Yesss! 🔥🌶️ Let’s turn up the flavor with these bold, smoky, and soulful Cajun-Style Stuffed Bell Peppers. We’re talking bell peppers overflowing with seasoned rice, spicy sausage, tender shrimp, and that signature Cajun flair. This dish is comforting, crave-worthy, and perfect for weeknight dinners or weekend feasts.

Here’s your full professional recipe post using your signature format: storytelling-forward, packed with helpful details, Todd Wilbur-style structure, and just the right touch of Southern sass.

Hey spice lovers! 🌶️ Ready to bring the heat and flavor of the bayou straight to your dinner table? These Cajun-Style Stuffed Bell Peppers are loaded with smoky sausage, juicy shrimp, rice, veggies, and that perfect kick of Cajun seasoning. They’re cozy, colorful, and full of Southern soul

Kitchies! I’ll never forget the first time I had a real Cajun stuffed pepper. It was in a tiny Louisiana diner—no frills, just incredible food. The pepper was perfectly tender, the filling was spicy and rich, and every bite felt like a celebration. I knew I had to recreate it at home—with just a tiny twist of my own.

I wanted something hearty and filling, but still vibrant. So I built a filling with spicy andouille sausage, tender shrimp, fluffy rice, and the holy trinity of Cajun cooking: onions, bell peppers, and celery. Toss in fire-roasted tomatoes, bold Cajun spices, and a sprinkle of cheese, and we’re in business.

These are the kind of peppers that go straight from oven to table with zero leftovers. They’re freezer-friendly, meal-prep approved, and make your kitchen smell like a southern kitchen in full swing.

Bell peppers are halved and roasted until tender, then stuffed with a savory Cajun-style filling made with spicy sausage, shrimp, rice, onions, celery, garlic, and tomatoes.

The stuffing is bold and smoky with just the right heat level—thanks to Cajun seasoning and a touch of hot sauce. A sprinkle of cheese melts into the top, creating a gooey, golden finish.

The result? A colorful, flavorful main dish that’s hearty, comforting, and packed with Creole and Cajun character. Great for weeknight dinners, Sunday meal prep, or impressing guests with down-home flavor.

A Family Favorite Story

I made these once for my in-laws during a family visit, thinking I’d be the only one who liked them spicy. But by the time I came back to the kitchen, half the tray was gone! My father-in-law called them “next-level jambalaya in a pepper,” and now he requests them every time they visit.

Even my toddler asks for the “red boats,” and we just scoop out a less-spicy center portion for her. It’s become a fun little family meal tradition—with a whole lotta flavor and very few dishes.

Why These Cajun-Style Stuffed Bell Peppers?

• Bold Southern Flavor: All the best of Louisiana cooking, tucked into a pepper.
• Protein-Packed: Sausage + shrimp = serious flavor and staying power.
• One-Pan Wonder: Bake in one dish, serve straight from the oven.
• Make-Ahead Magic: Easy to prep, freeze, and reheat.
• Customizable Heat: Spice it up or tone it down to fit your vibe.

What You Need for Cajun-Style Stuffed Bell Peppers

For the Peppers:

• 4 large bell peppers (any color), halved and seeds removed
• Olive oil
• Salt & pepper

For the Filling:

• 1 tbsp 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 (14 oz) can fire-roasted diced tomatoes, drained
• 1 ½ cups cooked rice (white or brown)
• 1 tbsp Cajun seasoning
• ½ tsp paprika
• Dash of hot sauce (optional)
• Salt & black pepper to taste
• ½ cup shredded cheese (cheddar, pepper jack, or mozzarella)
• Fresh parsley or green onions for garnish

How to Make Cajun-Style Stuffed Bell Peppers

Step 1: Roast the peppers.
Preheat oven to 375°F (190°C). Brush pepper halves with olive oil, season with salt and pepper, and place in a baking dish. Roast for 15 minutes while you make the filling.

Step 2: Cook the sausage and shrimp.
In a large skillet, heat olive oil over medium. Cook andouille sausage until browned, then add shrimp and sauté until just pink. Remove both and set aside.

Step 3: Sauté the veggies.
In the same skillet, add onions, celery, and diced bell pepper. Cook 5–7 minutes until softened. Stir in garlic, tomatoes, Cajun seasoning, paprika, hot sauce, salt, and pepper.

Step 4: Combine filling.
Return sausage and shrimp to the pan, add cooked rice, and stir until combined. Adjust seasoning to taste.

Step 5: Stuff and bake.
Spoon filling into roasted pepper halves. Top with shredded cheese. Bake uncovered for 10–15 more minutes, until cheese is melted and bubbly.

Step 6: Garnish and serve.
Top with chopped parsley or green onions. Serve hot with cornbread, salad, or a side of creamy grits.

Tips for Cajun-Style Stuffed Bell Peppers

Use any color bell pepper you love—red and yellow are sweeter, green has that classic bite. For extra softness, roast the peppers longer before stuffing.

Andouille sausage adds smoky depth, but kielbasa or spicy Italian sausage work in a pinch. For extra moisture, you can stir in a few spoonfuls of tomato sauce or stock before stuffing.

Substitutions and Variations

• Vegetarian Version: Swap sausage and shrimp for black beans, mushrooms, or Beyond meat.
• Grain Swap: Use quinoa, farro, or cauliflower rice for a low-carb twist.
• Extra Cheesy: Stir shredded cheese into the filling and on top.
• Make it Mild: Use sweet sausage and skip the hot sauce for a kid-friendly version.

Make a Healthier Version

Use brown rice or cauliflower rice, low-fat cheese, and turkey sausage for a lighter take. You can also reduce oil and skip the cheese topping altogether—it’s still super flavorful thanks to the Cajun seasoning and roasted veggies.

Closing for Cajun Stuffed Peppers – Todd Wilbur Style

And there it is—smoky, spicy, satisfying, and straight-up Southern. These Cajun-Style Stuffed Bell Peppers are a crowd-pleasing, weeknight-ready meal that’s easy to make, hard to forget, and bursting with bayou flavor. Try ’em once, and they’ll be on your rotation forever. Laissez les bons temps rouler, y’all!

Frequently Asked Questions for Cajun-Style Stuffed Bell Peppers

Can I make these ahead of time?
Yes—assemble them in advance and bake just before serving.

Can I freeze stuffed peppers?
Absolutely! Wrap tightly and freeze for up to 3 months. Thaw before reheating.

What kind of sausage should I use?
Andouille is traditional, but spicy Italian, kielbasa, or chorizo work great.

Are these spicy?
You control the heat! Add or skip hot sauce and adjust seasoning to taste.

Can I make them dairy-free?
Yes—just omit the cheese or use a plant-based alternative.

Do I have to pre-cook the rice?
Yes—precooked rice ensures everything bakes evenly and stays fluffy.

Can I use frozen shrimp?
Yes—just thaw and pat dry before cooking.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.

Can I grill the peppers instead of roasting?
Absolutely—grilled peppers add extra smoky flavor.

Can I serve this with sauce?
A drizzle of hot sauce, tomato sauce, or remoulade is a great touch.

How do I reheat them?
Bake at 350°F until warmed through, or microwave individually.

Can I use ground meat instead of sausage?
Yep! Ground turkey, beef, or chicken all work—just season well.