Cajun Pork Sausage Stuffed Peppers
with Pepper Jack & Hot Sauce Crema
- Milk
We’re pretty sure we could invent a stuffed pepper to fit our every mood—after all, they’re endlessly customizable with different combinations of meat, grains, veggies, and spices. For this twist on the Italian classic, we stir peppery Cajun spices into a deeply savory filling of pork sausage, jasmine rice, celery, and chicken stock. Once stuffed, the peppers receive a sprinkle of melty pepper jack and a drizzle of hot sauce crema. One bite’s sure to put a little PEP in your step.
Ingredients
½ cup
Jasmine Rice
2 unit
Bell Pepper
2.5 ounce
Celery
2 unit
Scallions
9 ounce
Italian Pork Sausage
1 tablespoon
Cajun Spice Blend
1 unit
Chicken Stock Concentrate
½ cup
Pepper Jack Cheese
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
4 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add rice, ¾ cup water (1½ cups for 4), 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 in step 4. • Meanwhile, halve bell peppers lengthwise; remove stems and seeds.
• Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. • Roast on middle rack until browned and softened, 18-20 minutes. • Meanwhile, finely dice celery. Trim and thinly slice scallions, separating whites from greens.
• 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. • Stir in celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through, 2-3 minutes. • Stir in half the Cajun Spice (all for 4 servings) and season with salt and pepper; cook until fragrant, 30-60 seconds more.
• Add stock concentrate and 1⁄3 cup water (½ cup for 4 servings) to pan with sausage mixture; simmer 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. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.) Evenly sprinkle with pepper jack.
• Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. • Meanwhile, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the Cajun-inspired twist, praising the dish's bold and delicious taste. Some found it could use more spice or seasoning.
- Ease of prep: Generally easy to make, though a few found removing sausage from casings messy. Some suggested using ground meat instead.
- Suggestions: Consider adding extra veggies like tomatoes or beans. Try draining excess grease from sausage before mixing with rice.
- Leftovers: Several mentioned it reheats well, with some enjoying leftovers for breakfast topped with a fried egg 🍳.
- Portions: Many found it generously sized, often feeding more than expected. Some wished for larger peppers to stuff.
Reviews from our home cooks
The finished product was delicious. I put in at least 3/4 of the cajun spice blend and left the hot sauce crema thick and spread it on. This is definitely one to make a fave.
We would prefer a more spicey sausage for this dish. The recipe called for 1/2 the cajun seasoning and I chose to use the entire packet... still not 'cajun' (spicey) enough for us. Loved the Hot Sauce Crema!! What a simple and delicious idea!!
The sweet peppers stuffed with sausage and rice were delicious. The Pepper Jack cheeses pulled all the flavors together with a little spiciness that we supplemented by using all the hot sauce that was provided. Loved it.
I grew up eating stuffed peppers but not a variety of ways. This was really delicious and a nice cajun spice with still the comfort of stuffed peppers. I loved the delicious stuffing and the drizzle on top helped cool things down. Super delicious
This was a great meal! The bell peppers deflated and couldn't really be stuffed, but it was tasty. From a true cajun, I'd recommend adding garlic with the scallions and celery. The "holy trinity" is: bell pepper, onion, and celery. Don't forget the pope - garlic.
Great recipe! A little complicated, as I don't own a skillet and I didn't understand what it meant to take the sausage out of the casing at first. My first time cooking stuffed bell peppers, and I'm glad y'all offer this recipe. Very tasty!
I love that this one used sausage - it had such great flavor...I've had other stuffed peppers that seemed too bland. Adding celery to the recipe was a pleasant twist too and something I wouldn't have ever thought of!
This was a great meal. I decided to make these as unstuffed peppers. I diced the peppers into large pieces and sauteed with the sausage. I also added chunks of chicken breast with the sausage. Our meal for 2 was enough for 4.
Loved this recipe! The roasted orange bell peppers were delicious and the pepper jack cheese was a great touch. Hope to see this one offered again soon.
The dish felt a little under seasoned for a cajun dish. The baking of the peppers made them kinda rubbery. I have had experience making stuffed peppers in the past and i always boiled them prior to putting them in the oven to make them more tender.
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