Best Cajun Style Stuffed Peppers Recipes

CAJUN STYLE STUFFED PEPPERS

Cajun Style Stuffed Peppers image

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

Provided by Heidi Slonka

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 14

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 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

Steps:

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

Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g

CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE

CAJUN-STYLE STUFFED PEPPERS WITH ANDOUILLE image

I love the sound (and the look) of this easy stuffed pepper dish. I can almost taste it! Recipe & Photo: tasteofhome.com

Provided by Ellen Bales

Categories Other Main Dishes

Time 1h20m

Number Of Ingredients 6

Ingredients

1 pkg (8 oz.) zatarain's jambalaya mix
4 medium green peppers
3/4 lb fully cooked andouille sausage, chopped
1 jalapeno pepper, seeded and minced
1 can(s) (16 oz.) tomato juice
hot sauce or tabasco, optional

Steps:

1. Prepare the jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
2. In a large skillet, cook and stir sausage over medium-high heat until browned. Add minced jalapeno (wear disposable gloves when cutting hot peppers because the oils can cause skin irritation--avoid touching your face); cook 1 minute longer. Using a slotted spoon, remove to paper towels to drain.
3. Stir the sausage into prepared jambalaya. Spoon into peppers. Place peppers in a greased 9x13-inch baking dish; pour tomato juice over and around peppers.
4. Bake, uncovered, in a preheated 350-degree oven for 40-45 minutes or until peppers are tender. Serve with your favorite hot sauce if desired.