Stuffed Peppers

Stuffed Peppers Recipe

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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!

★★★★★ 1 vote
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


1Wash 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.
2For 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.
3Carefully 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 Stuffed Peppers

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