Shrimp Jambalaya Stuffed Peppers

Preheat oven to 325 degrees. Grease a 8″x12″ baking pan.

Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch the peppers in the boiling water for about 3 minutes. Immediately remove and place in ice cold water to cool. Drain peppers and place upside down on paper towels to dry.

Heat oil in a large, deep skillet. Saute the onion until almost translucent. Add the garlic, oregano, Creole seasoning, and pepper.

Stir in shrimp and sausage and cook until the shrimp begins to turn pink (about 5 minutes).

Stir in the rice and cook 1 minute. Stir in chicken broth and tomato sauce and bring to a boil. Reduce heat to medium and cook uncovered until thick (about 15-20 minutes) stirring only occasionally to prevent rice from sticking to the bottom.

Once thick, fill the peppers with the stuffing mixture and place in prepared baking dish.

Bake 15-20 minutes or until heated through. Serve with lemon wedges and hot sauce.