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Cajun Comfort
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.
Ingredients
Vegetables
• 4 large bell peppers, halved and seeded
• 1 small yellow onion, diced
• 2 celery stalks, diced
Protein
• 12 oz andouille or smoked sausage, diced
Sauce
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz, drained
Seasoning
• 1 tablespoon Cajun seasoning
Pasta & Grains
• 2 cups cooked white rice
Topping
• 1 cup shredded cheddar
• 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.
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.
Ingredients
Vegetables
• 4 large bell peppers, halved and seeded
• 1 small yellow onion, diced
• 2 celery stalks, diced
Protein
• 12 oz andouille or smoked sausage, diced
Sauce
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz, drained
Seasoning
• 1 tablespoon Cajun seasoning
Pasta & Grains
• 2 cups cooked white rice
Topping
• 1 cup shredded cheddar
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat in a 350°F oven until warm.
Swaps
No white rice? Use the same amount of cooked brown rice.
No cheddar? Use the same amount of Colby Jack.
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.
Quick Fixes
Peppers too firm: bake covered a few minutes longer.
Filling dry: stir in a splash of broth before baking.
Want cheese: top with shredded cheese for the last 5 minutes.
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