Jambalaya Stuffed Bell Peppers (with Plant-Based Option!)

These Jambalaya Stuffed Bell Peppers are delicious, savory, satisfying, and simple to make! The presentation of the roasted bell peppers provides a special touch- with the added benefit of portion control and sneaking more green veggies into your meal! Bonus: With a few simple swaps, these can also be made plant-based.

We have been eating more plant-based meals when cooking at home, and this recipe only takes a few swaps to create an amazing healthy plant-based meal… Don’t knock it till you try it!

Jambalaya (pronounced “jum-ba-lie-a”) is a classic Louisiana rice dish filled with spicy vegetables and meats. This simplified version is fabulous because it’s easy enough for a quick weeknight meal, while also being festive enough for a dinner with friends!

Tips for making these SUPER EASY jambalaya stuffed bell peppers:

  1. Cook the rice ahead (or start the rice before you start prepping the jambalaya filling so that it’s ready by the time you need to fill your pepper pots!)
  2. Season your Shredded Oyster Mushrooms separately before adding to the filling mixture (for plant-based chicken substitute), or Have a rotisserie chicken on-hand for perfectly easy shredded chicken.
  3. Use a flavorful pre-cooked Andouille style smoked sausage or chorizo (Andouille is the traditional Louisiana favorite, but you can use a plant based smoked chorizo for a healthier meal without sacrificing flavor). Great flavor and little effort!

Jambalaya Stuffed Bell Peppers (Plant Based Option)


  • 4 Large Bell Peppers or 5-6 small
  • 2 Cellery Stalks minced (about 3/4-1 cup minced)
  • 1/2 Large Onion minced (about 3/4-1 cup minced)
  • 2 Tbsp Butter Ghee, or Coconut Oil
  • 2 Cups Rice Cooked (or substitute cauliflower rice for lower carb)
  • 1 Cup Strong Chicken or Veggie Stock 2 Bouillon Cubes to 1 Cup Boiling Water, or Homemade Broth
  • 1 Rotisserie Chicken Breast Meat (or Shredded Oyster Mushrooms) shredded (about 2 cups)
  • 1 10 oz. can of Rotel Diced Tomatoes & Green Chilies drained
  • 2 Links Andouille Style Sausage (or plant based chorizo, such as Abbot's Spanish Smoked Choizo) precooked and cut into small pieces (about 1.5 cups)
  • 2 tsp Tony’s Creole Seasoning see note in blog post about altering spice and modifications
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 tsp Smoked Paprika


  • Preheat oven to 375f.
  • In a large skillet over medium heat, saute the chopped onion and celery with the butter or cocnut oil for 2-3 minutes, until the veggies begin to soften.
  • Add the shredded chicken (or shredded oyster mushrooms), andouille sausage (or plant based chorizo), rice, stock, drained tomatoes & chilies, and spices to the skillet, stirring to combine.
  • Slice off the tops of the bell peppers, removing the seeds and white tissue from the inside of the peppers to create open-mouthed bowls. Place bell peppers in a 9×13 casserole dish or a cast-iron dish with high sides to catch any drips while baking.
  • Fill the bell pepper bowls with the jambalaya filling and replace pepper tops.
  • Bake in preheated oven at 375f for about 20 minutes, or until bell peppers are soft when poked with a fork.
  • *See blog post for step-by-step pictures, tips, and alternative baking methods for grill.
This is not an advertisement, but Tony’s Chachere’s is the creole seasoning brand that was most commonly used in my hometown. We would put it on almost anything, from eggs to gumbo! But you can also make your own Cajun spice blend or try one of the other Cajun or Creole spice blends that are available in most grocery stores.
Additional Notes:
  • For Mild Tastes: You can reduce the creole seasoning by a 1/2 tsp if it’s too spicy for your audience and use the mild version of the Rotel tomatoes. Add salt to-taste if you reduce the creole spice blend, since the creole seasoning provides the salt in this dish.
  • For Cooking on the Grill: Follow the same directions for preparation, but place your stuffed peppers in a grill-safe pan (I use a large cast-iron skillet), cover with foil, and cook over medium heat. The peppers should roast fairly quickly, so check every 5-6 minutes or so by poking with a fork until peppers are soft and tender.
My husband’s family has ZERO spice tolerance, so we have to keep meals very mild when we’re together… but I keep extra seasonings on-hand for the few brave members! 😀 Have you ever eaten authentic Jambalaya? Do you prefer spicy or mild food? I’d love to hear how you handle taste-bud differences in your household!
Bon Appetit!
XOXO Abigail



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