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Cajun Stuffed Peppers Recipe

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3.9 from 4 reviews

Cajun Stuffed Peppers are a spicy, flavorful twist on the classic stuffed bell peppers. Filled with a hearty mixture of ground beef, Cajun spices, rice, and cheese, these peppers deliver a perfect balance of heat and comfort. Ideal for a satisfying dinner, they offer a vibrant, savory meal that blends Cajun flair with traditional cooking.

Ingredients

Bell Peppers

  • 4 large bell peppers (any color, tops removed and seeds discarded)
  • 1 tablespoon olive oil (for brushing)

Vegetable Mix

  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small celery stalk, finely chopped
  • 1/2 small green bell pepper, finely chopped

Stuffing/Filling

  • 1 pound ground beef (or ground chicken, turkey, or small shrimp as preferred)
  • 1 cup cooked white rice (can substitute cooked brown, wild rice or quinoa)
  • 1 (14.5 ounces) can diced stewed tomatoes, drained
  • 1 small 4-ounce can tomato sauce
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1/2 cup shredded white cheddar cheese, mozzarella, jack, or Havarti
  • 1/4 cup chopped fresh parsley
  • Additional olive oil for drizzling
  • Extra shredded cheese for topping (optional)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
  2. Prepare the Peppers: Remove the tops and seeds from the bell peppers. Slice in halves if desired. For softer peppers, pre-boil them in salted water for 12 minutes before proceeding.
  3. Oil and Arrange Peppers: Brush the peppers lightly with olive oil and place them in an ovenproof casserole dish or deep baking dish.
  4. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, garlic, celery, and green bell pepper; stir-fry for 3 to 4 minutes until softened and fragrant.
  5. Cook the Meat: Add the ground beef (or preferred protein such as ground chicken, turkey, or shrimp) to the skillet. Cook until browned and no longer pink. Drain excess grease if needed.
  6. Add Seasonings and Tomatoes: Stir in drained stewed tomatoes, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Simmer over low heat for about 4 minutes to blend flavors.
  7. Mix in Rice and Cheese: Fold in the cooked rice and 1/2 cup shredded cheese into the meat mixture. Stir until combined thoroughly.
  8. Fill the Peppers: Spoon the stuffing evenly into the prepared bell peppers, mounding slightly.
  9. Add Toppings and Sauce: Optionally, sprinkle extra shredded cheese on top of the stuffed peppers. Pour the small can of tomato sauce around the peppers in the baking dish and drizzle a little olive oil over the top.
  10. Bake Covered: Cover the casserole dish and bake in the preheated oven for 25 minutes to cook through and meld flavors.
  11. Brown the Cheese: Remove the cover and continue baking until the cheese is golden brown and bubbly, about 5 to 7 minutes. For a crisper top, you can broil on medium heat for 2 minutes, watching carefully to avoid burning.
  12. Garnish and Serve: Sprinkle chopped fresh parsley over the peppers before serving for a fresh finish.

Notes

  • Use any cooked rice variety—white, brown, wild, or quinoa—to substitute the rice in the recipe.
  • Ensure the meat is thawed before cooking. If using frozen, pat dry after draining grease to avoid excess moisture.
  • Substitute ground pork, lamb, chicken, turkey, or seafood like small cooked shrimp as preferred.
  • For softer peppers, microwave for 3 minutes or boil for 12 minutes before stuffing.
  • To achieve a crispier pepper skin or cheese topping, broil for 2 minutes on medium heat while watching carefully.
  • Use assorted colored bell peppers for a colorful presentation.
  • Various other filling combinations can be tried, such as buffalo chicken with cheddar, all-vegetable with Parmesan, or leftover meat with cheese and rice.

Find it online: https://bitezly.com/cajun-stuffed-peppers-recipe/