Sheet Pan Cajun Boudin-Stuffed Peppers

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 developed and reviewed.

Bell peppers stuffed with spicy Cajun boudin sausage and rice, roasted on a sheet pan until tender and caramelized. This Cajun-inspired pork recipe, ready in about 50 minutes, pairs large bell peppers, boudin sausage, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Cajun cuisine 450 cal/serving

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Ingredients

4, halved and seeded large bell peppers
1 lb, casing removed boudin sausage
1 1/2 cups cooked white rice
1/2 cup, finely diced yellow onion
1/2 cup, finely diced green bell pepper
1/2 cup, finely diced celery stalk
3, minced garlic cloves
2 tbsp olive oil
1 tbsp Cajun seasoning
1 cup shredded Monterey Jack cheese
2 tbsp, chopped for garnish fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Place 4 halved and seeded large bell peppers cut side up on a rimmed sheet pan and brush them with 1 tbsp olive oil. Roast for 10 minutes until slightly softened.
Step 2: While peppers roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced yellow onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery. Sauté for 5 minutes until vegetables soften.
Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 lb casing-removed boudin sausage and 1 tbsp Cajun seasoning. Crumble and cook for 5 minutes until browned.
Step 4: Remove skillet from heat and stir in 1 1/2 cups cooked white rice until well combined.
Step 5: Fill each roasted bell pepper half with the boudin and rice mixture, packing it gently.
Step 6: Sprinkle 1 cup shredded Monterey Jack cheese evenly over the stuffed peppers.
Step 7: Return the sheet pan to the oven and bake for 15 minutes until the cheese melts and the peppers are tender.
Step 8: Garnish with 2 tbsp chopped fresh parsley before serving.