Cajun Style Stuffed Peppers

Name: Cajun Style Stuffed Peppers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 servings
Ingredients: 6 large green bell peppers; 3 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; ½ teaspoon dried oregano; 1 tablespoon Creole seasoning; black pepper to taste; ¾ pound shrimp, peeled and deveined; 1 ½ link (raw dimensions: 4" long x 7/8" dia), cookeds links of andouille sausage, diced; 1 cup uncooked long-grain white rice; 2 ½ cups chicken broth; 1 (8 ounce) can tomato sauce; 1 lemon - cut into wedges, for garnish; Louisiana-style hot sauce

Rating: 4.66 stars

174 Ratings
124 Reviews
44 Photos

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

By Heidi Slonka

Recipe Summary

prep:

45 mins

cook:

15 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Nutrition Facts

Per Serving:

306.8 calories; protein 17g 34% DV; carbohydrates 39.9g 13% DV; fat 9.6g 15% DV; cholesterol 90.2mg 30% DV; sodium 954.3mg 38% DV. Full Nutrition

Reviews (124)

Most helpful positive review

DREGINEK

11/15/2003

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!! Read More

Helpful

(41)

Most helpful critical review

Jocelyn

11/24/2009

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. Read More

Helpful

(9)

174 Ratings

5 star values: 126
4 star values: 39
3 star values: 7
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DREGINEK

11/15/2003

Helpful

(41)

SUZANNA_VICINUS

09/15/2003

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! Read More

Helpful

(36)

little_empresssu

06/05/2003

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. Read More

Helpful

(28)

Nancy Morgan Lewis

01/01/2009

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! Read More

Helpful

(23)

RJWISEMAN3

06/05/2003

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

Helpful

(20)

libchivs

07/28/2010

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. Read More

Helpful

(16)

Jennifer

10/04/2010

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

Helpful

(15)

Jog Dish

02/02/2009

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. Read More

Helpful

(13)

Robyn

01/24/2011

Simplified this recipe since I'm a working mom. Made the jambalaya mix in a box from the store. Added sausage and frozen shrimp. Topped each stuffed pepper with cajun sauce before baking. Did 2 green and 2 yellow peppers. Next time will do all green. Everyone loved this recipe. Will make again! Read More

Helpful

(13)

Jocelyn

11/24/2009

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. Read More

Helpful

(9)

More Reviews

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All Reviews for Cajun Style Stuffed Peppers

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Nutritional Information

Cajun Style Stuffed Peppers

Servings Per Recipe: 6
Calories: 306.8

% Daily Value *

protein: 34 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 20 %

sugars:

fat: 15 %

saturated fat: 8 %

cholesterol: 30 %

vitamin a iu: 17 %

niacin equivalents: 59 %

vitamin b6: 36 %

vitamin c: 252 %

folate: 25 %

calcium: 8 %

iron: 22 %

magnesium: 20 %

potassium: 18 %

sodium: 38 %

thiamin: 36 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Cajun Style Stuffed Peppers

1 of 124

All Reviews

DREGINEK

11/15/2003

Helpful

(41)

SUZANNA_VICINUS

09/15/2003

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!

Helpful

(36)

little_empresssu

06/05/2003

Helpful

(28)

Nancy Morgan Lewis

01/01/2009

Helpful

(23)

RJWISEMAN3

06/05/2003

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

Helpful

(20)

libchivs

07/28/2010

Helpful

(16)

Jennifer

10/04/2010

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

Helpful

(15)

Jog Dish

02/02/2009

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.

Helpful

(13)

Robyn

01/24/2011

Helpful

(13)

Jocelyn

11/24/2009

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.

Helpful

(9)