Jambalaya Stuffed Peppers

Jambalaya stuffed red peppers baked into a casserole, topped with cornbread and cheddar.

2 Tbsp extra virgin olive oil
1 cup diced celery
1 cup diced yellow onion
¾ cup diced green pepper
2 Tbsp finely diced jalapeño pepper (1/2 pepper)
1/2 tsp kosher salt
1 cup diced Roma tomatoes (4 Romas)
1 package Zatarain’s New Orleans Style Jambalaya Mix – Original
1 1/2 cups vegetable broth
1 cup cooked red beans
4 cut out circles corn bread to top peppers, plus 1 cup cut into 3/4-inch cubes
4 red peppers
1/2 cup coarsely grated cheddar cheese (I used Cabot)
Chopped parsley

View the full recipe at The Wimpy Vegetarian →