Cajun Pork Sausage Stuffed Peppers with Pepper Jack and Hot Sauce Crema

These stuffed peppers are a bold twist on the classic, featuring a savory filling of pork sausage, celery, scallions and jasmine rice, all seasoned with a peppery Cajun spice blend. Topped with melted pepper jack cheese and drizzled with a tangy hot sauce crema, every bite is packed with flavor.

Perfect for a weeknight dinner, this recipe is easy to customize and sure to become a favorite. Serve the stuffed peppers over the extra filling for a hearty, satisfying meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in middle. Melt butter in a small pot over medium-high heat. Add rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat.
2. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet cut side up. Drizzle each half with cooking oil and rub to coat. Season with salt and pepper. Turn cut side down and roast until browned and softened, 18-20 minutes.
3. Meanwhile, finely dice celery. Trim and thinly slice scallions, separating whites and greens. Remove sausage from casings if needed. Heat olive oil in a large ovenproof pan over medium-high heat. Add sausage and cook, breaking into pieces, until browned, 4-5 minutes. Add celery and scallion whites; cook until slightly softened, 2-3 minutes. Season with half the Cajun spice blend (all for 4 servings), salt and pepper; cook 30-60 seconds until fragrant.
4. Add stock concentrate and ⅓ cup water to pan; simmer until slightly thickened, 1-2 minutes. Stir in cooked rice until combined. Remove from heat. When peppers are done, flip them cut side up and stuff each half with filling. Place stuffed peppers in the pan with remaining filling, nestling them in. Sprinkle pepper jack cheese evenly over peppers.
5. Bake stuffed peppers until cheese melts, 3-4 minutes. Meanwhile, in a small bowl, mix sour cream with hot sauce to taste. Add water 1 teaspoon at a time until drizzling consistency.
6. Divide remaining filling among plates, top with stuffed peppers. Drizzle with hot sauce crema and garnish with scallion greens. Serve with extra hot sauce on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust cooking time as needed.

Can I make this dish ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving for best results.

What can I use instead of pepper jack cheese?

Monterey Jack, mozzarella or a mild cheddar work well as substitutes.