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Cajun Stuffed Peppers

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PREP TIME
45 min
COOKING TIME
15 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Cajun Stuffed Peppers
Ingredients
  • 6 large green bell peppers
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Creole seasoning
  • black pepper to taste
  • 3/4 pound shrimp, peeled and deveined
  • 1 1/2 links of andouille sausage, diced
  • 1 cup uncooked long-grain white rice
  • 2 1/2 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 lemon - cut into wedges, for garnish
  • Louisiana-style hot sauce
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
To prevent the dish from sticking, lightly coat an 8x12 inch baking pan with butter or cooking spray.
3
Fill a large pot with water and bring it to a rolling boil.
4
Carefully remove the tops and seeds from the peppers, then submerge them in the boiling water for 3 minutes.
5
Using a slotted spoon, transfer the peppers to paper towels to drain excess water.
6
Heat a generous amount of olive oil in a large, deep skillet over medium heat.
7
Sauté the onion until it becomes translucent and easily mashed with a spoon.
8
Add minced garlic to the skillet, followed by dried oregano, Creole seasoning, and a pinch of black pepper.
9
Combine the cooked shrimp and sausage in the skillet, stirring occasionally until the shrimp turns pink, approximately 5 minutes.
10
Add cooked rice to the skillet and stir for 1 minute.
11
Pour in chicken broth and tomato sauce, stirring until the mixture thickens, about 15 to 20 minutes.
12
Fill each pepper with the prepared stuffing mixture and arrange them in a single layer within the baking pan.
13
Bake the stuffed peppers in your preheated oven for 15 to 20 minutes, or until heated through.
14
Serve the dish with lemon wedges and a side of hot sauce for added flavor.