Best 5 Chars Cajun Beef Sausage Stuffed Bell Peppers Recipes

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In the realm of culinary delights, stuffed bell peppers stand out as a vibrant and versatile dish, capturing the essence of comfort food with a touch of flair. These colorful wonders are a symphony of flavors, textures, and aromas, inviting you on a culinary journey that tantalizes the taste buds and leaves you craving more. From the tender embrace of the bell peppers to the savory symphony of fillings, each bite promises a unique and unforgettable experience.

This article presents a curated collection of stuffed bell pepper recipes that cater to diverse tastes and preferences. Whether you seek classic comfort or crave a taste of adventure, there's a recipe here to satisfy your culinary desires. Explore the traditional delight of Char's Cajun Beef Sausage Stuffed Bell Peppers, where the spicy kick of Cajun sausage harmonizes with the sweetness of bell peppers, creating a flavor fiesta. Indulge in the hearty goodness of Italian Sausage and Rice Stuffed Bell Peppers, where savory sausage, fluffy rice, and a medley of herbs and spices come together in perfect harmony.

For a vegetarian twist, embark on a flavor adventure with Quinoa and Black Bean Stuffed Bell Peppers. This protein-packed dish combines the earthy goodness of quinoa, the richness of black beans, and a vibrant blend of vegetables, all nestled within the tender embrace of bell peppers. If you prefer a lighter option, try the Mediterranean Stuffed Bell Peppers, a symphony of flavors featuring grilled vegetables, tangy feta cheese, and aromatic herbs, enveloped in the vibrant embrace of bell peppers.

And for those seeking a taste of the sea, the Shrimp and Crab Stuffed Bell Peppers offer a delightful union of succulent shrimp, tender crab meat, and a creamy sauce, all enveloped in the comforting warmth of bell peppers.

So, prepare to embark on a culinary voyage with these tantalizing stuffed bell pepper recipes. Let your taste buds dance with joy as you savor each bite of these colorful creations. Whether you prefer the classic comfort of Char's Cajun Beef Sausage Stuffed Bell Peppers or the delightful fusion of flavors in the Mediterranean Stuffed Bell Peppers, there's a recipe here to ignite your passion for cooking and leave you craving more.

Let's cook with our recipes!

CAJUN STYLE STUFFED PEPPERS



Cajun Style Stuffed Peppers image

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

Provided by Heidi Slonka

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 14

6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
½ teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
¾ pound shrimp, peeled and deveined
1 ½ links of andouille sausage, diced
1 cup uncooked long-grain white rice
2 ½ cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish
Louisiana-style hot sauce

Steps:

  • 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.
  • 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.
  • Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g

CHAR'S CAJUN BEEF & SAUSAGE STUFFED BELL PEPPERS



Char's Cajun Beef & Sausage Stuffed Bell Peppers image

Make and share this Char's Cajun Beef & Sausage Stuffed Bell Peppers recipe from Food.com.

Provided by Teresa Johnson

Categories     Lunch/Snacks

Time 1h45m

Yield 6-10 serving(s)

Number Of Ingredients 10

6 -10 large bell peppers, washed, topped, and cleaned
4 cups cooked rice
24 -32 ounces tomato sauce
1 (10 ounce) can diced Rotel tomatoes & chilies
1 large onion, chopped
1 medium bell pepper, chopped
1 -2 tablespoon minced garlic
cajun seasoning
1 lb ground beef
1 lb ground sausage

Steps:

  • Brown ground beef and ground sausage, drain grease.
  • Add seasonings, veggies, diced tomatoes, and tomato sauce.
  • Simmer till veggies are tender.
  • Meanwhile, cook rice and set aside.
  • When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
  • Add rice in a little at a time to ensure mixture.
  • Stuff peppers and place in large baking dish.
  • Cover with reserved gravy.
  • Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
  • In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
  • In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

CHEF JOHN'S STUFFED PEPPERS



Chef John's Stuffed Peppers image

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  • Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  • Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  • Pour sauce mixture into a 9x13-inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  • Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g

Tips:

  • Choose the right bell peppers. Look for large, firm bell peppers with smooth skin. Avoid bell peppers with blemishes or bruises.
  • Prepare the bell peppers properly. Cut the tops off the bell peppers and remove the seeds and ribs. Rinse the bell peppers under cold water and pat them dry.
  • Cook the sausage thoroughly. Brown the sausage in a skillet over medium heat until it is cooked through. Drain the sausage on paper towels to remove excess grease.
  • Stuff the bell peppers evenly. Divide the sausage mixture evenly among the bell peppers. Pack the mixture tightly so that the bell peppers hold their shape.
  • Bake the bell peppers until they are tender. Bake the bell peppers in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes, or until the bell peppers are tender and the sausage is cooked through.
  • Serve the bell peppers immediately. Serve the bell peppers hot, topped with your favorite sauce or salsa.

Conclusion:

Charred Cajun Beef Sausage Stuffed Bell Peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The bell peppers are stuffed with a flavorful mixture of Cajun sausage, rice, and vegetables, and then baked until tender. This dish is sure to please everyone at the table.

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