Cajun Style Stuffed Peppers

Cajun Style Stuffed Peppers

90 Reviews 9 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Heidi Slonka
Recipe by  Heidi Slonka

“A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
  2. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
  3. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

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Reviews (90)

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Great job Heidi! This is a wonderful change for stuffed peppers. First, I steamed the green peppers instead of boiling them - easier to handle and that way they didn't get soggy. Then I used the "Creole Seasonings Blend" recipe from this site (and less of it - apprx 1/2 tbls) and right before I stuffed the peppers, I added about 8 oz sharp cheddar cheese: mixed it into the rice & sausage concoction to melt. Finally, I sprinkled a DASH of brown sugar over all and opened another 8oz can of tomato sauce and poured over the top of that. Baked and viola! We loved these! It had kick but it wasn't hot. Great blend of flavors! My whole family thanks you Heidi!!



These are absolutely delicious. I add melted cheese for a wonderful look and flavor. For the little effort these take to make, I give them two thumbs UP!



This recipe was really good. I didn't have any sausages so I'd used bacon and it turned out really well. Found it took longer to cook on the stove top then the time specified. Next time I will cook the rice a head of time to cut down time and chicken broth.

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Amount Per Serving (6 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 954 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Bolognese Stuffed Bell Peppers


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Bison and Brown Rice Stuffed Peppers