Blackened Boudin-Stuffed Bell Peppers
Bell peppers stuffed with Cajun boudin sausage and rice, blackened with a smoky spice blend and baked to perfection. This american-inspired pork ready in about 45 minutes pairs halved and seeded large bell peppers, cooked white rice, small diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 halved and seeded large bell peppers
- 1 lb casing removed and crumbled boudin sausage
- 1 1/2 cups cooked white rice
- 1 small diced onion
- 1 small diced green bell pepper
- 1 diced celery stalk
- 2 tbsp cajun seasoning
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- to taste black pepper
- to taste salt
Instructions
- Step 1: Preheat oven to 375°F and lightly oil a baking dish with 1 tbsp olive oil.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat, then add 1 small diced onion, 1 small diced green bell pepper, and 1 diced celery stalk, sautéing for 5 minutes until softened.
- Step 3: Add 1 lb crumbled boudin sausage, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and black pepper to the skillet, cooking for 5 more minutes until browned.
- Step 4: Stir in 1 1/2 cups cooked white rice and cook an additional 2 minutes until well combined and heated through.
- Step 5: Stuff each of the 4 halved and seeded large bell peppers evenly with the boudin and rice mixture.
- Step 6: Place stuffed peppers in the prepared baking dish, sprinkle 1 cup shredded cheddar cheese evenly over the tops.
- Step 7: Bake in the preheated oven for 20 minutes until the peppers are tender and the cheese is melted and bubbly.
- Step 8: Remove from oven and let cool for 5 minutes before serving.
Frequently asked questions
How long does Blackened Boudin-Stuffed Bell Peppers take to make?
Total time is about 45 minutes (15 min prep + 30 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 Blackened Boudin-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 cooked white rice from drying out.
Can I substitute ingredients in Blackened Boudin-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 Blackened Boudin-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 Blackened Boudin-Stuffed Bell Peppers?
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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