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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 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.