Spicy Cajun Boudin-Stuffed Bell Peppers
Bell peppers filled with a spicy Cajun boudin rice mixture baked until tender and bursting with smoky flavor. This cajun-inspired pork ready in about 60 minutes pairs cooked white rice, small, diced yellow onion, diced celery stalk 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 (red, yellow, or green), tops cut off and seeds removed large bell peppers
- 1 1/2 cups cooked white rice
- 12 oz, casing removed and crumbled boudin sausage
- 1 small, diced yellow onion
- 1, diced celery stalk
- 1 small, diced green bell pepper
- 2, minced garlic cloves
- 2 tbsp vegetable oil
- 1 1/2 tsp cajun seasoning
- 1 cup shredded cheddar cheese
- 2 tbsp chopped, for garnish fresh parsley
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp vegetable oil in a skillet over medium heat and sauté 1 small diced yellow onion, 1 diced celery stalk, 1 small diced green bell pepper, and 2 minced garlic cloves for 5 minutes until softened.
- Step 2: Add 12 oz crumbled boudin sausage and 1 1/2 tsp Cajun seasoning; cook for 4-5 minutes until sausage is heated through and fragrant.
- Step 3: Stir in 1 1/2 cups cooked white rice and season with salt and black pepper to taste; remove from heat.
- Step 4: Stuff each of the 4 large hollowed bell peppers evenly with the boudin rice mixture, then place them upright in a baking dish.
- Step 5: Top each stuffed pepper with 1/4 cup shredded cheddar cheese and cover the dish loosely with foil.
- Step 6: Bake for 25 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
- Step 7: Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Spicy Cajun Boudin-Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 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 Cajun 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 Cajun 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 Cajun 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 Cajun Boudin-Stuffed Bell 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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