Bacon, Sausage Jambalaya Filling
6 slices vegetarian bacon slices, cut in 1” strips
6 patties vegetarian sausage, cut into chunks
1 large onion, diced
1 red pepper diced
1 Anaheim pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 ½ teaspoons thyme
3 bay leaves
2 Tablespoons smoked paprika
1 teaspoons cayenne pepper
1 ½ teaspoons celery seed
1 (14 oz) roasted tomatoes with basil
2 cups no chicken broth
1 cup jasmine rice
3 green onion chopped
2 Tablespoons olive oil
1 teaspoon brown sugar
2 Red peppers sliced in half and seeded
In a large pot, add olive oil, onions, peppers, celery,
garlic, veggie bacon and veggie sausage. Cook until sausage and bacon are
crispy and brown Add thyme, smoked paprika, brown sugar, cayenne and celery
seed. Cook for 1 minute. Add tomatoes and no chicken broth and jasmine rice.
Bring to a boil and then reduce to simmer for 25 minutes or until rice is done.
Add the green onions at the end and fluff with a fork.
Stuff the pepper halves with the jambalaya mixture and
put the peppers in a steamer basket. Steam for 25 minutes.
Jambalaya Stuffed Red Peppers
Best stuffed peppers I have ever had.
There will be leftover jambalaya for the next few days or
you can freeze it for another time. As
with all spicy foods they blend better for the next day.