Cajun Style Stuffed Peppers Recipe

Great job Heidi! This is a wonderful change for stuffed peppers. First, I steamed the green peppers instead of boiling them - easier to handle and that way they didn't get soggy. Then I used the "Creole Seasonings Blend" recipe from this site (and less of it - apprx 1/2 tbls) and right before I stuffed the peppers, I added about 8 oz sharp cheddar cheese: mixed it into the rice & sausage concoction to melt. Finally, I sprinkled a DASH of brown sugar over all and opened another 8oz can of tomato sauce and poured over the top of that. Baked and viola! We loved these! It had kick but it wasn't hot. Great blend of flavors! My whole family thanks you Heidi!!

We liked this very much. I made some changes based on our preferences and others’ suggestions. Since I was cooking for two, one of whom prefers not to be in the vicinity of a green bell pepper, I used one red and one yellow pepper and did not blanch them; I may do that next time. I used 1/2 lb. raw shrimp, cut into thirds, 1/4 lb. large-diced kielbasa, and 1/3 cup jasmine rice. For the liquid I substituted a 14-1/2 oz. can of petite-diced tomatoes, 1/4 cup water, and 1 teaspoon chicken bouillon concentrate. I included some Chef Prudhomme’s Seafood Magic seasoning with the other flavorings. I had intended to add grated cheese before baking but forgot (another tweak for next time). All in all, a success. I believe it’s the first time DH actually consumed an entire stuffed pepper!

Turned out really well. I cooked the rice before hand, left it slightly hard and finished it off in the chicken broth. I live in Louisiana, where lots of delicious hand prepared cajun sausage is easy to find, so that is what I used. Had an excellent kick! Used red onions, for my preference. Red, green and yellow peppers, organic. For the creole seasoning, I obviously used Tony Chachere's. Will make again, thanks.

didn't have any creole spice, so used Old Bay instead and a heaping 1/4 tsp of black pepper. as another reviewer did, I also used chorizo, used cooked brown rice and omitted the broth. increased the tomato sauce to 15 oz. Really good!

Love the flavors with the addition of the medium cheddar cheese and brown sugar to reduce the acidity of the tomatoes. My rice was a bit undercooked following the recipe, so I will cook the rice 3/4 done before adding to the creole tomato-based mixture.

I added sauteed zucchini, baby shrimp instead of medium shrimp, shrimp stock, Chef Prudhomme Seafood Magic seasoning, along with other non sodium type seasonings, garlic & herb bread crumbs, and a sprinkle of mixed cheeses on top AFTER baking covered in foil with a lil water on the bottom.

as is, 3 stars, with modifications, 5, so 4 total. cook the rice separately AHEAD OF TIME, omit the chicken broth or just add a tbs or two if using chicken instead of shrimp/sausage. steam the peppers (tops off and gutted) in 1" of water with a loose lid in the microwave for a couple minutes. i omit the lemon and hot sauce, and just use some Old Bay for the creole seasoning. very versatile recipe, i have done shrimp and italian or andouille sausage, chicken and shrimp, and just chicken if I'm low on funds. the first time I made this, I used some of a jar of spaghetti sauce. the next time, I was out, so I used some pace medium salsa. holy cow what a difference, since then I always use salsa instead of boring old tomato sauce! I shared this recipe with my grandmother, who also tried it both ways, and she agrees to definitely use salsa! add the shrimp last minute to cook some before putting mixture into peppers and baking. Since the rice etc is already hot when I stuff them, I just bake long enough to reheat the peppers. YUM!

I sort of found this unremarkable. I had to make a lot of changes to make it okay. Boiling the peppers takes longer than 3 minutes if you really want them softer. I precooked the rice because the way this is written sounded like it would result in crunchy rice (as some reviews said it did...). I used the Creole seasoning recipe from this site which is always good. I ended up making a sort of "casserole" dish where I layered peppers on the bottom and the other ingredients on top. This gave the dish a nice pepper flavor. I've made various types of stuffed peppers, which is why I tried this, but for me it was better served with peppers but not stuffing peppers. In the future I think I'll just dice the peppers and make it a different dish. Hence the rating. It was worth a shot though, and did give me some decent ideas so thanks for that.

I saw this recipe and loved the idea of it, as I love stuffed peppers and Cajun food. I did use yellow and orange peppers as well as green just for color. I also used chicken sausage to cut down on fat and cooked brown rice by itself and added to tomato mixture. Like other reviewers, I also added the shrimp last to prevent overcooking. Topped with cheddar jack cheese and baked for 20 minutes. Delicious! I will definitely make again!

This was awesome food for a family that was raised on Louisiana cooking! However, after cooking this, I will make some changes next time. First of all, 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done, So, I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all, though, this was super tasty!

Really liked this recipe. I read some previous reviews and agree that the rice needs to cook longer, which may mean adding more chicken broth in order to keep the consistency right. Add the shrimp only for the last 5 mins otherwise they will be dry and shriveled by the time you take these out of the oven. I don't like the green peppers as well as red, but that is just my preference. Thanks for sharing!

My wife wanted to half the recipe but couldn’t really figure out how to do that, so just ended up with a lot of extra filling. Ok by me. Will be a nice midnight snack. I opted to chop and shrimp and sausage up more, so they would fit in the peppers. I think it was a good call. Fun and easy to make. Tasted good! Was almost considering grilling them for the final step. Maybe next time.

It was very tasty. I never could come up with the ingredients for stuff peppers. It always bland. I am from New Orleans and this recipe easy and tasty. Definitely will use this recipe again.

Made it for a small party — everyone raved.

Only thing missing was a pinch of salt. I used No Salt creole seasoning due to the high sodium content so was able to get that extra spice level, awesome recipe

It was a wonderful recipe with a Jambalaya twist. Every single ingredient works perfectly. I just added chopped scallions on top as a garnish. Absolutely I will make it again.

This was definitely a great twist on the traditional stuffed peppers...I did not want my peppers to be mushy so, I did not boil or steam them first.

I have made this dish twice and loved it both times!!

I’ve made stuffed peppers before with ground turkey, ground beef, etc. But my boyfriend says that these are THE BEST stuffed peppers that he’s ever had except I used tiny canned shrimp.

Everything about this recipe was amazing! From the easy prep to the quick baking in the oven. And the taste was incredible. Bursting with flavor! Definitely adding this to my list of favorites!