Today is a special and sad Monday. It's the first Monday of the month and that means time for the Secret Recipe Club reveal. This posting though is special as November is the last month for the Secret Recipe Club. I have been a member now for several years and I have thoroughly enjoyed all of the new bloggers and recipes I became familiar with by joining this endeavor.
I was assigned Susan of The Wimpy Vegetarian. She has been a member longer than I and I have longed over some of her recipes in the past years. I was happy to see I would be able to make a recipe of my own.
After much searching I found this recipe for Vegetarian Jambalaya Stuffed Red Pepper Casserole. As you can guess from the title of Susan's blog and the recipe name Susan makes vegetarian dishes. Although my husband would rather not have a vegetarian meal, Susan's blog is very accessible with very hardy dishes. She also adds tips for
how to add meat to most.
There was no need to add any meat to this very filling, flavor packed rice and bean mixture. The extra bonus was little cubes of corn bread throughout. Super delicious! Miss O ate it all up and gave her approval with a grin and classic "More, more."
Secret Recipe Club, it has been fun. Thanks for a great journey and many delicious meals and desserts.
Vegetarian Jambalaya Stuffed Red Peppers Casserole
Prep Time: 15 minutes
Cook Time: 65 minutes
Keywords: bake entree vegetarian
Ingredients (serves 4)
- 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)
- ½ tsp kosher salt
- 1 cup diced Roma tomatoes (4 Romas)
- 1 package Zatarain’s New Orleans Style Jambalaya Mix - Original
- 1½ cups vegetable broth
- 1 cup cooked red beans
- 4 cut out circles corn bread to top peppers, plus 1 cup cut into ¾-inch cubes
- 4 red peppers
- ½ cup coarsely grated cheddar cheese (I used Cabot)
- Chopped parsley
Instructions
Preheat the oven to 375˚F.
Warm the olive oil in a heavy bottomed pot over medium-high heat. Add the diced celery, onion, green pepper, jalapeño, and salt. Sauté until fragrant and softened, about 7 - 10 minutes.
Add the diced tomatoes, plus the contents of 1 package of Zatarain's Jambalaya Mix, cooked, and broth. Bring to a boil and simmer for 15 minutes, or until the rice is tender. Stir in the beans, and carefully fold in the cubes of cornbread, keeping them intact.
Carve out the stems of the red peppers using a sharp knife, and remove the seeds, creating a large enough opening in the tops of the red peppers to allow for easy stuffing. Place in a baking dish.
Spoon the stuffing into the peppers, filling them to the top. Spread the remaining stuffing around them in the baking dish.
Top each of the stuffed peppers with 1 tablespoon of cheddar cheese, tent loosely with foil, and bake for 20 minutes. Remove the foil, and place each of the cornbread circles on top of each stuffed pepper. (Each of my cornbread disks were about ¾-inch thick.) Top each cornbread disk with 1 tablespoon cheddar cheese. Tent loosely with foil, and bake about 15 minutes, or until the red peppers are cooked.
Remove the foil, using a sharp knife to gently pry it off any of the cheese, and sprinkle with a little parsley. Serve hot.
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