'Rice-Stuffed Mini Peppers'

'rice-stuffed Mini Peppers' Recipe

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Robin Poindexter


let the good times roll ! be warned; there's some serious spice going on here! butt are so so good!!!

★★★★★ 1 vote
24 to 28
15 Min
20 Min


12 to 14
miniature sweet peppers
1/4 cup
finely chopped celery
2 tbsp
finely chopped green onion
1 tsp
cajun seasoning
clove garlic,minced
1 tbsp
olive oil
ounces cooked andouille sausage,finely chopped
1 cup
cook rice
1/2 cup
cheddar cheese, shredded
2 tbsp
fine bread crumbs, seasoned
1 tbsp
snipped fresh parsley

How to Make 'Rice-Stuffed Mini Peppers'


  • 1preheat oven 350'f halve peppers lengthwise;scoop out seed and membranes,leaving stems intact. in large saucepan.cook peppers in boiling water for 3 min;drain.rinse pepper with cold running water until cool;drain again.
  • 2for filling in a small skillet,cook celery,green onion,garlic, and Cajun seasoning in hot oil for 3 min,stirring often.remove from heat.in a med bowl,combine sausage,cooked rice ,cheese,bread crumbs,parsley,and cooked celery mixture.
  • 3spoon filling into pepper halves.press filling firmly into peppers. place place peppers in a 15x10x1-inch baking pan.
  • 4bake uncover about 20 min or until heated through and cheese melts. makes 24 to 28 appetizers.

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About 'Rice-Stuffed Mini Peppers'