Cajun
Cajun Stuffed Bell Peppers
Green bell peppers are parboiled, then filled with a Cajun rice dressing of browned pork, beef, shrimp, the trinity, garlic, and peppery seasonings. They bake until the tops are crisp and the filling is savory and tender.
Watch it madeThe Cajun Ninja · 11:26
Ingredients
- Large green bell peppers2
- Vegetable oil1 tbsp
- Ground pork4 oz
- Ground beef4 oz
- Raw shrimp, peeled and finely chopped4 oz
- Yellow onion, finely chopped1/2 cup
- Celery, finely chopped1/4 cup
- Bell pepper tops, finely choppedreserved from peppers
- Garlic, minced2 cloves
- Cooked long-grain white rice1 cup
- Fresh French bread crumbs1/3 cup, plus 2 tbsp for topping
- Chicken stock or seafood stock1/4 cup
- Tomato sauce2 tbsp
- Cajun seasoning1 1/2 tsp
- Dried thyme1/4 tsp
- Cayenne pepper1 pinch
- Green onions, sliced2
- Fresh parsley, chopped2 tbsp
- Unsalted butter, melted1 tbsp
- Salt and black pepperto taste
Method
- Heat the oven to 375°F.
- Cut the tops off the bell peppers, remove the seeds and ribs, and finely chop the usable pepper from the tops.
- Boil the pepper shells in salted water for 5 minutes, then drain them upside down.
- Heat the vegetable oil in a skillet over medium-high heat and brown the ground pork and ground beef until well colored, breaking them up with a spoon.
- Add the onion, celery, and chopped bell pepper tops and cook until the vegetables soften and begin to stick lightly to the pan.
- Stir in the garlic, Cajun seasoning, thyme, cayenne, and a little black pepper and cook for 1 minute.
- Add the chopped shrimp and cook just until it turns pink.
- Stir in the tomato sauce and stock, scraping up the browned bits from the pan.
- Fold in the cooked rice, 1/3 cup bread crumbs, green onions, and parsley, then taste and adjust with salt and black pepper.
- Set the parboiled pepper shells in a small baking dish and pack the filling into them generously.
- Mix the remaining 2 tablespoons bread crumbs with the melted butter and sprinkle over the stuffed peppers.
- Bake for 25 to 30 minutes, until the peppers are tender and the crumb topping is browned.
Common questions
Can I substitute the shrimp or make these stuffed peppers without seafood?
Yes. Omit the shrimp and use a little extra pork, beef, or even browned sausage for body. If you want a lighter version, replace the shrimp with chopped mushrooms, but keep the seasonings bold.
How long do Cajun stuffed bell peppers take from start to finish?
Plan on about 20 minutes of prep and 45 to 60 minutes of cooking time. The peppers are parboiled first, then stuffed and baked until heated through and the filling is set and lightly browned.
What are the most common mistakes when making stuffed bell peppers?
Overcooking the shrimp, underseasoning the filling, and skipping the pepper parboil are the biggest issues. Also avoid making the rice mixture too wet, or the peppers can turn mushy and the filling can leak.
How should I store and reheat leftover stuffed peppers?
Cool them quickly, then refrigerate in an airtight container for up to 4 days. Reheat covered in a 350°F oven until hot, about 20 to 25 minutes, or microwave individual peppers until steaming through.
What should I serve with Cajun stuffed bell peppers?
They’re hearty enough on their own, but a simple green salad, cornbread, or sautéed greens works well. For extra Cajun flair, serve with hot sauce, sliced scallions, or a spoonful of tomato gravy.