Description
These Cajun-Style Stuffed Bell Peppers are packed with bold Louisiana flavors, featuring smoky andouille sausage, tender shrimp, seasoned rice, and melty cheese for a comforting, restaurant-quality meal.
Ingredients
Scale
- 4 large bell peppers (any color), halved and seeds removed
- Olive oil, for brushing
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/2 lb andouille sausage, diced
- 1/2 lb raw shrimp, peeled, deveined, and chopped
- 1/2 yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes, drained
- 1 1/2 cups cooked rice
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon paprika
- Hot sauce, to taste
- 1/2 cup shredded cheese (cheddar, pepper jack, or mozzarella)
- Fresh parsley or green onions, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the bell pepper halves with olive oil, season with salt and pepper, and place them cut-side up in a baking dish.
- Bake the peppers for 15 minutes to partially soften.
- Heat olive oil in a large skillet over medium heat.
- Add the diced andouille sausage and cook until browned.
- Add the chopped shrimp and cook just until pink, then remove and set aside.
- In the same skillet, sauté the onion, celery, and red bell pepper until softened.
- Add the garlic, tomatoes, Cajun seasoning, paprika, and hot sauce, and cook until fragrant.
- Return the sausage and shrimp to the skillet and stir in the cooked rice.
- Remove the peppers from the oven and generously stuff them with the Cajun filling.
- Top each pepper with shredded cheese.
- Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
- Let rest briefly, then garnish with parsley or green onions before serving.
Notes
For a lighter option, substitute turkey sausage for andouille or replace the rice with cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 95mg
Keywords: cajun stuffed bell peppers, stuffed peppers, cajun recipe, bell peppers, shrimp and sausage