Cajun Stuffed Peppers with Special Sauce | Paleo, Whole30, Keto

Looking for an easy weeknight meal that makes great leftovers?  These Cajun Stuffed Peppers with Andouille Sausage come together in under 30 minutes and are full of flavor.  Top them with a drizzle of my savory "Special Sauce" and you won't believe they're Whole30 compliant and low carb... they are just TOO good!

Quick & Easy Recipes Always Work for Busy Schedules

I've been all about the quick and easy dinners lately with very little time on my hands.  You know... being a full-time mom, wife, and running my business full time?  I sometimes feel like it doesn't look like much, but dang.  It sure feels like a LOT some days!

And as much as you know I love cooking, dinner is not always the first thing on my mind.  So when 5:30 rolls around, I'm usually looking for something quick and easy to throw together, but also something that will make enough food for leftovers the next day.  Bonus points if it actually tastes good, haha!

Ready to Make Cajun Stuffed Peppers 

These stuffed peppers check all of the boxes..., especially in the "easy" and "flavor" departments!  They are done start to finish in under 30 minutes.  And that andouille sausage mixed with my simple Cajun spice blend... topped with a creamy sauce to finish them off?  There's just something about a sauce that brings it all together, and this one can go on just about anything!

Here's what you need:

• Green Bell Peppers
• Andouille Sausage
• Cauliflower Rice
• Yellow Onion
• Cajun Seasoning Blend (made up of garlic powder, smoked paprika, salt, black pepper, onion powder, cayenne, dried oregano, dried thyme)
• Special Sauce (made up of mayo, coconut aminos, onion powder, smoked paprika, Dijon mustard, coconut milk)

First, cut the peppers in half, clean out the seeds and bake for about 15 minutes or until soft.  Then sauté the sausage in a large skillet.  Add the onions until softened.  Then the cauliflower rice and the cajun seasoning and cook for about 7 minutes.  Fill the peppers with the cajun mixture and cook for another 5 minutes.  Top with a drizzle of the special sauce!

What is Andouille Sausage

• Andouille Sausage is associated with Louisana Creole cuisine. It's a smoked sausage made with pork and a variety of seasonings.
• Store the sausage in the refrigerator for up to 2 days before cooking.  Or you can freeze it for up to 2 months.
• We find our favorite Andouille sausage from Whole Foods Market at the butcher counter, and from Aidells at any grocery store (even Target). Can't find andouille sausage that's Whole30 compliant or completely sugar-free?  Substitute any sausage you like that has clean ingredients, or even make your own.  Chicken apple sausage is a great alternative.  

And if you enjoy foods with a little kick, you will also love my Slow Cooker Shrimp and Sausage Jambalaya!

Hope you love this easy dinner recipe as much as we do!  Make it this week, or save it for your next round of Whole30!  Anyone doing one in September??  I'd love to know!

Cajun Stuffed Peppers with Special Sauce 

Ingredients:

• 5 green bell peppers, sliced in half
• 12 oz andouille sausage, chopped if using fully cooked
• 12 oz cauliflower rice 
• 1/2 yellow onion, chopped
• Cajun Seasoning Blend:
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp cayenne
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Special Sauce
• 1/2 cup compliant mayo
• 1 Tbsp coconut aminos
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp Dijon mustard
• coconut milk, to thin

Directions:

1. Preheat the oven to 400ºF.  Slice the bell peppers in half and remove any seeds & insides.  Arrange in a baking dish open side up, and bake for 15 minutes or until tender.
2. Meanwhile, heat about 1 Tbsp of avocado oil in a large skillet over medium to medium-high heat.  Add the sausage and cook until almost browned.  
3. Stir in the chopped onion, and sauté until just softened.
4. Add the cauliflower rice and Cajun Seasoning Blend, and continue to cook until the cauliflower is tender and spices are fragrant about 7 minutes.
5. When the peppers are done baking, remove from the oven and fill with the Cajun stuffing mixture.  Place back in the oven for 5 minutes to let the flavors combine and heat everything through.
6. Make your "Special Sauce" by combining the sauce ingredients in a small bowl, adding coconut milk just a tablespoon or so at a time until it reaches the consistency you prefer (I like it thick enough to "drizzle")
7. Remove the stuffed peppers from the oven and serve with a drizzle of sauce.  Serve, and enjoy!

Notes:

• We find our favorite Andouille sausage from Whole Foods Market at the butcher counter, and from Aidells at any grocery store (even Target). Can't find andouille sausage that's Whole30 compliant or completely sugar-free?  Substitute any sausage you like that has clean ingredients, or even make your own.  Chicken apple sausage is a great alternative.  

If you make and love this recipe, make sure you give it a review below.  And be sure to share your creations by tagging me on Instagram!