Keto Cajun Shrimp & Sausage Stuffed Peppers
These low-carb stuffed peppers are loaded with juicy Cajun shrimp, savory smoked sausage, cauliflower rice, and melted cheese for a hearty keto-friendly meal that’s bursting with bold flavor.
Ingredients
4 large bell peppers, halved lengthwise and seeds removed
8 oz shrimp, peeled, deveined, and chopped
8 oz smoked sausage, diced
2 cups cauliflower rice
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange the bell pepper halves in the baking dish, cut side up.
Heat the olive oil in a large skillet over medium heat. Cook the diced sausage for 4–5 minutes until browned.
Add the garlic and cook for 30 seconds.
Stir in the shrimp, Cajun seasoning, smoked paprika, onion powder, salt, and pepper. Cook for 2–3 minutes, just until the shrimp begin to turn pink.
Add the cauliflower rice and cook for another 3–4 minutes until tender.
Stir in the cream cheese until melted and well combined. Remove from the heat and mix in half of the cheddar and mozzarella cheeses.
Spoon the filling evenly into the bell pepper halves.
Sprinkle the remaining cheese over the tops.
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is golden and bubbly.
Garnish with fresh parsley and serve hot.
Tips
Use andouille sausage for an extra kick of Cajun flavor.
Add chopped spinach or mushrooms for extra vegetables.
Top with sliced green onions or a drizzle of hot sauce before serving.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4
