Spiced Boudin-Stuffed Bell Peppers with Creole Rice

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

Bell peppers stuffed with smoky Cajun boudin sausage and spicy Creole rice, baked to tender perfection and topped with melted cheese. This Caribbean-inspired one-pot recipe, ready in about 70 minutes, pairs boudin sausage, bell peppers, long-grain white rice 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

• 12 oz, casing removed and crumbled boudin sausage
• 4 large, tops cut off and seeded bell peppers
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small, finely chopped onion
• 1, finely chopped celery stalk
• 1/2, finely chopped green bell pepper
• 2, minced garlic cloves
• 1 tbsp Creole seasoning
• 1/2 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 375°F and lightly grease a baking dish large enough for 4 bell peppers.
2. Step 2: In a medium saucepan, heat 1 tbsp olive oil over medium heat; add 1 small finely chopped onion, 1 finely chopped celery stalk, 1/2 finely chopped green bell pepper, and 2 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup long-grain white rice and 1 tbsp Creole seasoning, coating rice with vegetables and spices; add 2 cups chicken broth and 1/2 cup diced tomatoes, bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer rice for 18 minutes until liquid is absorbed and rice is tender.
5. Step 5: Remove rice from heat and gently fold in 12 oz crumbled boudin sausage; season with salt and black pepper to taste.
6. Step 6: Stuff each of the 4 large seeded bell peppers with the boudin and rice mixture, packing tightly.
7. Step 7: Place stuffed peppers upright in the prepared baking dish; cover with foil and bake for 30 minutes.
8. Step 8: Remove foil, sprinkle 1 cup shredded cheddar cheese evenly over the tops, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
9. Step 9: Let cool slightly before serving for flavors to meld.