Cajun Style Stuffed Peppers

Cajun Style Stuffed Peppers

A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
307 Calories

Recipe Instructions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
Step 2
Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
Step 3
Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Ingredients

  • 3 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 2 cloves garlic, minced
  • 1 onion, diced
  • black pepper to taste
  • 1 lemon - cut into wedges, for garnish
  • 1 cup uncooked long-grain white rice
  • 6 large green bell peppers
  • 1 tablespoon Creole seasoning
  • 0.5 teaspoon dried oregano
  • 2.5 cups chicken broth
  • 0.75 pound shrimp, peeled and deveined
  • 1.5 links of andouille sausage, diced
  • Louisiana-style hot sauce

Categories

Similar Recipes You May Like

Asian-Style Turkey Burgers

Asian-Style Turkey Burgers

Salmon Loaf with Roasted Red Peppers

Salmon Loaf with Roasted Red Peppers

Italian Style Chicken Salad

Italian Style Chicken Salad

Chicago Style Roast Duck

Chicago Style Roast Duck

Mediterranean Style Trout

Mediterranean Style Trout

Stuffed Cheese Spirals

Stuffed Cheese Spirals

Mexican-Style Couscous with Roasted Corn

Mexican-Style Couscous with Roasted Corn

Scrumptious Stuffed Chicken Breasts

Scrumptious Stuffed Chicken Breasts