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Jambalaya and Chakalaka combine flavors to create these insanely delicious and cheesy Jamba-Laka Stuffed Peppers! Cajun spices infuse the Chakalaka flavors along with rice, tomatoes, chicken, and andouille sausage all stuffed inside a sweet and tender bell pepper.


Jamba-Laka Stuffed Peppers

Serves 4 | Prep Time 1 hour | Total Time 1.25 hour


  • 4 large bell peppers, whole
  • 2 tbsp olive oil, divided 1 onion, diced
  • 2 stalks of celery, diced 2 carrots, chopped
  • 2 tbsp tomato paste
  • 1 8-oz can of crushed tomatoes
  • 1 tbsp Cajun seasoning 1 cup chicken broth
  • 8-oz fully cooked andouille sausage, diced
  • 2 cups cooked chicken, diced
  • 1 cup brown rice, cooked
  • 1 package Original Chakalaka, prepared
  • 1/2 cup shredded cheddar cheese
  • freshly sliced chives, for serving


  1. Slice the very top off of the peppers, about 1⁄4-inch from the top. Remove the seeds from the inside of the pepper, leaving it fully intact. You may need to slice a bit off the bottom of the pepper so it sits flat, but do not cut all the way through so the filling stays inside. Save the pepper tops. Place them in a baking dish with 1 tbsp of the olive oil and set it aside.
  2. Preheat the oven to 350 degrees F.
  3. In a large skillet, heat the remaining olive oil over medium heat. Add the onions, celery, and carrots and cook, stirring frequently, for about 8-10 minutes or until the veggies are tender and browned.
  4. Add the tomato paste and allow it to coat the veggies. Toast the tomato paste for 2-3 minutes until it becomes a deep red color.
  5. Add the Cajun seasoning and deglaze the pan with the broth. Scrape with a wooden spoon to get any browned bits from the pan into the sauce. Bring to a simmer.
  6. Add the cooked sausage and chicken. Stir to combine and allow the meat to warm.
  7. Mix the rice and prepared Chakalaka into the mixture. Turn off the heat.
  8. Spoon enough filling into the peppers so that it reaches the top. Top with shredded cheese and then place the pepper lid on top. Repeat with all the peppers.
  9. Bake in the preheated oven for 45 minutes until the peppers are very tender and the cheese is melted.