This easy cajun style stuffed bell pepper recipe has a Cajun flare that just makes them absolutely addictive. They’re hearty and can fill you up at just one. But I must admit the quinoa filling with a tomato base, and just a little kick of Jazz, will have you going for seconds and thirds.
Now that Fall is here, I wanted to give you one of my favorite comfort dishes. My Mom would make Stuffed Bell Peppers when I was growing up, and at the time it seemed like it was the only way I would eat bell peppers.
Things to think about when cooking this dish
- To get the best experience and to get the most out of your bell peppers, you want to make sure that your peppers are cooked well. You want them to be soft, but not too soft that they fall apart.
- Because the peppers release water as they cook, expect for there to be much more liquid in the pot once the the peppers are done cooking.
Cutting your peppers
When cutting the peppers, I find that the most efficient way to cut for the best presentation is to cut the top of the peppers. I’ve tried cutting them horizontally down the middle, but I feel like the filling gets dry really fast when you cut that way. By cutting an opening where the stem is, you allow for the whole vegetable to work as a capsule or a bowl for your filling. Adding the top back to the pepper, also allows you to keep more steam inside.
You just want to cut around the stem, gently pull the top off, and then scoop out the inside seeds before filling.
What kind of cooking dish can I use?
I love using my Dutch Oven when I am making this dish. However, I have made this Cajun Stuffed Bell Peppers plenty of times using a casserole dish. Because the peppers tend to be higher than the casserole dish, you may have to use aluminum foil as your lid if you use a casserole dish.Print
6–8 Large Bell Peppers
1lb Ground Sausage
1/2c Fresh parsley
1c Cooked Quinoa
1c Tomato Sauce
6 oz Tomato Paste
1c Party Shrimp
Preheat oven to 400 degrees
In a large skillet:
Drizzle a little oil (of your choice) into the pan.
Start to brown your ground sausage.
Mix in onion, quinoa, fresh parsley, cajun seasoning, salt, pepper, and oregano to the skillet.
Stir in the tomato sauce and tomato paste.
Then add your parmesan and salad shrimp to the mixture.
Sit to the side.
Cut tops off of your green peppers
To make the peppers stand a little easier, then you can cut a little of the bottom of pepper so that its flat
Poke a small hole at the bottom of each pepper and take out the seeds.
Stuff each pepper to capacity with your filling, then set the peppers in your desired dutch oven or baking dish.
Top with parmesan cheese and and place stim lids back on top of each pepper.
Place in the oven for 45 minutes or until bell peppers reach your desired tenderness
If you enjoy this recipe, then you’ll totally love my Shrimp & Sausage Creole!