Get ready to transform your dinner routine with these incredible Cajun-Style Stuffed Bell Peppers. This recipe is an explosion of savory, spicy, and soulful flavors, bringing the heart of Louisiana cooking right to your kitchen. We combine a classic Cajun “trinity” of vegetables with seasoned ground meat and rice, stuff it all into tender bell peppers, and top it with gooey, melted cheese. It’s the kind of comforting, satisfying meal that gets rave reviews from everyone at the table.
If you’re searching for a dish that’s both rustic and impressive, this is it. It’s perfect for a weeknight dinner but special enough for company. Forget bland, uninspired stuffed peppers; this Cajun stuffed pepper recipe delivers a punch of flavor that will have you coming back for seconds.
What Makes These Cajun-Style Stuffed Bell Peppers So Good?
Unlike traditional stuffed peppers, this recipe is built on a foundation of bold Cajun flavors. We don’t just add seasoning; we build layers of taste from the very start. The secret is in the “Holy Trinity” of Cajun cooking and the perfect blend of spices.
- Bold & Savory Filling: A rich combination of Andouille sausage, ground beef, and the essential Cajun trinity—onions, celery, and bell peppers—creates a filling that’s deeply flavorful and incredibly satisfying.
- Perfectly Tender Peppers: We par-boil the bell peppers before baking, ensuring they are perfectly tender and cooked through without becoming mushy.
- Customizable Heat: You control the spice! Easily adjust the cayenne pepper to make your Cajun-Style Stuffed Bell Peppers as mild or as fiery as you like.
- Crowd-Pleasing Comfort Food: This dish is a guaranteed hit. It’s hearty, cheesy, and packed with a unique flavor profile that sets it apart from the everyday meal. For another guaranteed crowd-pleaser, try our Taco Spaghetti recipe.
The Heart of Cajun Cooking: The “Holy Trinity”
Before we dive in, let’s talk about the flavor base of our dish: the Cajun Holy Trinity. This trio of onion, celery, and bell pepper is the foundation of countless Louisiana dishes, from gumbo to jambalaya. Sautéing these three together creates an aromatic, savory base that is absolutely essential for authentic Cajun flavor. In this recipe, it’s what makes the filling for our peppers so incredibly rich and delicious.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need to gather:
- Bell Peppers: We recommend using assorted colors like red, yellow, and orange for a vibrant presentation.
- Olive Oil: For sautéing the vegetables and browning the meat.
- The Holy Trinity: Yellow onion, celery, and a green bell pepper form our flavor base.
- Garlic: Freshly minced garlic adds a pungent, aromatic kick.
- Ground Meat: A mix of ground beef and andouille sausage offers the best flavor and texture.
- Cajun Seasoning: Use your favorite store-bought blend or make your own!
- Diced Tomatoes: A can of petite diced tomatoes adds moisture and a touch of acidity.
- Cooked Rice: Long-grain white rice works perfectly to absorb all the delicious flavors.
- Worcestershire Sauce: Adds a deep, savory, umami note.
- Cheese: Sharp cheddar or a Colby Jack blend melts beautifully on top.
How to Make Cajun-Style Stuffed Bell Peppers
Follow these simple steps to create a show-stopping meal. We’ll walk you through it from prepping the peppers to that final, glorious melted cheese topping.
Step 1: Prepare the Bell Peppers
Start by slicing your bell peppers in half lengthwise and removing the seeds and membranes. Bring a large pot of salted water to a boil. Gently place the pepper halves in the boiling water and cook for 3-4 minutes. This quick par-boil helps them become tender during baking. Remove them with a slotted spoon and set them aside.
Step 2: Sauté the Trinity and Aromatics
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Brown the Meats
Add the ground beef and sliced andouille sausage to the skillet with the vegetables. Cook until the beef is browned, breaking it up with a spoon as it cooks. Drain off any excess grease from the pan.
Step 4: Build the Cajun Filling
Stir the Cajun seasoning, salt, and pepper into the meat mixture. Pour in the Worcestershire sauce and the can of diced tomatoes (undrained). Mix well, then fold in the cooked rice. Let the mixture simmer for a few minutes to allow the flavors to meld together beautifully.
