Jambalaya-Stuffed Bell Pepper Soup

Jambalaya-Stuffed Bell Pepper Soup is a delicious and hearty dish that is perfect for any occasion. This dish is a combination of two classic dishes, jambalaya and stuffed bell peppers, and is sure to satisfy your taste buds.

To make this dish, you will need the following ingredients per serving:

- 1 large bell pepper
- 1/4 cup cooked rice
- 1/4 cup cooked chicken, diced
- 1/4 cup cooked andouille sausage, sliced
- 1/4 cup diced tomatoes
- 1/4 cup chicken broth
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste

To start, preheat your oven to 375°F. Cut the top off the bell pepper and remove the seeds and membranes. In a bowl, mix together the cooked rice, chicken, andouille sausage, diced tomatoes, onion, celery, green bell pepper, garlic powder, paprika, salt, and pepper. Stuff the mixture into the bell pepper and place it in a baking dish. Pour the chicken broth over the top of the stuffed bell pepper. Cover the dish with foil and bake for 30-35 minutes, or until the bell pepper is tender.
Once the bell pepper is cooked, remove it from the oven and let it cool for a few minutes. Carefully remove the stuffed mixture from the bell pepper and place it in a blender or food processor. Add the chicken broth from the baking dish and blend until smooth. Pour the mixture into a pot and heat over medium heat until warmed through.
The Jambalaya-Stuffed Bell Pepper Soup is now ready to serve. This dish is a perfect combination of spicy and savory flavors, with the tender bell pepper adding a nice crunch to the soup. It is a great dish to serve for lunch or dinner, and is sure to impress your guests.
Type: Soup, Main Dish
Ingredients: Bell Pepper, Rice, Chicken, Andouille Sausage