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Cajun Beef Sausage Stuffed Bell Peppers with Spiced Rice Recipe

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Experience the rich, smoky flavors of Cajun sausage stuffed into vibrant bell peppers, complemented by spiced rice. This hearty dish is perfect for a cozy family dinner or a quick weeknight meal.

Ingredients

Scale
  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 1 pound Cajun sausage (such as Andouille), casings removed and crumbled
  • 1 cup cooked rice (preferably long-grain or jasmine)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup shredded sharp cheddar cheese (optional for topping)
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • Salt and pepper to taste
  • Fresh parsley or green onions for garnish (optional)
  • 1 cup long-grain rice
  • 2 cups chicken broth (or vegetable broth)
  • 1 teaspoon Cajun seasoning
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. Preheat your oven to 375°F (190°C). This temperature allows the peppers to roast perfectly without overcooking.
  2. While the oven is heating up, prepare the bell peppers by cutting off the tops and removing the seeds. Make sure to leave enough of the pepper to hold the filling. Set them aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent, stirring occasionally to prevent sticking.
  4. Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  5. Next, add the crumbled Cajun sausage to the skillet. Cook for about 5-7 minutes, breaking it up with a spatula until it’s browned and cooked through. You’ll know it’s ready when it’s no longer pink and has developed a bit of crust.
  6. Stir in the drained diced tomatoes and 1 tablespoon of Cajun seasoning. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld together.
  7. In a large bowl, combine the cooked rice with the sausage mixture. Season with salt and pepper to taste. If you’re using cheese, you can mix in half now and save the rest for topping.
  8. Stuff each bell pepper generously with the sausage and rice mixture, pressing down lightly to pack it in.
  9. Place the stuffed peppers upright in a baking dish. If they don’t stand well on their own, you can slice a small amount off the bottom to create a flat base.
  10. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps steam the peppers, making them tender.
  11. After 25 minutes, remove the foil and sprinkle the remaining cheese on top of the peppers. Bake uncovered for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  12. Once done, remove the dish from the oven and let the peppers cool for a few minutes. Garnish with fresh parsley or green onions before serving.

Nutrition

Keywords: Don’t overstuff the peppers; they need some room to expand while cooking. For the best texture, try to use cold, leftover rice instead of freshly cooked rice. You can also add a small splash of broth at the bottom of the baking dish before baking for added moisture.

Find it online: https://softtasty.com/cajun-beef-sausage-stuffed-bell-peppers-with-spiced-rice-recipe/