Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce
Bell peppers filled with savory Cajun sausage rice mixture baked in a tangy Creole tomato sauce, capturing flavors from Birmingham's Cajun scene. This american-inspired pork ready in about 55 minutes blends cooked white rice, medium onion, finely diced, celery stalk, 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 420 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 bell peppers, tops cut off and seeded
- 1 cup cooked white rice
- 8 oz boudin sausage, casing removed and crumbled
- 1 medium onion, finely diced
- 1 celery stalk, finely diced
- 1/2 green bell pepper, finely diced
- 2 cloves minced garlic
- 1 cup tomato sauce
- 1 tbsp Creole seasoning
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Step 1: Preheat your oven to 375°F. Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 1 medium finely diced onion, 1 diced celery stalk, 1/2 diced green bell pepper, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are softened and fragrant.
- Step 2: Add 8 oz crumbled boudin sausage to the skillet and cook for 4-5 minutes, breaking it up until browned. Stir in 1 cup cooked white rice, 1 tbsp Creole seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly and remove from heat.
- Step 3: Stuff each of the 4 large hollowed bell peppers evenly with the boudin rice mixture. Place them standing upright in a baking dish. Pour 1 cup tomato sauce evenly around the peppers.
- Step 4: Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle 1/2 cup shredded cheddar cheese over the tops, and bake uncovered for an additional 10 minutes until cheese melts and peppers are tender.
- Step 5: Garnish with 2 tbsp chopped green onions before serving warm.
Frequently asked questions
How long does Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce?
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 Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce 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 Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce?
American 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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