Spicy Cajun Boudin-Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bell peppers filled with a spicy Cajun boudin rice mixture baked until tender and bursting with smoky flavor. This Cajun-inspired pork recipe, ready in about 60 minutes, pairs large bell peppers, cooked white rice, boudin sausage 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.

Prep: 20 min Cook: 40 min Serves 4 Cajun cuisine 450 cal/serving

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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

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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.