Cajun Stuffed Bell Peppers

Fire up your taste buds with these gluten-free, low carb Cajun Stuffed Bell Peppers! Bursting with smoky sausage, ground chicken, and a kick of Cajun seasoning, they’re topped with a creamy remoulade drizzle for that true New Orleans flair.

INGREDIENTS

6 large red or yellow bell peppers, tops and seeds removed, halved

2 Tbsp extra virgin olive oil, divided

1 lb ground chicken

7 oz andouille sausage, diced

1/2 cup celery, diced

1/2 cup green bell pepper, diced

1/2 cup onion, diced

1 Tbsp fresh garlic, minced

1 1/2 Tbsp Cajun seasoning

1/2 tsp smoked paprika

1/2 tsp salt, more to taste

1/2 tsp black pepper, more to taste

1 (14.5oz) can diced tomatoes

2 pkgs Palmini rice, rinsed

1/4 cup fresh parsley, chopped, more for garnish

CAJUN REMOULADE INGREDIENTS

1/4 cup mayonnaise

1 tbsp Creole or Dijon mustard 

1 tsp Tabasco hot sauce 

1 tsp lemon juice

1/2 tsp smoked paprika

1/4 tsp Cajun seasoning

1/2 tsp fresh garlic, minced

1/4 tsp cayenne pepper (optional)

HOW TO MAKE

-Preheat oven to 375°F.

-Place bell pepper halves upright on a parchment paper lined baking dish. Set aside.

-In a large skillet, heat 1 Tbsp olive oil over medium heat. Add ground chicken, breaking it up into small pieces, and cook until browned (5-6 mins). 

-Add andouille sausage, and cook until browned (4-5 mins). Remove meat mixture, and set aside.

-In the same skillet, add 1 Tbsp olive oil, celery, green bell pepper, and onion. Sauté until softened (4-5 mins). 

-Add in garlic, and sauté for 30 se, or until fragrant.

-Stir in Cajun seasoning, smoked paprika, salt, pepper, and diced tomatoes. Cook for 1 min, or until fragrant.

-Return chicken and sausage to the skillet. -Add Palmini rice, and parsley, stirring to combine. Taste and adjust seasoning.

-Spoon the mixture into each bell pepper, packing it tightly.

-Cover the baking dish with foil, and bake for 20 mins. 

-While peppers are cooking, add all remoulade ingredients into a small bowl, and whisk until combined.

-Remove foil, and bake for an additional 10-15 mins, until peppers are tender.

-Drizzle with remoulade, and garnish with fresh parsley.