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Jambalaya Peppers

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  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

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