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

These stuffed peppers are a fiery twist on the classic, featuring a savory filling of pork sausage, celery, scallions and jasmine rice, all kicked up with Cajun spices. Topped with melted pepper jack cheese and drizzled with a creamy hot sauce crema, every bite is packed with flavor.

Perfect for a weeknight dinner, this recipe comes together in under an hour and delivers a satisfying, spicy meal that will put a little pep in your step.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 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

9 ounce Italian Pork SausageView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Bring a small pot of water to a boil. Add the jasmine rice and cook until tender, about 15 minutes. Drain and set aside.
2. While the rice cooks, halve the bell peppers lengthwise and remove the seeds and membranes. Place them cut-side up on a baking sheet and drizzle with olive oil. Roast for 10 minutes.
3. In a large skillet over medium-high heat, add 2 teaspoons of cooking oil. Remove the Italian pork sausage from its casings and cook, breaking it up with a spoon, until browned, about 5 minutes. Transfer to a bowl.
4. Reduce heat to medium and add the remaining 2 teaspoons of cooking oil and the butter. Finely chop the celery and scallions (white and green parts separated). Add the celery and scallion whites to the skillet and cook until softened, about 3 minutes.
5. Stir in the Cajun spice blend and cook for 1 minute until fragrant. Add the cooked rice, browned sausage and chicken stock concentrate. Stir to combine. Season with salt and black pepper to taste.
6. Stuff the roasted pepper halves with the rice-sausage mixture. Sprinkle the pepper jack cheese evenly over the tops.
7. Return the stuffed peppers to the oven and bake until the cheese is melted and bubbly, about 5-7 minutes.
8. Meanwhile, in a small bowl, whisk together the sour cream and hot sauce to make the crema.
9. Remove the peppers from the oven and let cool slightly. Drizzle with the hot sauce crema and garnish with the reserved scallion greens. Serve warm.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time accordingly.

Can I make this recipe ahead of time?

Absolutely! Assemble the stuffed peppers up to a day in advance, cover and refrigerate. When ready to bake, add a few extra minutes to the oven time.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the labels on your sausage and hot sauce to confirm.