Slow-Cooker Jambalaya-Stuffed Peppers

These spicy slow-cooker stuffed peppers prep in just 15 minutes—and the coolest part? There's no need to cook the rice before stuffing!

Prep: 15 min | Total: 6 hr 15 min | Yield: 6 servings

Ingredients

• 3 large bell peppers (1 each green, red and yellow)
• 7 ounces (1/2 of 14 ounce package) Oscar Mayer Turkey Smoked Sausage, cut lengthwise into quarters, then chopped
• 1 (15 ounce) can red beans, rinsed
• 3/4 cup Taco Bell® Thick & Chunky Salsa*
• 1/2 cup long-grain white rice, uncooked
• 1 teaspoon Creole seasoning
• 2 tablespoons chopped fresh parsley

Instructions

1. Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
2. Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
3. Cook on LOW for 6 to 8 hours or on HIGH for 2 1/2 to 3 1/2 hours.
4. Sprinkle with parsley. Cut in half.

Notes

* For milder flavor, use Taco Bell® Thick & Chunky Mild Salsa. Or for more heat, prepare using Taco Bell® Thick & Chunky Medium Salsa.

How to use removed pepper tops: Chop removed pepper tops, then refrigerate until ready to use to prepare your favorite salad, omelet, casserole or meatloaf recipe.

Nutrition

Per serving: Calories 180
% Daily Value: Total fat 3.5g Saturated fat 1g Cholesterol 20mg Sodium 840mg Carbohydrate 27g Dietary fiber 4g Sugars 5g Protein 9g
Vitamin A 20% DV Vitamin C 70% DV Calcium 4% DV Iron 10% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company