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Cajun Style Stuffed Peppers

Cajun Style Stuffed Peppers

"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."
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1 h servings 307 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 106
  1. 145 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 th...

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 ...

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 stuffi...

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

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 defi...

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

We thought these were a great, simple, and healthful Sunday dinner. I used yellow instead of green peppers (preference) but other than that followed the recipe as stated. Next time I would be ...

Excellent. Used Creole seasoning blend from this site too, was very good. Cut peppers in half and then stuffed, personal preference, just find them easier to eat this way.

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