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Slow-Cooker Jambalaya-Stuffed Peppers

Slow Cooker Jambalaya-Stuffed Peppers


  • 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


  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 6 to 8 hours (or on HIGH 2 1/2 to 3 1/2 hours).
  4. Sprinkle with parsley. Cut in half.

Prep Time 15 min | Total Time 6 hr 15 min | 6 servings

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.

Nutritional Information Serving Size 6 servings Amount 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

Recipe and photo credit (used with permission): Kraft Kitchens -

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