Jambalaya Peppers Recipe
Summary
Ingredients
| Uncooked instant rice | 3/4 Cup (16 tbs) | |
| Italian | 1 Can (10oz) | |
| Water | 1/3 Cup (16 tbs) | |
| Chili powder | 1 Teaspoon | |
| Shrimp | 1 Can (10oz), drained | |
| Cooked ham | 1 Cup (16 tbs), smoked | |
| Bell peppers | 2 Large |
Directions
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
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
Chef
