Spiced Boudin-Stuffed Bell Peppers with Creole Tomato Sauce

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

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 recipe, ready in about 55 minutes, pairs cooked white rice, onion, finely diced, celery stalk, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Garnish with 2 tbsp chopped green onions before serving warm.