Cajun Stuffed Bell Peppers

Stuffed peppers are just such a reliable weeknight dinner: they’re filling, easy to portion, and you can prep them ahead. They also look awesome, don’t you agree?

This Cajun version swaps bland seasoning for a mix of paprika, cayenne, garlic, and onion, turning ground beef and rice into something with actual flavor. The peppers roast until tender, and the filling gets a chance to brown on top, which adds texture. What makes this better than most other recipes is par-cooking the peppers before stuffing them so they don’t end up crunchy.

Make sure the rice is fully cooked before it goes into the filling. You can assemble these in the morning and bake them later, or freeze them for up to a month. It holds up so well and is a wonderful last minute weeknight meal. Serve with a simple green salad or cornbread, and don’t be shy with the hot sauce at the table. By the way, even if you are not freezing this – leftovers reheat well and make for easy lunches.

How to Make Cajun Stuffed Bell Peppers

Preparing the Peppers and Filling

Blanch whole bell peppers in boiling salted water for four minutes. This pre-cooks them slightly so they finish tender in the oven without being crunchy. Drain upside down to remove excess water.

Meanwhile, cook diced onion, celery, and bell pepper in olive oil until softened, about five minutes.

Add minced garlic for thirty seconds, then add roughly chopped shrimp, Cajun seasoning, smoked paprika, salt, and cayenne.

Cook just until the shrimp turn pink, about three minutes. Stir in drained diced tomatoes, cooked rice, and half the sliced green onions. Mix well and remove from heat.

Stuffing and Topping

Stand the blanched peppers upright in a baking dish. If they wobble, trim a tiny bit off the bottom to create a flat base, being careful not to cut through and create a hole.

Fill each pepper generously with the shrimp-rice mixture, packing it in gently. You should have enough filling to mound slightly above the rim of each pepper.

Top each stuffed pepper with shredded pepper jack cheese.

Pour a quarter cup of water into the bottom of the baking dish. This creates steam that helps cook the peppers evenly and prevents them from drying out.

Baking

Bake at 375 degrees for twenty-five minutes until the cheese is melted and golden and the peppers are tender when pierced with a knife. The filling should be hot all the way through.

Let the peppers rest for five minutes before serving. This resting time allows the filling to set slightly, making them easier to plate and eat.

Top with the remaining sliced green onions and chopped parsley for freshness and color. Serve with hot sauce on the side for anyone who wants extra heat.

Cajun Stuffed Bell Peppers

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5 from 4 reviews

• Author: Tina Putzing
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

The Louisiana version of stuffed peppers swaps the Italian seasoning for Cajun spices and replaces ground beef with a shrimp-and-rice filling that is lighter but every bit as satisfying. The trinity — onion, celery, bell pepper — shows up inside the bell pepper, which is a very Louisiana move. The cheese on top melts into a bubbling crust that makes the whole thing irresistible.

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Ingredients

Units USM Scale 1x2x3x

• 6 large bell peppers (any color), tops cut off, seeds removed
• 1 lb medium shrimp, peeled, deveined, and roughly chopped
• 1 1/2 cups cooked white rice
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 1/2 green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 cup shredded pepper jack cheese
• 3 green onions, sliced
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. Blanch the whole peppers for 4 minutes. Remove and drain upside down.
2. Heat olive oil in a large skillet over medium-high heat. Cook the onion, celery, and diced bell pepper for 5 minutes until softened. Add garlic and cook 30 seconds.
3. Add the chopped shrimp, Cajun seasoning, smoked paprika, salt, and cayenne. Cook 3 minutes until the shrimp are just pink.
4. Stir in the drained tomatoes, cooked rice, and half the green onions. Mix well and remove from heat.
5. Stand the blanched peppers upright in a baking dish. Fill each generously with the shrimp-rice mixture.
6. Top each pepper with shredded pepper jack cheese. Pour 1/4 cup water into the bottom of the dish.
7. Bake 25 minutes until the cheese is melted and golden and the peppers are tender. Top with remaining green onions and parsley.

Notes

• Chopping the shrimp rather than leaving them whole ensures every bite of filling has shrimp in it rather than empty rice pockets.
• Blanching the peppers first guarantees they will be tender after baking. Unblanched peppers can still be crunchy after 25 minutes in the oven.
• Pepper jack cheese adds a second layer of heat that complements the Cajun seasoning. Monterey Jack works if you want it milder.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 5
• Sodium: 760
• Fat: 14
• Carbohydrates: 30
• Fiber: 3
• Protein: 26
• Cholesterol: 145