Cajun-Spiced Sausage Stuffed Peppers with Pepper Jack and Hot Sauce Crema

Stuffed peppers are the ultimate customizable comfort food and this Cajun-inspired version takes them to a whole new level. We combine juicy pork sausage with aromatic celery, scallions and a kick of Cajun spice, all folded into tender jasmine rice. The peppers are roasted until perfectly softened, then filled with the savory mixture and topped with melty pepper jack cheese.

A drizzle of creamy hot sauce crema adds a tangy finish that balances the heat beautifully. Whether you’re looking for a weeknight dinner that feels special or a dish to impress guests, these stuffed peppers deliver big flavor with minimal fuss.

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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 SausageView 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

2 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Melt 1 tablespoon butter in a small pot over medium-high heat. Add rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Halve bell peppers lengthwise; remove stems and seeds. Place peppers on a baking sheet and drizzle each half with vegetable oil; rub to coat. Season with salt and pepper, then arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
3. Meanwhile, finely dice celery. Trim and thinly slice scallions, separating whites from greens. Remove sausage from casings; discard casings.
4. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-5 minutes. Stir in celery and scallion whites; cook until veggies are slightly softened and sausage is cooked through, 2-3 minutes. Stir in half the Cajun spice blend (use all for 4 servings) and season with salt and pepper; cook until fragrant, 30-60 seconds.
5. Add chicken stock concentrate and ⅓ cup water to pan with sausage mixture; simmer until slightly thickened, 1-2 minutes. Add cooked rice; stir until thoroughly combined. Turn off heat.
6. Once bell peppers are done, remove from oven. Carefully flip and stuff each half with as much filling as will fit. Place stuffed peppers in pan with remaining filling, nestling each into mixture. (If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in it.) Evenly sprinkle with pepper jack cheese.
7. Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Meanwhile, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
8. Divide remaining filling between plates and top with stuffed peppers. Drizzle with hot sauce crema and garnish with scallion greens. Serve with any remaining 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 even brown rice, but adjust the cooking time and liquid accordingly.

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 would work well if you prefer less heat.