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

These stuffed peppers are a flavor-packed twist on the classic. We fill roasted bell peppers with a savory mixture of pork sausage, celery, scallions and jasmine rice, all seasoned with a Cajun spice blend. Topped with melted pepper jack cheese and finished with a drizzle of hot sauce crema, every bite is a perfect balance of spicy, creamy and satisfying.

This recipe is quick enough for a weeknight dinner but impressive enough for company. The combination of tender peppers, hearty filling and tangy crema will have everyone coming back for seconds. Serve with extra hot sauce on the side for those who like it extra spicy!

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). In a small pot, melt 1 tablespoon butter over medium-high heat. Add jasmine rice, 1¼ cups 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. Meanwhile, halve bell peppers lengthwise and remove stems and seeds. Place on a baking sheet, drizzle with olive oil and rub to coat. Season with salt and pepper. Arrange cut side down and roast until browned and softened, 18-20 minutes.
3. While peppers roast, finely dice celery and thinly slice scallions, separating white and green parts. Remove sausage from casings if necessary. Heat a drizzle of 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 (use all for 4 servings), salt and pepper; cook 30-60 seconds until fragrant.
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 any extra filling. Sprinkle pepper jack cheese evenly over the tops.
5. Bake stuffed peppers on the middle rack 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 any 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 with white rice or even quinoa. Adjust cooking time and liquid according to the grain’s instructions.

How do I make this dish dairy-free?

Omit the pepper jack cheese and use a dairy-free sour cream alternative. The crema can be made with vegan sour cream and hot sauce.

Can I prepare the filling ahead of time?

Absolutely! Cook the filling up to a day in advance and refrigerate. When ready, stuff the peppers and bake as directed.