Cajun Stuffed Peppers Recipe

• 4 large bell peppers (red, yellow, or green)
• 1/2 lb andouille sausage, finely diced
• 1/2 lb ground chicken or turkey
• 1 cup cooked long-grain white rice
• 1/2 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 2 tbsp Cajun seasoning (preferably homemade or high-quality store-bought)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 cup sharp white cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 2 tbsp fresh parsley, finely chopped (plus more for garnish)
• 2 tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Cajun Stuffed Peppers Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the 4 large bell peppers and remove the seeds and membranes. Set the tops aside for later use if desired.
3. Lightly brush the outside and inside of each bell pepper with 1 tablespoon of extra-virgin olive oil and sprinkle with a pinch of kosher salt and black pepper.
4. Place the hollowed peppers upright in a baking dish and set aside.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
6. Add the finely diced andouille sausage and cook for 2-3 minutes, stirring occasionally, until it begins to brown and release its fat.
7. Add the ground chicken or turkey to the skillet and cook, breaking it up with a spoon, until no longer pink, about 4-5 minutes.
8. Stir in the chopped yellow onion, celery, and green bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
10. Stir in the drained fire-roasted diced tomatoes, Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, and dried oregano. Cook for 2-3 minutes, allowing the flavors to meld.
11. Remove the skillet from heat and fold in the cooked long-grain white rice, half of the shredded sharp white cheddar cheese, half of the shredded Monterey Jack cheese, and 2 tablespoons of chopped fresh parsley. Mix until well combined.
12. Taste the filling and season with additional salt and black pepper if needed.
13. Spoon the filling evenly into each prepared bell pepper, pressing down gently to pack the mixture.
14. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the tops of the stuffed peppers.
15. Add a splash of water (about 1/4 cup) to the bottom of the baking dish to help steam the peppers during baking.
16. Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
17. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
18. Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.
19. Garnish each pepper with additional chopped fresh parsley before serving.