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Cajun Sausage Stuffed Peppers
Cajun sausage stuffed peppers filled with smoky sausage, rice, and the trinity, baked until tender.
RECIPE AT A GLANCE
25
min
Active Time
55
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Pre-cooking the filling means the peppers only need to bake until tender. Sausage and Cajun seasoning pack the rice with flavor in every bite.
Quick Fixes
Peppers too firm: bake covered a few minutes longer.
Filling dry: stir in a splash of broth before baking.
Ingredients
Vegetables
• 1 small yellow onion, diced
• 2 celery stalks, diced
Protein
Sauce
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz, drained
Seasoning
Pasta & Grains
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Heat the oven to 375°F and arrange the pepper halves in a baking dish.
2
Heat olive oil in a skillet over medium-high and brown the sausage.
3
Add the onion and celery and cook 4 minutes, then stir in garlic and Cajun seasoning.
4
Stir in the rice and drained tomatoes and warm through.
5
Spoon the filling into the pepper halves and cover the dish with foil.
6
Bake 25 minutes, then uncover, top with cheddar, and bake 5 minutes more.
7
Scatter green onions over and serve.
Store
Store up to 3 days.
Reheat
Reheat in a 350°F oven until warm.
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MORE READER FAVORITES
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Avo's Tip
Pick peppers that sit flat so they stay upright and hold the filling while baking.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I use precooked rice?
Yes. Leftover or microwave rice works perfectly in the filling.
• What sausage is best?
Andouille for heat, or smoked sausage for a milder filling.
• Can I make them ahead?
Yes. Stuff the peppers, refrigerate, and bake when ready, adding a few minutes.
Cajun Sausage Stuffed Peppers
Ingredients
—
—
4 large bell peppers, halved and seeded
—
—
12 oz andouille or smoked sausage, diced
—
—
1 tablespoon olive oil
—
—
1 small yellow onion, diced
—
—
2 celery stalks, diced
—
—
3 cloves garlic, minced
—
—
1 tablespoon Cajun seasoning
—
—
2 cups cooked white rice
—
—
1 can diced tomatoes, 14.5 oz, drained
—
—
1 cup shredded cheddar
—
—
2 tablespoons sliced green onions
Instructions
1
Heat the oven to 375°F and arrange the pepper halves in a baking dish.
2
Heat olive oil in a skillet over medium-high and brown the sausage.
3
Add the onion and celery and cook 4 minutes, then stir in garlic and Cajun seasoning.
4
Stir in the rice and drained tomatoes and warm through.
5
Spoon the filling into the pepper halves and cover the dish with foil.
6
Bake 25 minutes, then uncover, top with cheddar, and bake 5 minutes more.
7
Scatter green onions over and serve.
25
min
active
55
min
total
4
servings
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