Stuffed Peppers Recipe

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Stuffed Peppers

Bonnie Martin


These are a hit with family and friends. I prefer the yellow, red, and/or orange bell peppers since the green ones often turn bitter. For those unfamiliar, Boudain is a cajun sausage, consisting of ground pork, cooked rice and spices in a sausage casing. It is quite spicy and goes well with the sweetness of the peppers. Hope you enjoy it!

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Four and can be easily adjusted for number of persons


20 Min


40 Min




4 large
bell peppers, your choice color
4 - 6 medium
boudain sausages
2 clove
garlic per half pepper
2 tsp
margarine per half pepper
shredded cheddar cheese
salt and pepper

Directions Step-By-Step

Wash peppers and dry well. Cut in half lengthwise and remove seeds and white membrane. Sprinkle insides with salt and pepper. Lay open side up in a shallow covered casserole dish.
For each half pepper, Layer 1 small clove garlic, chopped, 1 pat (approx 1/2 teaspoon) margarine, 1 boudain sausage, removed from casing and crumbled, more if needed, another chopped garlic clove, another pat margarine, then top with cheddar cheese to taste.
Carefully pour about 1/2 inch water into bottom of casserole dish and cover. Bake in a pre heated 350 degree oven until peppers are tender-usually 25-35 min for four large peppers.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Other Tag: Quick & Easy