Creole Stuffed Bell Peppers with Louisiana Jambalaya Infused Olive Oil

Bright bell peppers, savory rice, smoky sausage, and juicy tomatoes come together in a colorful bake that feels right at home on a family dinner table. A finishing drizzle of Louisiana Jambalaya Infused Olive Oil Blend brings bold herb-and-spice depth into every bite, making this a weeknight-worthy dish with dinner-party energy.

Garden Infuzions

Creole Stuffed Bell Peppers with Louisiana Jambalaya Infused Olive Oil

Sweet bell peppers are filled with savory rice, andouille, tomatoes, and herbs, then finished with Louisiana Jambalaya Infused Olive Oil Blend for a bold Creole-style dinner with real kitchen comfort.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American Classics, Cajun/Creole

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 large bell peppers any color
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 tablespoon Louisiana Jambalaya Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 pound andouille sausage diced
• 1 small yellow onion finely chopped
• 1 green bell pepper finely chopped
• 3 cloves garlic minced
• 1 14.5-ounce can diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella or Monterey Jack cheese

Equipment

• 1 9x13-inch baking dish For baking the stuffed peppers
• 1 medium saucepan For cooking the rice
• 1 Large skillet For building the filling
• 1 Wooden spoon For stirring and folding
• 1 Sharp knife For trimming peppers
• 1 Cutting board For prep

Method

 

Instructions

1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place the peppers cut-side up in the baking dish.
3. Bring the chicken broth to a simmer in a medium saucepan, add the rice, cover, and cook until the rice is tender and the liquid is absorbed, about 15 to 18 minutes.
4. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced andouille sausage and cook until browned, about 4 to 5 minutes.
5. Add the onion and chopped green bell pepper to the skillet and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds.
6. Add the diced tomatoes, tomato paste, salt, black pepper, paprika, thyme, and cayenne pepper. Cook for 2 minutes, stirring well.
7. Fold the cooked rice into the skillet mixture, then stir in the parsley. Remove from the heat and drizzle in the Louisiana Jambalaya Infused Olive Oil Blend, mixing until everything is evenly coated.
8. Spoon the filling into the peppers, packing it gently, and top with the shredded cheese.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 15 to 20 minutes more, until the peppers are tender and the cheese is melted and lightly browned.
10. Let the peppers rest for 5 minutes before serving. Spoon any pan juices over the top if desired.

Notes

For a milder version, use sweet or mild sausage and reduce the cayenne. If the filling seems a little loose, let it sit for 2 minutes before stuffing so the rice can absorb extra moisture. The final drizzle of Louisiana Jambalaya Infused Olive Oil Blend is there for aroma and flavor, so add it after cooking for the fullest finish.

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Recipe Tips

Use peppers with flat bottoms so they sit securely in the baking dish, and don’t overpack the filling so the rice stays light and scoopable.

If you like a deeper Creole finish, let the stuffed peppers rest for 5 minutes after baking, then spoon any pan juices over the top before serving.

Serving Suggestions

Serve these peppers with a crisp green salad, warm cornbread, or simple roasted green beans for an easy, balanced plate.

They also pair nicely with pickled vegetables, buttered rice, or a spoonful of extra tomato sauce on the side.

Storage

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 4 days.

Reheat covered in a 350°F oven until warmed through, or microwave individual portions until hot.

Variations

Swap the andouille for cooked ground turkey, or leave it out and add extra mushrooms for a plant-forward version.

You can also use poblano peppers for a slightly different shape and a little more bite.

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