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

Stuffed peppers are endlessly customizable and this version brings a spicy Cajun twist to the classic. We fill roasted bell peppers with a savory mixture of pork sausage, jasmine rice, celery and scallions, all seasoned with a peppery Cajun spice blend. A sprinkle of melty pepper jack cheese and a drizzle of hot sauce crema take them over the top.

These peppers are perfect for a weeknight dinner that feels special. The combination of spicy sausage, creamy cheese and tangy crema is sure to become a favorite. Serve them with the extra filling on the side for a hearty meal.

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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

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. 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, 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. Meanwhile, halve bell peppers lengthwise; remove stems and seeds. Place 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; 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. (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. Note: Pork sausage is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

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.

What can I use instead of pepper jack cheese?

Monterey Jack, mozzarella or a mild cheddar would work well. For extra spice, try adding a pinch of cayenne to the cheese.