Cajun Sausage Stuffed Peppers with Pepper Jack and Hot Sauce Crema

Stuffed peppers are endlessly customizable and this Cajun-inspired version brings big flavor with spicy pork sausage, aromatic vegetables and fluffy jasmine rice. A sprinkle of pepper jack cheese and a drizzle of hot sauce crema take them over the top.

Perfect for a weeknight dinner that feels special, these peppers are roasted until tender, then filled with a savory mixture and baked until the cheese is melted and bubbly. Serve with extra hot sauce on the side for those who like it hot.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). In a small pot, melt butter over medium-high heat. Add rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Halve bell peppers lengthwise and remove stems and seeds. Place on a baking sheet, drizzle each half with cooking oil and rub to coat. Season with salt and pepper. Roast cut side down until browned and softened, 18-20 minutes.
3. Meanwhile, finely dice celery and thinly slice scallions, separating white and green parts. Heat olive oil in a large ovenproof pan over medium-high heat. Add sausage and cook, breaking it up, until browned, 4-5 minutes. Add celery and scallion whites; cook until softened, 2-3 minutes. Stir in half the Cajun spice blend (all for 4 servings), salt and pepper; cook 30 seconds more.
4. Add chicken stock concentrate and ⅓ cup water to the pan. Simmer until slightly thickened, 1-2 minutes. Stir in cooked rice until combined. Remove from heat. When peppers are done, flip them and stuff each half with filling. Place stuffed peppers in the pan with remaining filling (if pan isn’t ovenproof, transfer to a baking dish). Sprinkle with pepper jack cheese.
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 and 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 long-grain white rice or basmati, but adjust cooking time and liquid according to package directions.

Can I make this recipe ahead of time?

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

Is there a substitute for pepper jack cheese?

Monterey Jack with a pinch of cayenne or cheddar can be used instead.