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

Stuffed peppers are endlessly customizable and this Cajun-inspired version brings the heat with spicy pork sausage, aromatic rice and a blend of bold spices. The peppers are roasted until tender, then filled with a savory mixture of sausage, celery and scallions, all bound together with jasmine rice.

Topped with melted pepper jack cheese and drizzled with a tangy hot sauce crema, these stuffed peppers are a satisfying meal that’s perfect for weeknights or casual entertaining. Serve them with extra hot sauce on the side for an extra kick.

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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. Preheat the oven to 425°F (220°C). In a small pot, melt the butter over medium-high heat. Add the rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender, 15-18 minutes. Remove from heat and keep covered.
2. While the rice cooks, cut the bell peppers in half lengthwise and remove the stems and seeds. Place the pepper halves on a baking sheet, drizzle with vegetable oil and rub to coat. Season with salt and pepper, then arrange cut-side down. Roast until browned and softened, 18-20 minutes.
3. Meanwhile, finely dice the celery. Trim and thinly slice the scallions, separating the white and green parts. Remove the sausage from its casing and discard the casing.
4. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the sausage and cook, breaking it into pieces, until browned, 4-5 minutes. Stir in the celery and scallion whites; cook until the vegetables are slightly softened and the sausage is cooked through, 2-3 minutes. Add half the Cajun spice blend (use all for 4 servings) and season with salt and pepper. Cook until fragrant, 30-60 seconds.
5. Add the chicken stock concentrate and 1/3 cup water to the pan. Simmer until slightly thickened, 1-2 minutes. Stir in the cooked rice until well combined. Turn off the heat.
6. When the peppers are done, remove them from the oven. Carefully flip each pepper half and stuff with as much filling as will fit. Place the stuffed peppers in the pan with the remaining filling, nestling them in. If your pan is not ovenproof, transfer the mixture to a small baking dish and arrange the peppers in it. Sprinkle the pepper jack cheese evenly over the peppers.
7. Bake the stuffed peppers until the cheese has melted, 3-4 minutes. Meanwhile, in a small bowl, combine the sour cream and hot sauce to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
8. Divide the remaining filling among plates and top with the stuffed peppers. Drizzle with the hot sauce crema and garnish with the scallion greens. Serve with extra hot sauce on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

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

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.

What can I use instead of pepper jack cheese?

Monterey Jack with a pinch of cayenne or a mild cheddar would work well.