Cajun Style Stuffed Peppers Recipe -
Cajun Style Stuffed Peppers Recipe
  • READY IN 1 hr

Cajun Style Stuffed Peppers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Nov 14, 2003

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!!

Most Helpful Critical Review
Nov 24, 2009

Husband really enjoyed. I used chicken sausage and was concerned that the shrimp would be rubbery, but suprisingly enough they were fine, even the next day.

Sep 15, 2003

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!

Jun 05, 2003

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.

Jan 01, 2009

This was awesome food for a family that was raised on Louisiana cooking! However, after cooking this, I will make some changes next time. First of all, 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done, So, I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all, though, this was super tasty!

Jun 05, 2003

Very fast and easy to make, being for Texas we like the kick from the peppers.

Jul 28, 2010

I changed the sausage and put in a half pound spicy italian sausage and a half pound sweet sausage and it turned out great. I made this for my parents and they absolutely loved it. I will definitely make this again. It had a ton of flavor.

Oct 04, 2010

Used chorizo, used cooked rice and omitted chicken broth and it was awesome!!


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 954 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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