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Keto Jambalaya Stuffed Peppers in a baking dish

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.
Course Main
Cuisine American
Keyword keto stuffed bell peppers, keto stuffed peppers, low carb stuffed peppers, stuffed peppers keto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 214kcal
Author Kat Jeter & Melinda Caldwell


  • 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


  • 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 9x13 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.


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