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iyma hernandes

Cajun-Style Stuffed Bell Peppers

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Brush the bell pepper halves with olive oil, season with salt and pepper, and place them cut-side up in a baking dish.
  3. Bake the peppers for 15 minutes to partially soften.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the diced andouille sausage and cook until browned.
  6. Add the chopped shrimp and cook just until pink, then remove and set aside.
  7. In the same skillet, sauté the onion, celery, and red bell pepper until softened.
  8. Add the garlic, tomatoes, Cajun seasoning, paprika, and hot sauce, and cook until fragrant.
  9. Return the sausage and shrimp to the skillet and stir in the cooked rice.
  10. Remove the peppers from the oven and generously stuff them with the Cajun filling.
  11. Top each pepper with shredded cheese.
  12. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
  13. 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.