Andouille Sausage and Smoked Gouda Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 60 minutes pairs diced andouille sausage, cooked white rice, shredded smoked gouda cheese 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.

Prep: 20 min Cook: 40 min Serves 4 Southern American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Andouille Sausage and Smoked Gouda Stuffed Bell Peppers take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Andouille Sausage and Smoked Gouda Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced andouille sausage from drying out.

Can I substitute ingredients in Andouille Sausage and Smoked Gouda Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Andouille Sausage and Smoked Gouda Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Andouille Sausage and Smoked Gouda Stuffed Bell Peppers?

Southern American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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