Shrimp and Sausage Dirty Rice Stuffed Peppers

• 4 large bell peppers, halved and seeds removed
• 1 lb shrimp, peeled and deveined
• 8 oz smoked sausage, diced
• 1 cup long-grain rice
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Chopped scallions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onions and green bell pepper, cook until softened.
3. 3 Add garlic, shrimp, and sausage; cook until shrimp are pink.
4. 4 Stir in rice, diced tomatoes, chicken broth, smoked paprika, and cayenne pepper. Season with salt and pepper.
5. 5 Simmer uncovered for 10 minutes.
6. 6 Place bell pepper halves in a baking dish, cut side up. Spoon rice mixture evenly into each pepper half.
7. 7 Cover the dish with foil and bake for 25 minutes.
8. 8 Garnish with chopped scallions before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• For a vegetarian option, substitute the sausage and shrimp with black beans and corn.

Substitutions

• Use andouille sausage for a spicier kick, or substitute with turkey sausage for a leaner option.

Pairings

• A crisp Chardonnay or a cold beer makes a great pairing.

Nutrition

Tips

• For extra flavor, toast the rice in the skillet for a minute before adding the liquids.
• If you prefer a saucier filling, add an extra 1/2 cup of chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven covered with foil.

Serving Suggestions

• Serve with a fresh green salad or cornbread for a complete meal.

FAQ