Go Back
A vibrant yellow bell pepper half filled with a savory Cajun rice and meat stuffing, shown before baking. The filling is rich with herbs and spices.

Cajun-Style Stuffed Bell Peppers: A Flavor-Packed Weeknight Dinner

This Cajun-Style Stuffed Bell Peppers recipe features a savory blend of ground meat, andouille sausage, rice, and the Cajun 'Holy Trinity,' all baked in tender bell peppers with a melted cheese topping. It's a flavorful and satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large bell peppers (any color), halved lengthwise, seeds removed
  • 1 tbsp olive oil
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 lb ground beef (80/20)
  • 8 oz andouille sausage, sliced
  • 2 tbsp Cajun seasoning Use more or less to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 2 cups cooked white rice
  • 1.5 cups shredded sharp cheddar cheese or Colby Jack blend

Equipment

  • 1 Large Skillet
  • 1 9x13 inch Baking Dish
  • 1 Large Pot

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the meat and rice mixture evenly into each of the par-boiled pepper halves.
  6. 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.
  7. Let the peppers rest for a few minutes before serving. Enjoy!

Notes

Tip 1: Don't skip par-boiling the peppers! It's the key to ensuring they are tender, not crunchy, after baking.
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.