Bold, colorful, and packed with Southern-inspired flavor, Cajun-Style Stuffed Bell Peppers are the kind of dinner that feels special without being complicated. Juicy shrimp, smoky sausage, fluffy rice, and vibrant vegetables come together in tender roasted bell peppers for a satisfying, protein-rich meal. Whether you’re cooking for a busy weeknight or hosting guests, this recipe delivers big flavor with minimal fuss.
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Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- Olive oil, as needed
- Salt and black pepper, to taste
For the Filling
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- 1 tablespoon olive oil
- ½ lb andouille sausage, diced
- ½ lb raw shrimp, peeled, deveined, and chopped
- ½ yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes, drained
- 1½ cups cooked rice (white or brown)
- 1 tablespoon Cajun seasoning
- ½ teaspoon paprika
- Hot sauce, optional
- ½ cup shredded cheese (cheddar, pepper jack, or mozzarella)
- Fresh parsley or green onions, for garnish
Instructions for Cajun-Style Stuffed Bell Peppers
Prepare the Bell Peppers
- Preheat the oven to 375°F (190°C).
- Brush pepper halves lightly with olive oil and season with salt and pepper.
- Arrange cut-side up in a baking dish and roast for 15 minutes until slightly tender.
Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Add the diced sausage and cook until browned, about 4–5 minutes.
- Stir in shrimp and cook just until pink. Remove both and set aside.
Build the Flavor Base
- In the same skillet, sauté onion, celery, and red bell pepper for 5–7 minutes until softened.
- Add garlic, fire-roasted tomatoes, Cajun seasoning, paprika, and hot sauce if using. Stir and simmer briefly.
Combine and Stuff
- Return sausage and shrimp to the skillet and mix in cooked rice. Adjust seasoning as needed.
- Spoon the mixture evenly into roasted pepper halves and top with shredded cheese.
Bake
- Bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley or green onions before serving.
Pro Tips
- Slightly undercook the shrimp so they stay tender after baking
- Roast peppers ahead of time to speed up dinner
- Drain tomatoes well to avoid excess moisture
- Use freshly cooked rice for the best texture
Why This Recipe Works
- Balanced Cajun spice without overpowering heat
- Protein-rich and naturally gluten-free
- Easy to customize for different diets
- Great for meal prep and leftovers
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Substitutions & Variations
- Swap shrimp for cooked chicken or turkey
- Use quinoa instead of rice for added protein
- Make it vegetarian with black beans and corn
- Try smoked paprika for deeper flavor
- Mix cheeses for extra creaminess
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Assemble peppers up to 24 hours in advance and refrigerate
- Refrigerate: Store leftovers in an airtight container for up to 3 days
- Freeze: Wrap individually and freeze for up to 3 months
- Reheat: Bake at 350°F until warmed through or microwave in short intervals
Serving Ideas for Cajun-Style Stuffed Bell Peppers
- Serve with cornbread or garlic bread
- Pair with a crisp green salad
- Add creamy grits or roasted vegetables
- Finish with extra hot sauce on the side
Nutrition (Per Serving Estimate)
- Calories: ~350
- Protein: ~20g
- Carbohydrates: ~30g
- Fat: ~18g
- Fiber: ~2g
- Sodium: ~900mg
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Frequently Asked Questions
Can I make Cajun-Style Stuffed Bell Peppers ahead of time?
Yes, assemble them in advance and bake when ready. Add a few extra minutes if baking cold.
Are these stuffed peppers gluten-free?
Yes, as long as the sausage and seasoning are certified gluten-free.
What rice works best?
Both white and brown rice work well. Brown rice adds extra fiber.
Can I freeze them after baking?
Absolutely. Cool completely, wrap well, and freeze for later meals.
These Cajun-Style Stuffed Bell Peppers bring bold Southern flavor, hearty ingredients, and weeknight convenience together in one satisfying dish. Colorful, filling, and endlessly adaptable, they’re a recipe you’ll come back to whenever you crave comfort with a little kick.
Cajun-Style Stuffed Bell Peppers
These Cajun-Style Stuffed Bell Peppers are filled with shrimp, smoky andouille sausage, rice, and bold Southern spices, then baked until tender and cheesy for a satisfying, protein-rich dinner.
Equipment
- Oven
- baking dish
- large skillet
- cutting board
- chef’s knife
Ingredients
- 4 large bell peppers, halved and seeds removed
- olive oil, as needed
- salt and black pepper, to taste
- 1 tbsp olive oil
- 0.5 lb andouille sausage, diced
- 0.5 lb raw shrimp, peeled, deveined, and chopped
- 0.5 yellow onion, finely diced
- 0.5 cup celery, finely diced
- 0.5 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes, drained
- 1.5 cups cooked rice (white or brown)
- 1 tbsp Cajun seasoning
- 0.5 tsp paprika
- hot sauce, optional
- 0.5 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 pepper halves lightly with olive oil and season with salt and pepper.
- Arrange peppers cut-side up in a baking dish and roast for 15 minutes until slightly tender.
- Heat olive oil in a large skillet over medium heat.
- Add diced sausage and cook until browned, about 4–5 minutes.
- Stir in shrimp and cook just until pink, then remove sausage and shrimp and set aside.
- In the same skillet, sauté onion, celery, and red bell pepper for 5–7 minutes until softened.
- Add garlic, fire-roasted tomatoes, Cajun seasoning, paprika, and hot sauce if using. Stir and simmer briefly.
- Return sausage and shrimp to the skillet and stir in cooked rice. Adjust seasoning as needed.
- Spoon the mixture evenly into the roasted pepper halves and top with shredded cheese.
- Bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley or green onions and serve warm.
Notes
Slightly undercook the shrimp before baking so they stay tender. Drain tomatoes well to avoid excess moisture. This recipe is easy to customize with different proteins, grains, or spice levels.
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