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.