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Cajun Stuffed Bell Peppers

A bold and cozy dish, Cajun-Style Stuffed Bell Peppers feature smoky heat and tender rice, perfect for busy nights and packed with flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 to 5 pieces 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) adds smoky heat
  • 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 adjust to taste
  • 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

Method
 

Preparation
  1. 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.
  2. 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.
Cooking the Filling
  1. 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.
  2. 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.
  3. Stir in the cooked rice and parsley or green onions, tasting and adjusting for salt and heat.
Assembly and Baking
  1. Spoon the filling into the hollowed bell peppers and gently pack it down. Top with cheese if desired.
  2. 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.
  3. Let the stuffed peppers rest for 5 minutes before serving. Finish with more herbs if you like.

Notes

For extra smoky flavor, add diced bacon when cooking the vegetables. You can also make these ahead by refrigerating assembled peppers or freezing them unbaked.