Spicy Boudin-Stuffed Bell Peppers
Bell peppers stuffed with spicy Cajun boudin sausage and rice, baked until tender and bubbling with flavor. This american-inspired pork ready in about 55 minutes pairs cooked white rice, boudin sausage, casing removed, small onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 seeds removed
- 1 1/2 cups cooked white rice
- 12 oz boudin sausage, casing removed
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 green bell pepper, finely chopped
- 1 tbsp cajun seasoning
- 2 tbsp olive oil
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned diced tomatoes, drained
- 2 garlic cloves, minced
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 375°F and lightly grease a baking dish.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small chopped onion, 1 chopped celery stalk, 1 chopped green bell pepper, and 2 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 3: Crumble 12 oz boudin sausage into the skillet and cook for 4-5 minutes until browned.
- Step 4: Stir in 1 1/2 cups cooked white rice, 1/2 cup drained diced tomatoes, and 1 tbsp Cajun seasoning. Season with salt and black pepper to taste, and cook for 2 more minutes to combine flavors.
- Step 5: Stuff each of the 4 large hollowed bell peppers evenly with the boudin and rice mixture.
- Step 6: Place stuffed peppers upright in the baking dish and sprinkle 1/2 cup shredded cheddar cheese on top of each.
- Step 7: Cover loosely with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and cheese is golden and bubbly.
- Step 8: Let cool for 5 minutes before serving this hearty Cajun-inspired stuffed pepper dish.
Frequently asked questions
How long does Spicy Boudin-Stuffed Bell Peppers take to make?
Total time is about 55 minutes (20 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 Spicy Boudin-Stuffed Bell 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 cooked white rice from drying out.
Can I substitute ingredients in Spicy Boudin-Stuffed Bell 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 Spicy Boudin-Stuffed Bell 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 Spicy Boudin-Stuffed Bell Peppers?
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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