Cajun-Spiced Boudin Stuffed Peppers

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bell peppers stuffed with savory Cajun boudin sausage and rice mixture, baked until tender and bubbling for a comforting Southern appetizer or side. This Caribbean-inspired comfort-food recipe, ready in about 50 minutes, pairs boudin sausage, casing removed, cooked white rice, onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 35 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

4 large bell peppers (red, yellow, or green)
12 oz boudin sausage, casing removed
1 cup cooked white rice
1/2 cup onion, finely diced
1/2 cup celery stalk, finely diced
1/2 cup green bell pepper, finely diced
2 garlic cloves, minced
2 tbsp butter
1 tsp Cajun seasoning
1/4 tsp black pepper
1/2 cup shredded sharp cheddar cheese
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 375°F. Cut the tops off 4 large bell peppers and remove seeds and membranes. Set aside.
Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Add 1/2 cup diced onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper, and 2 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
Step 3: Crumble 12 oz boudin sausage into the skillet and cook for 4 minutes, breaking it up until browned. Stir in 1 cup cooked white rice, 1 tsp Cajun seasoning, and 1/4 tsp black pepper. Cook for 2 more minutes until heated through.
Step 4: Stuff each hollowed bell pepper generously with the boudin and rice mixture. Place peppers upright in a baking dish and sprinkle 1/2 cup shredded sharp cheddar cheese evenly on top.
Step 5: Bake uncovered for 25-30 minutes until the peppers are tender and cheese is melted and golden. Garnish with 2 tbsp chopped fresh parsley before serving warm.