Cajun-Style Stuffed Bell Peppers are my go-to when I want something bold, cozy, and surprisingly easy. Maybe you’ve got hungry people circling the kitchen or you’re just over bland dinners and want flavor without fuss. This recipe brings smoky heat, tender rice, and juicy peppers together in a way that just works. If you’re tired of meals that leave you bored, this one wakes everything up. It’s a great make-ahead option too, which is a lifesaver on busy nights. Let’s get you cooking something you’ll be proud to serve.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Cajun-Style Stuffed Bell Peppers is a keeper: fast to prep with no weird tricks. Cajun-Style Stuffed Bell Peppers are my go-to when I want something bold, cozy, and surprisingly easy. Maybe you’ve got hungry people circling the kitchen or you’re…
How to Make Cajun Stuffed Bell Peppers
When I’m craving the comfort of Cajun-Style Stuffed Bell Peppers, I keep things simple and focused on flavor. You’ll build the filling in one pan, stuff the peppers, and bake until tender and bubbly. Here’s how I make it on a weeknight without overthinking a thing.
Ingredients
- 4 to 5 large bell peppers (any color), tops sliced off and seeds removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 rib celery, diced
- 1 small green pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 4 to 6 ounces andouille sausage, diced (optional but awesome)
- 1 cup cooked long-grain rice
- 1 cup tomato sauce or crushed tomatoes
- 1/2 cup low sodium chicken broth
- 2 to 3 teaspoons Cajun seasoning
(make your own blend if you want to control the heat) - 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- 1/2 cup shredded Monterey Jack or cheddar, optional
- 2 tablespoons chopped parsley or green onions for finish
Step-by-step
1. Heat the oven to 375°F. Bring a pot of salted water to a boil. Drop in the hollowed peppers and parboil for 3 to 4 minutes. This softens the walls and helps them bake evenly. Drain and set in a baking dish, cut side up.
2. Warm the oil in a large skillet over medium heat. Add onion, celery, and diced green pepper. This trio is the Holy Trinity of Cajun cooking. Cook until soft and fragrant, about 5 to 7 minutes. Stir in the garlic for the last 30 seconds.
3. Add the ground meat and brown it, breaking it up as it cooks. If using andouille, toss it in once the beef is no longer pink. Skim any excess grease if needed.
4. Season with Cajun seasoning, smoked paprika, thyme, Worcestershire, salt, and pepper. Pour in the tomato sauce and broth. Simmer 4 to 5 minutes so everything gets friendly and saucy.
5. Stir in the cooked rice and parsley or green onions. Taste and adjust salt and heat. You want the filling a little bold since the pepper will mellow it.
6. Spoon the filling into the peppers and gently pack it down. Sprinkle cheese on top if you like. Cover the dish with foil and bake 20 minutes. Uncover and bake 10 to 15 more minutes until the peppers are tender and the tops are lightly browned and bubbling.
7. Let them rest for 5 minutes. Finish with more herbs, then dig in.
Quick note: If the peppers are wobbly, shave a sliver off the bottom to level them, but don’t cut all the way through.
That’s the whole game plan. The result tastes like a hug in a bowl, with just-right heat and juicy pepper flavor supporting everything.
Cajun Stuffed Peppers Variations
Change it up based on what’s in your kitchen or who you’re feeding. The Cajun spirit is all about making it work with flavor and heart.
Flavor swaps and easy ideas
Protein choices: Ground turkey keeps things light, beef brings beefy comfort, andouille adds smoky heat. Shrimp works too. Just sear shrimp separately and fold them in at the end so they don’t overcook.
Rice alternatives: Try brown rice for more fiber, or go with cauliflower rice to keep it lighter. Add a splash more broth if using cauliflower rice so it doesn’t dry out.
Veggie boosters: Corn, black beans, or diced zucchini all slide into this filling nicely. Keep them small so the texture stays cohesive.
Heat control: Start with 2 teaspoons Cajun seasoning and add more to taste. For extra kick, stir in a pinch of cayenne. For gentle warmth, lean on smoked paprika and black pepper instead.
Cheese or not: I love a melty finish, but you can skip cheese to keep things dairy free. A drizzle of olive oil on top before baking adds shine and helps browning.
Pepper colors: Green peppers are the classic, more savory choice. Yellow and red are sweeter. For a deeper dive on picking the best peppers, check my quick guide
how to choose bell peppers.
Make it extra smoky: A few dices of bacon cooked with the veggies at the start bring a smoky backbone. Just reduce added salt a bit.
Half-pepper option: Slice peppers in half lengthwise and make 8 halves. Faster to bake and easy for portion control.
These little tweaks keep the spirit of Cajun-Style Stuffed Bell Peppers alive while fitting your pantry and taste buds. 
Nutritional Information for Cajun Stuffed Bell Peppers
Everyone’s ingredients are a bit different, but here’s a helpful snapshot if you’re keeping an eye on nutrition. For one stuffed pepper (with lean turkey and a modest sprinkle of cheese), you’re looking at roughly 350 to 420 calories. Protein lands around 24 to 28 grams, carbs around 30 to 35 grams depending on rice and tomatoes, and fat around 12 to 18 grams, higher if you include andouille or more cheese. Fiber usually clocks in around 4 to 6 grams thanks to the pepper and aromatics. Sodium varies a lot, so if that’s a concern, use low sodium broth, make your own seasoning blend, and skip the added salt until you taste the filling.
