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

These stuffed bell peppers are a delicious departure from the classic Italian version, bringing a touch of Cajun flair to the dinner table. A savory filling of chicken sausage, jasmine rice, celery and scallions is seasoned with a bold Cajun spice blend, then stuffed into roasted bell pepper halves. A sprinkle of melty pepper jack cheese and a drizzle of tangy hot sauce crema finish the dish, adding creamy heat in every bite.

Perfect for a weeknight meal, these stuffed peppers come together in just over half an hour. The recipe is easily customizable-feel free to adjust the hot sauce to your preferred spice level. Serve the peppers nestled in any extra filling for a hearty, satisfying plate.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Melt 1 tablespoon butter in a small pot over medium-high heat. Add rice, 1¼ cups 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. Meanwhile, halve bell peppers lengthwise; remove stems and seeds. Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down. Roast until browned and softened, 18-20 minutes. Meanwhile, finely dice celery. Trim and thinly slice scallions, separating whites from greens.
3. Remove sausage from casing if necessary; discard casing. Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-5 minutes. Add celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through, 2-3 minutes. Season with half the Cajun Spice Blend (all for 4 servings), salt and pepper; cook, stirring, until fragrant, 30-60 seconds more.
4. Add stock concentrate and ⅓ cup water to pan with sausage mixture; simmer, stirring occasionally, until slightly thickened, 1-2 minutes. Add cooked rice; stir until thoroughly combined. Turn off heat. 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. (Tip: If your pan isn’t ovenproof, transfer stuffed peppers and extra filling to a small baking dish.) Evenly sprinkle with pepper jack.
5. Bake stuffed peppers on middle rack until cheese melts, 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.
6. 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 sausage?

Yes, you can substitute the chicken sausage with pork or turkey sausage. Just adjust the cooking time as needed.

How do I make the crema less spicy?

Reduce the amount of hot sauce or use a mild variety. You can also add a little more sour cream to balance the heat.

Can I prepare this dish ahead of time?

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