Keto jambalaya stuffed peppers are keto stuffed peppers filled with chicken, sausage, cauliflower rice, and classic Cajun spices. Delicious low carb stuffed peppers recipe that is perfect for a weeknight dinner.

Keto Jambalaya Stuffed Peppers in a baking dish

These easy keto stuffed peppers are our spin on the classic Creole dish, jambalaya.

Jambalaya is a traditional Creole dish that owes its influence to French, African, and Spanish influences. It’s a one pot meal featuring sausage, chicken, rice, veggies, and bold creole seasonings.

Our recipe takes those flavors, cuts the carbs, and stuffs them into peppers for a unique- but yummy- twist on the classic.

To keep it keto we subbed out the rice for cauliflower rice and with all of those bold flavors you won’t even miss it! The result is a low carb, big flavor meal that will satisfy you.

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ingredients for Keto Jambalaya Stuffed Peppers

Ingredients You’ll Need

Here is what you’ll need for these low carb stuffed peppers:

Keto Jambalaya Stuffed Peppers in baking dish

Instructions

These easy stuffed peppers are made with cauliflower rice instead of regular rice that classic stuffed peppers use and we’ve changed the flavor profile using the same Creole seasoning we used for our Instant Pot Jambalaya and Keto Cajun Chicken Alfredo.

Step 1 – Prepare the oven. Preheat the oven 400 degrees F.

Step 2 – Prepare the peppers. To get the peppers ready, cut bell peppers in half from top to bottom, remove seeds and gently scoop out the white ribs. 

Next, drizzle 1/4  teaspoon of olive oil over each pepper half and use your fingers to rub the oil over the inside and outside. Combine 1/2 teaspoon of salt and 1 teaspoon of Creole seasoning and sprinkle over the inside of the pepper halves. This is going to help give them a little extra burst of flavor!

Finally, place the peppers in a 9×13 inch baking dish and put them into the oven to cook for 15 minutes. 

Step 3 – Make the spice mix. In a small bowl combine the dried thyme, Creole seasoning, and remaining Kosher salt. 

Step 4 – Cook the meats. As the peppers bake, heat a large skillet over medium high heat and add 1 tablespoon of olive oil to it. 

Once heated, place the cubed chicken breast into the pan and sprinkle with half of the Creole spice mix. Let the chicken brown for 2-3 minutes then add the diced sausage to the skillet and cook until slightly browned. Remove sausage and chicken and set aside in a bowl.

Step 5 – Soften the veggies. Pour in the remaining olive oil into the pan and then add the onion and celery in. Cook the veggies until softened or about 5 minutes. Once softened, add the garlic and cook for an additional 2 minutes. 

Step 6 – Add the chicken and sausage back to the pan. Return the chicken and sausage to the skillet with the onion mixture and add the remaining Creole spice mix, diced tomatoes and green chiles, and cauliflower rice. 

Cook until the cauliflower rice is tender, tossing everything together as it cooks. It will take about 5 minutes to soften the rice. 

Step 7 – Stuff and bake the peppers. Carefully remove the cooked peppers from the oven and use a slotted spoon to stuff each one with equal amounts of the chicken and sausage mixture (approximately 4 ounces per pepper half). Once you’ve stuffed them all, return them to the oven and bake for 15 minutes.

Serve hot from the oven.

Keto Jambalaya Stuffed Peppers cut open on a plate

Best Keto Andouille Sausage 

Andouille sausage tends to be very low in carbs with around 2 grams of carbs per link, so feel free to use your favorite brand. 

Our recommendation is Aidells Cajun Style Andouille Smoked Pork Sausage Links. Not only is it delicious with a balance of smoky heat and flavor, it contains only 1 gram of carb per link! 

How to Make it Ahead of Time 

You can stuff the peppers and then store them in the refrigerator in a sealed container for 1 to 2 days before baking them according to the instructions. 

If you prefer, you can bake them ahead of time, let them cool completely, and then place them in an airtight container. Next, place the peppers in the refrigerator for 3 to 4 days. 

Reheat pre-baked peppers in an oven set to 350 degree F for 20 to 25 minutes or until warmed through. For individual servings, you can  microwave the peppers for about 2 to 3 minutes or until warmed through. 

Keto Jambalaya Stuffed Peppers on a plate and platter

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Servings: 8
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Keto Jambalaya Stuffed Peppers

Jambalaya keto stuffed peppers are peppers stuffed with chicken, sausage, cauliflower rice, and Cajun spices to make a low carb dish.

Ingredients

  • 4 Red or Green Bell Peppers
  • 1 teaspoon Kosher salt, divided
  • 2 tablespoons Olive Oil, divided
  • 10 ounces Andouille Sausage, this is approximately 4 links finely diced
  • 12 ounces Chicken breast, cut into 1/2 inch pieces
  • 3 ounces Onion, diced
  • 1 stalk Celery, chopped
  • 3 cloves Garlic, finely minced
  • ½ teaspoon Dried thyme
  • 1.25 tablespoon Creole seasoning, divided
  • 10 ounces Diced tomatoes and green chiles, drained
  • 12 ounces Cauliflower rice

Instructions

  • Preheat oven to 400 degrees F.
  • Cut bell peppers in half from top to bottom, remove seeds and gently scoop out the white ribs.
  • Drizzle 1/4 teaspoon of olive oil over each pepper half and use your fingers to rub the oil over the inside and outside. Combine 1/2 teaspoon of salt and 1 teaspoon of Creole seasoning and sprinkle over the inside of the pepper halves.
  • Place the peppers in a 9×13 inch baking dish and put them into the oven to cook for 15 minutes.
  • In a small bowl combine the dried thyme, Creole seasoning, and the remaining ½ teaspoon of salt.
  • Heat a large skillet over medium high heat and add 1 tablespoon of olive oil to it.
  • Place the cubed chicken breast into the pan and sprinkle with half of the Creole spice mix. Let the chicken brown for 2-3 minutes then add the diced sausage to the skillet and cook until slightly browned. Remove sausage and chicken and set aside in a bowl.
  • Pour in the remaining 2 teaspoons of olive oil and add the onion and celery to the pan, cook until softened, approximately 5 minutes. Add the garlic and cook for 2 minutes more.
  • Return the chicken and sausage to the skillet with the onion mixture and add the remaining Creaole spice mix, diced tomatoes and green chiles, and cauliflower rice. Cook until the cauliflower rice is tender, approximately 5 minutes, stirring to toss everything together.
  • Remove the cooked peppers from the oven and use a slotted spoon to stuff each one with equal amounts of the chicken and sausage mixture (approximately 4 ounces per pepper half).
  • Place the stuffed peppers back in the oven to bake for 15 minutes more.
  • Remove from the oven and serve immediately.

Nutrition

Serving: 1half pepper, Calories: 214kcal, Carbohydrates: 7g, Protein: 20g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 53mg, Sodium: 1272mg, Potassium: 449mg, Fiber: 2g, Sugar: 4g, Vitamin A: 752IU, Vitamin C: 87mg, Calcium: 54mg, Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: keto stuffed bell peppers, keto stuffed peppers, low carb stuffed peppers, stuffed peppers keto