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Jambalaya Peppers Recipe
|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|
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 mg
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
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