Grilled Boudin-Stuffed Bell Peppers with Creole Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Bell peppers stuffed with spicy Cajun boudin sausage, grilled until tender and served with a zesty Creole tomato sauce. This caribbean-inspired grilling ready in about 40 minutes blends boudin sausage, casing removed, olive oil, small onion, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large red bell peppers, halved and seeded
• 1 lb boudin sausage, casing removed
• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1 tbsp creole seasoning
• 1 tsp hot sauce
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 large halved and seeded red bell peppers with 1 tbsp olive oil inside and out.
2. Step 2: In a skillet over medium heat, warm 1 tbsp olive oil and sauté 1 small finely diced onion and 3 minced garlic cloves for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 lb casing-removed boudin sausage to the skillet and crumble it, cooking for 5 minutes until heated through with the onions and garlic. Remove from heat.
4. Step 4: Stuff each prepared bell pepper half generously with the boudin mixture and set aside.
5. Step 5: In a small saucepan over medium heat, combine 14 oz canned crushed tomatoes, 1 tbsp creole seasoning, 1 tsp hot sauce, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes until flavors meld and sauce slightly thickens.
6. Step 6: Place stuffed peppers on the grill cut side up and cook for 15 minutes with the lid closed, turning once halfway, until peppers have softened and char marks appear.
7. Step 7: Serve each stuffed pepper topped with warm Creole tomato sauce and garnish with 2 tbsp chopped parsley.