Description
If you’re anything like me, finding a quick yet delicious meal that pleases the whole family can feel like a delightful challenge. That’s where Cajun-Style Stuffed Bell Peppers come into play. These vibrant gems are brimming with a heavenly blend of flavors—think succulent shrimp, spicy andouille sausage, and comforting rice. They offer a nutritious and satisfying dinner choice that’s perfect for busy weeknights or impressing guests. Not to mention, they are as fun to make as they are to eat! So, let’s dive into this culinary adventure together!
Ingredients
Scale
- 4 large bell peppers (any color), halved and seeds removed
- Olive oil
- Salt & pepper
- 1 tbsp olive oil (for filling)
- ½ lb andouille sausage, diced
- ½ lb raw shrimp, peeled, deveined, and chopped
- ½ yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes, drained
- 1 ½ cups cooked rice (white or brown)
- 1 tbsp Cajun seasoning
- ½ tsp paprika
- Dash hot sauce (optional)
- Salt & black pepper to taste
- ½ cup shredded cheese (cheddar, pepper jack, or mozzarella)
- Fresh parsley or green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Brush pepper halves with olive oil, season with salt and pepper, and place in a baking dish. Roast for 15 minutes while you make the filling.
- In a large skillet, heat olive oil over medium. Cook andouille sausage until browned, then add shrimp and sauté until just pink. Remove both and set aside.
- In the same skillet, add onions, celery, and diced bell pepper. Cook 5–7 minutes until softened. Stir in garlic, tomatoes, Cajun seasoning, paprika, hot sauce, salt, and pepper.
- Return sausage and shrimp to the pan, add cooked rice, and stir until combined. Adjust seasoning to taste.
- Spoon filling into roasted pepper halves. Top with shredded cheese. Bake uncovered for 10–15 more minutes, until cheese is melted and bubbly.
- Top with chopped parsley or green onions. Serve hot with cornbread, salad, or a side of creamy grits.
Notes
- You can substitute the andouille sausage with other types of sausage if desired.
- Feel free to add other vegetables to the filling as per your preference.
- This recipe can be easily doubled for larger gatherings.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Cajun
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg