Turkey Jambalaya Stuffed Bell Peppers

Turkey Jambalaya Stuffed Bell Peppers

Turkey Jambalaya Stuffed Bell Peppers makes a delicious dinner year-round, but especially when you're looking for a lighter meal. This Cajun twist on a classic entree, which consists of rice, the trinity (of onion, celery and bell pepper) and ground turkey, is baked inside a bell pepper.

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 469kcal

Ingredients

4 bell peppers cored and cleaned
1 tablespoon extra virgin olive oil
3 small white onions diced
4 celery stalks diced
½ large green bell pepper diced
16 oz. ground turkey
½ teaspoon kosher salt
1 ½ teaspoons Tony Chachere's Salt Free Creole Seasoning
1 ½ cups brown rice cooked

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the onions, celery and diced bell pepper, cooking until soft.
Remove the vegetables from the pan, and add the turkey to the skillet. Season with salt and Tony's, breaking up with a wooden spoon, and cook until the turkey is browned and cooked through.
Add the vegetables back into the pan, and measure in the cooked rice. Stir it into the other ingredients, cooking for a few more minutes.
Preheat the oven to 350°F. Spray a large baking dish (or sheet pan) with cooking spray. Set aside.
Season the whole bell peppers, which have been cored and cleaned, with salt and pepper. Set in the prepared baking dish.
Scoop the jambalaya mix into the bell peppers. Repeat until all the bell peppers are full.
Bake uncovered in the oven for 30 minutes.
Enjoy warm!

Nutrition