Easy Cajun Style Stuffed Bell Pepper Recipe
This easy cajun style stuffed bell pepper recipe has a Cajun flare that just makes them absolutely addictive. They’re hearty and can fill you up at just one. But I must admit the quinoa filling with a tomato base, and just a little kick of Jazz, will have you going for seconds and thirds.
Now that Fall is here, I wanted to give you one of my favorite comfort dishes. My Mom would make Stuffed Bell Peppers when I was growing up, and at the time it seemed like it was the only way I would eat bell peppers.
Things to think about when cooking this dish
- To get the best experience and to get the most out of your bell peppers, you want to make sure that your peppers are cooked well. You want them to be soft, but not too soft that they fall apart.
- Because the peppers release water as they cook, expect for there to be much more liquid in the pot once the the peppers are done cooking.
Cutting your peppers
When cutting the peppers, I find that the most efficient way to cut for the best presentation is to cut the top of the peppers. I’ve tried cutting them horizontally down the middle, but I feel like the filling gets dry really fast when you cut that way. By cutting an opening where the stem is, you allow for the whole vegetable to work as a capsule or a bowl for your filling. Adding the top back to the pepper, also allows you to keep more steam inside.
You just want to cut around the stem, gently pull the top off, and then scoop out the inside seeds before filling.
What kind of cooking dish can I use?
I love using my Dutch Oven when I am making this dish. However, I have made this Cajun Stuffed Bell Peppers plenty of times using a casserole dish. Because the peppers tend to be higher than the casserole dish, you may have to use aluminum foil as your lid if you use a casserole dish.
If you enjoy this recipe, then you’ll totally love my Shrimp & Sausage Creole!
I’ve made this recipe twice now and it’s delicious! My friends raved about it… I used venison mince, instead of sausage, and no shrimps or cajun. Then I made it with beef mince and black beans. I just use fresh ground paprika, cumin, pinch of chilli, tomato paste, canned tomatoes and have added celery, spring onion, garlic as well! Cooked quinoa in beef bone broth or plain. It’s delicious!!!
Tasty plus! I made this today and enjoyed it very much.
How much Cajun seasoning should I use? The recipe doesn’t specify in the ingredient list. I guessed for tonight’s meal.