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Keto Jambalaya Stuffed Peppers Recipe

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This Keto Jambalaya Stuffed Peppers recipe offers a low-carb twist on the classic Creole dish, substituting traditional rice with cauliflower rice and packing bold flavors inside roasted bell pepper halves. Featuring a hearty mix of spicy andouille sausage, seasoned chicken breast, and a blend of Creole spices, this dish is perfect for a satisfying, healthy weeknight meal that fits well into a ketogenic lifestyle.

Ingredients

Vegetables

  • 4 Red or Green Bell Peppers
  • 3 ounces Onion, diced
  • 1 stalk Celery, chopped
  • 3 cloves Garlic, finely minced
  • 10 ounces Diced tomatoes and green chiles, drained
  • 12 ounces Cauliflower rice

Meat

  • 10 ounces Andouille Sausage (approximately 4 links, finely diced)
  • 12 ounces Chicken breast, cut into 1/2 inch pieces

Spices and Seasonings

  • 1 teaspoon Kosher salt (divided)
  • 2 tablespoons Olive Oil (divided)
  • ½ teaspoon Dried thyme
  • 1.25 tablespoon Creole seasoning (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare the peppers for roasting.
  2. Prepare Peppers: Cut bell peppers in half from top to bottom, remove seeds and white ribs gently to create hollow halves ready for stuffing.
  3. Season Peppers: Drizzle 1/4 teaspoon olive oil over each pepper half and rub inside and outside evenly. Mix 1/2 teaspoon salt with 1 teaspoon Creole seasoning and sprinkle inside the pepper halves to season.
  4. Roast Peppers: Arrange the peppers cut side up in a 9x13 inch baking dish and bake in the preheated oven for 15 minutes to soften them slightly.
  5. Mix Remaining Spices: In a small bowl, combine dried thyme, the remaining 1/4 tablespoon Creole seasoning, and 1/2 teaspoon salt; set aside for seasoning the meat and veggies.
  6. Cook Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add chicken pieces, sprinkle half the Creole spice mix over them, and brown for 2-3 minutes.
  7. Add Sausage: Add the diced andouille sausage to the skillet, cook until slightly browned, then remove the chicken and sausage mixture and set aside.
  8. Sauté Vegetables: Pour in the remaining 2 teaspoons olive oil into the skillet. Add onion and celery, cooking until softened about 5 minutes. Stir in garlic and cook another 2 minutes.
  9. Combine Ingredients: Return chicken and sausage to skillet with vegetables. Add the remaining Creole seasoning mix, drained diced tomatoes and green chiles, and cauliflower rice. Cook together for approximately 5 minutes until cauliflower rice is tender and all ingredients are well combined.
  10. Stuff Peppers: Remove peppers from the oven. Using a slotted spoon, fill each pepper half evenly with about 4 ounces of the chicken and sausage mixture.
  11. Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for an additional 15 minutes to meld flavors and heat through.
  12. Serve: Remove from oven and serve immediately while hot and flavorful.

Notes

  • You can adjust the level of Creole seasoning to suit your spice preference.
  • For a dairy-free recipe, avoid adding cheese toppings that some jambalaya recipes include.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • This recipe can be made ahead by preparing the stuffing in advance; just fill and bake peppers when ready to serve.
  • Use fresh cauliflower rice for best texture, or well-drained frozen cauliflower rice as a convenient alternative.

Find it online: https://recipethrive.com/keto-jambalaya-stuffed-peppers-recipe/