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Week of 5/12/25

Cajun Stuffed Peppers
with sausage / rice

Active: 40 Total: 70
Original GF Paleo Vegetarian
Cajun Stuffed Peppers

Stuffed peppers really can be weeknight-friendly thanks to our handy pre-cooking method. We've given the filling a fresh mix of aromatics and spices, too!
Smarts #1: Cajun seasoning adds a spicy pop to the filling. If you prefer something milder, you can substitute a mix of paprika (sweet or smoked), garlic powder, and onion powder, or use another type of seasoning blend. Be sure to add salt and pepper if they aren’t already included.
Smarts #2: This recipe will work with any type of ground meat or sausage, so use whatever you prefer. If using unseasoned ground meat, increase the amount of spices in the filling.

Dependency
Thai Chicken and Green Bean Stir Fry
Tags
Make Ahead, Dependent Meal Pairs
Proteins
Ground meat, Sausage
Cuisines
American - Southern
Save recipe
5

Ingredients

Metric
Servings:
4
Cajun Stuffed Peppers:
  • Bell peppers, any color - 4 , halved lengthwise (stems and seeds removed)
  • Onions, medium - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Green onions, white parts only - 3 stalks , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Oil, cooking - 1 Tbsp
  • Pork sausage, ground - 1 lb (sub turkey or chicken sausage)
  • Cajun seasoning - 1 to 3 tsp (use more or less depending on your spice preference)
  • Thyme, dried - 1/2 tsp
  • Cooked rice (leftover from Monday) - ~ 2 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Mayonnaise - 1 Tbsp
  • Tomato sauce (14 oz / 397 g) - 1 can
  • Foil - for baking
  • Hot sauce (opt) - for serving

Prep

  1. Bell peppers / Onions / Garlic / Green onions - (If prepping right before cooking, get oven heating and water boiling for peppers before continuing with prep.) Prep as directed. Store bell peppers in their own container. Store onions, garlic, and green onions together in another container. (Can be done up to 5 days ahead)

  2. Mushrooms - If not pre-sliced, slice mushrooms. (Can be done up to 3 days ahead)

  3. Pre-cook peppers - Bring a large pot of water to a boil. Carefully add bell pepper halves and boil for 6 to 8 minutes to partially cook them. Drain on a paper towel-lined plate. (Can be done up to 2 days ahead)

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Heat a large saute pan or Dutch oven over medium heat and add cooking oil. Add onions, garlic, and green onions to heated oil along with a pinch of salt and saute for 1 to 2 minutes.

  3. Add in mushrooms and continue cooking until vegetables are nearly tender, 3 to 4 minutes.

  4. Add sausage, cajun seasoning, and thyme. Saute until the sausage is cooked through, breaking it apart as it cooks.

  5. Fold in rice, diced tomatoes, and mayonnaise and stir everything together to combine. Continue cooking, stirring occasionally, until everything is heated through, 1 to 2 minutes more. Season to taste with some salt and pepper or more Cajun seasoning, if desired.

  6. Place pre-cooked peppers, cut sides up, in a baking dish large enough to hold them (placing them so they’re touching is fine, and in fact can help them stay upright). Spoon filling into the pepper halves, mounding it up over the top if needed.

  7. Pour tomato sauce over top of the peppers, allowing the excess to pool in the bottom of the pan.

  8. Cover the pan tightly with foil and bake until tomato sauce is hot and bubbly and peppers are tender, 30 to 35 minutes.

  9. Divide pepper halves among serving plates and spoon some of the sauce over top, if you’d like. Serve with hot sauce (if using). Enjoy!

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