Andouille Sausage and Smoked Gouda Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Roasted bell peppers filled with a savory mixture of spicy andouille sausage, smoked gouda cheese, rice, and Creole seasonings for a satisfying meal. This Southern American-inspired pork recipe, ready in about 60 minutes, pairs large bell peppers, andouille sausage, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, tops cut off and seeds removed large bell peppers
• 8 oz, diced andouille sausage
• 1 1/2 cups cooked white rice
• 1 cup, shredded smoked gouda cheese
• 1 small, finely diced yellow onion
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tbsp Creole seasoning
• 1/2 cup, drained diced tomatoes
• 2 tbsp chopped fresh parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Lightly oil a baking dish large enough to hold 4 bell peppers upright.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 8 oz diced andouille sausage and cook for 3-4 minutes until browned.
3. Step 3: Add 1 small finely diced yellow onion and 3 minced garlic cloves to the skillet; sauté for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in 1 1/2 cups cooked white rice, 1 tbsp Creole seasoning, 1/2 cup drained diced tomatoes, and 2 tbsp chopped fresh parsley. Cook for 2 minutes to combine flavors, then remove from heat.
5. Step 5: Stir in 1 cup shredded smoked gouda cheese until evenly distributed. Season the mixture with salt and black pepper to taste.
6. Step 6: Spoon the sausage and rice mixture evenly into the 4 prepared bell peppers, packing gently.
7. Step 7: Place the stuffed peppers upright in the baking dish and cover loosely with foil.
8. Step 8: Bake for 30 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and golden on top.
9. Step 9: Let cool slightly before serving.