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Southern Comfort Stuffed Bell Peppers

Close-up of a single, bright green southern stuffed bell peppers topped with melted, golden-brown cheese.
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Make hearty, homestyle stuffed bell peppers featuring smoked sausage and Cajun seasoning for an authentic Southern dinner idea.

Ingredients

Scale
  • 4 large green bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground smoked sausage, casing removed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the peppers upright.
  2. Prepare the peppers: Cut off the tops (stem ends) of the bell peppers. Remove and discard the seeds and white membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Cook the sausage: Heat the olive oil in a large skillet over medium heat. Add the ground smoked sausage and cook, breaking it up with a spoon, until browned, about 6 to 8 minutes. Drain off any excess grease.
  4. Sauté aromatics: Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Mix the filling: Remove the skillet from the heat. Stir in the cooked white rice, diced tomatoes (with their liquid), chicken broth, Cajun seasoning, thyme, salt, and pepper. Mix until all ingredients are combined well.
  6. Stuff the peppers: Spoon the sausage and rice mixture evenly into the hollowed bell peppers, packing them gently.
  7. Bake: Pour about 1/2 inch of water into the bottom of the baking dish around the peppers to help them steam and soften. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
  8. Finish baking: Remove the foil. If using cheese, sprinkle the cheddar cheese over the top of each pepper. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
  9. Rest and serve: Let the stuffed peppers rest for 5 minutes before serving.

Notes

  • For a richer flavor, use a Creole seasoning blend instead of standard Cajun seasoning.
  • If you prefer ground beef stuffed peppers Southern style, substitute the smoked sausage with 1 pound of browned ground beef, but add 1/2 teaspoon of liquid smoke to the filling mixture for depth.
  • If you do not have chicken broth, you can use water, but the broth adds necessary flavor to the rice.

Nutrition

Find it online: https://cookerycommand.com/southern-stuffed-bell-peppers-recipe/