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 9x13 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.