds huh? Of course I love the idea of stuffing jambalaya into peppers! It's a great thing!
Lauren Kelly Nutrition
This looks and sounds amazing and Mardi Gras is SO fun!
mjskitchen
Happy Mardi Gras Susan!!! Great veggie dish for the day! I made jambalaya tonight and had leftovers. Great idea to stuffed a bell pepper. Will be doing that with the leftovers. Thanks for the idea and for a vegetarian version of jambalaya!
Cathy Trochelman
These sound like the BEST version of stuffed peppers!!!
Camilla @ Culinary Adventures
Oh, these look delicious!!
Lisa Goldfinger
This looks absolutely scrumptious. I like to make vegetarian dishes several nights a week and I'm always looking for exciting recipes that will keep my carnivores happy in the absence of meat. This is definitely a great one - can't wait to try it!
Serena
Love stuffed bell peppers! I can't wait to try your fun version!
Erin @ Dinners, Dishes, and Desserts
Love the story behind this! My husband loves stuffed peppers, he would think these are even better!
Gina @ Running to the Kitchen
Such a fun recipe to celebrate Mardi Gras. I still hear the Zatarains commercial jingle in my head from years back every time I see it but I've never tried it. This recipe looks too good to pass up though!
Tanya
This looks great. My husband is so funny, He loves this inside of a stuffed pepper but never actually eats the pepper itself! I think its crazy cause the bell pepper is the best part ๐