Want it lighter Still delicious. Use turkey, swap in cauliflower rice, and go easy on the cheese. Craving hearty game-day vibes Use beef, add andouille, and pile on the cheese. Both are legit, both are worth making.
These numbers are guides, not handcuffs. Let flavor lead, then tweak the details to match your goals.
Tips for Perfect Cajun Stuffed Bell Peppers
Parboil the peppers for a few minutes first. This jumpstart guarantees tenderness without needing to overbake the filling.
Season the filling boldly. The pepper walls will tone things down, so make the skillet mixture taste slightly stronger than you think before stuffing.
Don’t skimp on the Trinity. The onion, celery, and green pepper create a savory base you can’t fake. Let them soften and sweeten in the pan. That’s your flavor foundation.
Choose the right rice. Long-grain rice keeps the filling fluffy and not mushy. If your rice is fresh and steaming hot, let it cool a bit so it doesn’t keep cooking in the oven.
Cover first, then uncover. Foil traps steam and softens the peppers. Removing it at the end gives you that lightly bronzed top we all crave.
Make-ahead magic. Assemble peppers up to a day in advance, cover, and refrigerate. Add about 5 extra minutes to the covered bake. They also freeze well wrapped tightly, unbaked or baked.
If rice gives you trouble sometimes, here’s a handy primer that I lean on when I need a refresher: how to cook rice perfectly.
Made these for a family Sunday and even my spice-shy aunt went back for seconds. Perfect warmth, super cozy, and the leftovers reheated like a dream.
If you’re chasing that signature snap-meets-tender bite, go 25 to 30 minutes total bake time. If you want ultra soft peppers, extend by 5 to 10 minutes and keep an eye on the tops. It’s your dinner, so cook it exactly the way you like it.
Serving Suggestions for Cajun Stuffed Bell Peppers
I love putting a pepper on a warm plate and letting it be the star, then adding a few simple sides to round everything out. Here are easy wins that play nice with Cajun spice:
- A crunchy green salad with lemony vinaigrette for a bright contrast
- Buttery cornbread or a warm baguette to mop up the juices
(try my jalapeño cornbread) - Light slaw with cabbage and apple for refreshing crunch
- Dirty rice or red beans if you want full-on Louisiana vibes
(dirty rice side dish is a classic) - Cool dollop of sour cream or yogurt to soften the heat
- Fresh herbs and a squeeze of lemon right before serving
Leftovers make the best lunch. Reheat gently in the oven at 325°F or in the microwave in short bursts so the peppers stay tender. If you plan to bring them to a potluck, bake them in a disposable tray and keep covered during transport. The filling stays moist and the peppers hold up well.
One more idea I swear by. Turn extra filling into next-day burritos or stuff it into roasted zucchini boats. No one complains when lunch tastes like Cajun-Style Stuffed Bell Peppers in a new outfit.
Common Questions
How spicy are these It depends on your Cajun seasoning and whether you add andouille or cayenne. Start mild and build up. You can always finish with hot sauce at the table.
Do I have to parboil the peppers I highly recommend it. It sets you up for tender peppers without overcooking the filling. If you skip it, add more bake time.
Can I make them ahead Yes. Assemble and refrigerate up to 24 hours. Bake covered a little longer, then uncover to finish.
What’s the best rice for stuffing Long-grain white rice is the most dependable. Brown rice is fine too. Cauliflower rice keeps it lighter but needs a touch more broth.
How do I store and reheat Store in an airtight container up to 4 days. Reheat in the oven at 325°F until warm or microwave in short bursts.
The Coziest Way To Bring Cajun Flavor Home
If you want a dinner that smells like comfort and tastes like a little vacation to Louisiana, Cajun-Style Stuffed Bell Peppers deliver. You get spice, savor, and just enough sweetness from the pepper itself, all in one tidy package. For another take you might love, check out
Cajun Stuffed Bell Peppers – A Sprinkling of Cayenne, which leans into a saucy, beefy version. However you build yours, trust your taste buds and season boldly. I can’t wait for you to try it and make it your new weeknight hero.
Cajun Stuffed Bell Peppers
Ingredients
Method
- Preheat the oven to 375°F. Bring a pot of salted water to a boil. Drop the hollowed peppers in and parboil for 3 to 4 minutes. Drain and set in a baking dish, cut side up.
- In a large skillet, warm the olive oil over medium heat. Add the diced onion, celery, and green pepper, cooking until soft and fragrant, about 5 to 7 minutes. Stir in the minced garlic during the last 30 seconds.
- Add the ground meat and cook until browned, breaking it up as it cooks. If using andouille sausage, add it once the beef is no longer pink. Skim any excess grease if necessary.
- Season the mixture with Cajun seasoning, smoked paprika, thyme, Worcestershire sauce, salt, and black pepper. Pour in tomato sauce and chicken broth, simmering for 4 to 5 minutes.
- Stir in the cooked rice and parsley or green onions, tasting and adjusting for salt and heat.
- Spoon the filling into the hollowed bell peppers and gently pack it down. Top with cheese if desired.
- Cover the dish with foil and bake for 20 minutes. Then uncover and bake for an additional 10 to 15 minutes until peppers are tender and tops are bubbling.
- Let the stuffed peppers rest for 5 minutes before serving. Finish with more herbs if you like.
