Sheet Pan Cajun Boudin-Stuffed Peppers
Bell peppers stuffed with spicy Cajun boudin sausage and rice, roasted on a sheet pan until tender and caramelized. This cajun-inspired pork ready in about 50 minutes pairs halved and seeded large bell peppers, casing removed 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.
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
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.
Frequently asked questions
How long does Sheet Pan Cajun Boudin-Stuffed Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 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 Sheet Pan Cajun Boudin-Stuffed 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 casing removed boudin sausage from drying out.
Can I substitute ingredients in Sheet Pan Cajun Boudin-Stuffed 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 Sheet Pan Cajun Boudin-Stuffed 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 Sheet Pan Cajun Boudin-Stuffed Peppers?
Cajun 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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