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“A twist on classic Jambalaya rice”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the tops of peppers and hollow them out.
  2. Dice the tops.
  3. Dice the sausage.
  4. Butterfly the chicken and cut into cubes.
  5. Salt and pepper the chicken. (1ts salt, 1ts black pepper).
  6. Preheat oven to 375 degrees.
  7. Heat oil over medium heat.
  8. Saute onions, celery, and peppers for 10 minutes.
  9. Add in stock, tomatoes, sausage, and salt. Bring to a boil.
  10. Stir in rice and chicken.
  11. Ladle rice mixture into peppers.
  12. Cover with foil and bake for 45-50 minutes.
  13. TIP thinly slice the bottom of peppers to help them stand up.

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