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Cajun Stuffed Bell Peppers with Cheeses and Red Tomato Sauce Recipe

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3.9 from 11 reviews

These Cajun stuffed bell peppers are a hearty and flavorful American main dish, featuring a savory blend of ground beef, aromatic vegetables, and Cajun-seasoned tomato gravy, all stuffed into tender boiled bell peppers and topped with a melty combination of Parmesan and pepper Jack cheeses. Perfect for a comforting Sunday dinner, this recipe balances spicy and cheesy notes with a satisfying texture.

Ingredients

Rice

  • 1 ½ cups cooked rice

Bells Peppers

  • 5 to 8 green bell peppers, tops, seeds and membranes removed

Red Gravy

  • 2 cups tomato sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried parsley flakes
  • Salt, black pepper and cayenne pepper to taste

Cajun Stuffed Bell Peppers Filling

  • 2 tablespoons butter or oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 pound ground beef
  • 2 tablespoons minced garlic
  • Salt, black pepper and cayenne pepper to taste

Topping

  • Parmesan cheese for topping
  • Pepper Jack cheese for topping

Instructions

  1. Preheat Oven: Set your oven to 350 degrees F to get it ready for baking the stuffed peppers later.
  2. Cook Rice: Cook white rice on the stove as per package instructions. Once done, measure out 1 ½ cups for the recipe and reserve it, leaving extra for another meal.
  3. Prepare Red Gravy: In a small saucepan, combine tomato sauce, garlic powder, onion powder, dried parsley flakes, salt, black pepper, and cayenne pepper. Simmer over low heat for 20 minutes, stirring occasionally to develop deeper flavor.
  4. Boil Peppers: Bring a large pot of water to boil. Submerge the prepared green bell peppers in batches of three or four. Boil each batch for about 10 minutes until the peppers soften and take on a military green shade. Remove with tongs and drain in a colander.
  5. Sauté Vegetables and Meat: Heat a skillet over medium heat and add butter or oil. Sauté chopped onion and celery until they start to brown. Add the ground beef and cook until browned. Stir in minced garlic and cook for an additional minute.
  6. Drain Excess Fat: Drain the skillet contents to remove excess beef fat. Return the meat and veggies to the skillet.
  7. Combine Filling: Add the cooked rice and almost all of the prepared red gravy to the skillet. Stir everything together thoroughly to blend the flavors.
  8. Prepare for Baking: Reserve a small amount of the tomato gravy to pour into the bottom of the baking skillet. Use a large spoon to fill each boiled pepper with the meat and rice mixture.
  9. Add Cheese Topping: Top each stuffed pepper generously with both Parmesan and pepper Jack cheeses.
  10. Bake: Place the stuffed peppers in the oven and bake for 15 to 20 minutes until the peppers are cooked through and the cheese is melted, browned, and bubbly.
  11. Rest and Serve: Remove the peppers from the oven and let them rest for 5 minutes before serving to allow flavors to settle.

Notes

  • The size of the peppers affects how many you’ll need; smaller garden peppers require more. Store-bought peppers may need fewer—about 4 or 5.
  • Leftover filling can be cooled and frozen for future use, ideal for making more stuffed peppers later.
  • This recipe yields hearty main dish portions, perfect for a simple comfort meal.

Find it online: https://bitezly.com/cajun-stuffed-bell-peppers-with-cheeses-and-red-tomato-sauce-recipe/