You are here

Jambalaya Peppers

fast.cook's picture
  Uncooked instant rice 3⁄4 Cup (12 tbs)
  Italian style tomato sauce 8 Ounce (1 Can)
  Water 1⁄3 Cup (5.33 tbs)
  Chili powder 1 Teaspoon
  Canned small shrimp 7 1⁄2 Ounce, drained (1 Can)
  Cubed cooked smoked ham 4 Ounce, smoked (1 Cup)
  Bell peppers 2 Large

Mix rice, tomato sauce, water and chili powder in 1-quart microwavable casserole.
Cover tightly and microwave on high 5 minutes.
Stir in shrimp and ham.
Cut bell peppers in half lengthwise.
Remove seeds and membranes; rinse.
Arrange peppers, cut sides up, in circle on 9- or 10-inch microwavable pie plate.
Fill each pepper with about 1 cup mixture.
Cover tightly and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until filling is hot in center.
Let stand covered 5 minutes

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1045 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 60.8 mg20.3%

Sodium 1292.3 mg53.8%

Total Carbohydrates 153 g51.1%

Dietary Fiber 13.5 g53.9%

Sugars 21 g

Protein 84 g167.7%

Vitamin A 56.3% Vitamin C 487.8%

Calcium 11.3% Iron 28.2%

*Based on a 2000 Calorie diet

Jambalaya Peppers Recipe