Step 5: Stuff and Bake
Preheat your oven to 375°F (190°C). Arrange the par-boiled pepper halves in a baking dish. Spoon the meat and rice mixture evenly into each pepper half. Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil, sprinkle the shredded cheese over the top of each pepper, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Expert Tips and Variations
Want to make this Cajun stuffed pepper recipe your own? Here are a few tips and fun variations to try.
- Spice It Up (or Down): For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling. For a milder version, ensure your Cajun seasoning is mild and omit any extra heat.
- Meat Variations: Feel free to substitute the ground beef with ground turkey or chicken. You can also use all andouille sausage for a smokier flavor or swap it for spicy Italian sausage.
- Add Shrimp: For a true Louisiana-style dish, add a half-pound of peeled and deveined shrimp to the filling during the last few minutes of simmering.
- Make it Low-Carb: Swap the rice for cauliflower rice for a delicious, lower-carb alternative. Just be sure to squeeze out any excess moisture before adding it to the filling.
If you love savory and cheesy dinners, you should also check out our popular Garlic Butter Steak and Cheesy Rigatoni.
What to Serve with Your Peppers
These Cajun-Style Stuffed Bell Peppers are a complete meal on their own, but they also pair wonderfully with a simple side. A fresh green salad, like this refreshing Cucumber Sweet Pepper Salad, can provide a cool contrast to the spicy filling. You could also serve them with a side of cornbread or some steamed green beans.
Storage and Reheating Instructions
Have leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also microwave them for a few minutes for a quicker option.
Absolutely! You can prepare the entire dish, stuff the peppers, and store them covered in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the initial covered baking time.
The heat comes from the andouille sausage and the Cajun seasoning. To make it milder, use a mild sausage and a mild Cajun seasoning blend. To increase the heat, add 1/4 to 1/2 teaspoon of cayenne pepper to the filling.
If you can’t find andouille sausage, you can substitute it with any smoked sausage, such as kielbasa. For a spicier alternative, spicy Italian sausage is also a great option.
For best results, freeze the peppers after they are stuffed but before baking. Place them in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the total baking time.
Long-grain white rice is the best choice as it holds its shape well and absorbs the flavors of the filling without becoming mushy. You can also use brown rice, but you may need to adjust the moisture in the filling slightly.
Absolutely! You can prepare the entire dish, stuff the peppers, and store them covered in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the initial covered baking time.
The heat comes from the andouille sausage and the Cajun seasoning. To make it milder, use a mild sausage and a mild Cajun seasoning blend. To increase the heat, add 1/4 to 1/2 teaspoon of cayenne pepper to the filling.
If you can’t find andouille sausage, you can substitute it with any smoked sausage, such as kielbasa. For a spicier alternative, spicy Italian sausage is also a great option.
For best results, freeze the peppers after they are stuffed but before baking. Place them in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the total baking time.
Long-grain white rice is the best choice as it holds its shape well and absorbs the flavors of the filling without becoming mushy. You can also use brown rice, but you may need to adjust the moisture in the filling slightly.
Your New Favorite Dinner Awaits!
This Cajun-Style Stuffed Bell Peppers recipe is a true game-changer, bringing bold, exciting flavors to a classic comfort dish. It’s destined to become a staple in your meal rotation. Give it a try and let us know what you think in the comments below! Don’t forget to save this recipe to your favorite board on Pinterest!
Cajun-Style Stuffed Bell Peppers Recipe
Cajun-Style Stuffed Bell Peppers: A Flavor-Packed Weeknight Dinner
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the bell pepper halves and cook for 3-4 minutes to par-boil. Remove and set aside in a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium-high heat. Add the chopped onion, celery, and green bell pepper. Cook for 5-7 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the ground beef and andouille sausage to the skillet. Cook until the beef is browned, breaking it apart with a spoon. Drain any excess grease.
- Stir in the Cajun seasoning, salt, pepper, and Worcestershire sauce. Add the undrained diced tomatoes and the cooked rice. Stir everything together until well combined and heat through for 2-3 minutes.
- Spoon the meat and rice mixture evenly into each of the par-boiled pepper halves.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the shredded cheese evenly over the peppers, and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the peppers are fully tender.
- Let the peppers rest for a few minutes before serving. Enjoy!
Notes
Tip 2: For a smokier flavor, add 1/2 teaspoon of smoked paprika to the filling along with the Cajun seasoning.
Tip 3: You can prepare the filling up to 2 days in advance to save time. Just store it in an airtight container in the refrigerator.
