Looking for a non-traditional side to plus up your Thanksgiving menu? These Zatarain’s Cajun Smoked Sausage Jambalaya Stuffed Peppers by Laura Tolbert of Fleur de Lolly are the ideal plump side, though they could standalone as a full meal as you bring out the leftovers over the course of the next week.
Here's how to make it:
Remove four (4) red bell pepper stops, stems, membranes, and seeds.
Cook jambalaya according to recipe on box using the sausage as your protein. Gently fill the peppers with the jambalaya, lightly packing as you fill them. Place in a shallow baking dish and drizzle with olive oil.
Bake at 375 degrees F for 25-30 minutes or until the peppers are tender but not “mushy” soft.
Remove from oven and sprinkle with chopped parsley. Serve immediately.