Cajun Shrimp & Andouille Stuffed Peppers

Cajun Shrimp & Andouille Stuffed Peppers are a bold, colorful dinner made with tender bell peppers filled with juicy shrimp, smoky andouille sausage, seasoned rice, tomatoes, vegetables, Cajun spices, and plenty of melted cheese.

This recipe brings together classic Louisiana-inspired flavors in an easy baked dinner. The peppers become tender while still holding their shape, and the filling stays rich, savory, slightly spicy, and full of texture.

It is perfect for family dinners, meal prep, weekends, or anytime you want something different from ordinary casseroles and pasta dishes.

Why You’ll Love These Stuffed Peppers

These stuffed peppers are hearty enough to serve as a complete meal.

The shrimp add tenderness, the andouille sausage adds smoky flavor, and the rice makes the filling satisfying.

Cajun seasoning gives the dish warmth and spice, while melted cheese creates a golden, bubbly topping.

They also look beautiful on the table because the colorful peppers act as individual serving bowls.

Ingredients

For the Peppers

• 4 large bell peppers
• 1 tablespoon olive oil
• Salt and black pepper to taste

You can use red, yellow, orange, or green peppers.

For the Filling

• 1 lb large shrimp, peeled and deveined
• 10 oz andouille sausage, sliced and quartered
• 2 cups cooked white rice
• 1 small onion, diced
• 2 celery stalks, diced
• 1 small red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes, drained
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

For the Cheese

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

For Garnish

• Sliced green onions
• Fresh parsley
• Red pepper flakes, optional

How to Make Cajun Shrimp & Andouille Stuffed Peppers

Step 1: Preheat the Oven

Preheat your oven to 375°F.

Lightly grease a 9x13-inch baking dish.

Prepare the Bell Peppers

Step 2: Cut the Peppers

Slice each pepper in half lengthwise.

Remove the seeds and membranes.

Place the pepper halves cut-side up in the baking dish.

Step 3: Pre-Bake

Brush lightly with olive oil.

Season with salt and black pepper.

Bake for about 10 to 12 minutes.

This gives the peppers a head start so they become tender without turning mushy.

Prepare the Filling

Step 4: Brown the Andouille Sausage

Heat a large skillet over medium-high heat.

Add the sliced sausage.

Cook for about 4 to 5 minutes, until browned around the edges.

Transfer to a plate.

Step 5: Cook the Vegetables

Add olive oil to the same skillet.

Add the onion, celery, and diced bell pepper.

Cook for about 4 minutes, until softened.

Add the garlic and cook for another 30 seconds.

Step 6: Season the Shrimp

Pat the shrimp dry.

Season with Cajun seasoning, smoked paprika, garlic powder, thyme, and black pepper.

Step 7: Cook the Shrimp

Add the shrimp to the skillet.

Cook for only 1 to 2 minutes per side.

They do not need to be completely cooked because they will finish cooking in the oven.

Step 8: Add Tomatoes and Broth

Stir in the diced tomatoes and chicken broth.

Simmer for about 2 minutes.

Step 9: Add Rice and Sausage

Return the sausage to the skillet.

Add the cooked rice.

Mix gently until everything is evenly combined.

Taste and adjust the seasoning if needed.

Assemble the Stuffed Peppers

Step 10: Fill the Peppers

Remove the peppers from the oven.

Spoon the Cajun shrimp, sausage, and rice filling generously into each pepper half.

Pack the filling lightly without pressing too hard.

Step 11: Add Cheese

Combine the cheddar and Monterey Jack.

Sprinkle generously over each stuffed pepper.

Bake

Bake uncovered for 15 to 20 minutes, until the peppers are tender and the cheese is fully melted.

For a golden, slightly crisp cheese topping, broil for 1 to 2 minutes at the end.

Watch carefully so the cheese does not burn.

Garnish and Serve

Remove the stuffed peppers from the oven.

Top with sliced green onions and fresh parsley.

Serve warm.

Prep Time, Cook Time, and Servings

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Tips for the Best Cajun Stuffed Peppers

Do not overcook the shrimp before baking.

Shrimp cook very quickly, and overcooking can make them rubbery.

Use cooked rice that has cooled slightly so the filling does not become too soft.

Andouille sausage is naturally salty and seasoned, so taste the filling before adding extra salt.

Use freshly shredded cheese when possible because it melts more smoothly.

Choose peppers that are similar in size so they cook evenly.

Recipe Variations

Chicken and Sausage Version

Replace the shrimp with chopped cooked chicken.

Extra Spicy Version

Add cayenne pepper, hot sauce, or sliced jalapeños.

Low-Carb Version

Replace the rice with cauliflower rice.

Seafood Version

Add crab meat or crawfish with the shrimp.

Creole Version

Add a little Creole seasoning and extra diced tomatoes.

No Sausage Version

Leave out the andouille and use extra shrimp for a seafood-focused variation.

What to Serve With Cajun Stuffed Peppers

These stuffed peppers are filling enough on their own, but they pair well with:

• Garlic bread
• Cornbread
• Caesar salad
• Green salad
• Roasted vegetables
• Coleslaw
• Corn on the cob
• Cajun green beans

How to Store Leftovers

Allow the stuffed peppers to cool completely.

Place them in an airtight container.

Refrigerate for up to 3 days.

How to Reheat

Reheat the peppers in a 350°F oven for about 15 minutes.

You can also microwave individual peppers until heated through.

The oven gives the best texture because it helps the cheese stay melted without making the peppers watery.

Can You Make These Ahead of Time?

Yes.

Prepare the filling and peppers ahead of time.

Stuff the peppers, cover the baking dish, and refrigerate for up to 24 hours.

Add the cheese before baking.

You may need a few extra minutes in the oven if the peppers are cold from the refrigerator.

Can You Freeze Stuffed Peppers?

Yes.

Cool them completely first.

Wrap individually or store in a freezer-safe container.

Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Nutrition Information

Approximate nutrition per serving:

Calories: 610
Protein: 38g
Carbohydrates: 45g
Fat: 31g
Fiber: 6g
Sugar: 8g
Sodium: 1,020mg

Nutrition information is approximate and will vary depending on sausage, cheese, and serving size.

Frequently Asked Questions

What is andouille sausage?

Andouille is a smoked sausage commonly used in Cajun and Creole cooking. It has a smoky, savory, slightly spicy flavor.

Can I use another sausage?

Yes.

Smoked sausage, kielbasa, or spicy Italian sausage can all work.

Can I use frozen shrimp?

Yes.

Thaw them completely and pat them dry before seasoning.

What color bell peppers are best?

Red, yellow, and orange peppers are sweeter.

Green peppers have a stronger, slightly bitter flavor.

Can I make this less spicy?

Yes.

Use less Cajun seasoning and choose a mild smoked sausage.

Can I use brown rice?

Absolutely.

Cooked brown rice works very well.

Why This Recipe Works

Shrimp and andouille sausage create a strong combination of tender and smoky textures.

Rice makes the filling hearty, while onions, celery, peppers, and tomatoes add moisture and classic Cajun-inspired flavor.

The bell peppers become slightly sweet while baking, which balances the spices.

Finally, melted cheese gives the dish a rich, golden finish.

Final Thoughts

Cajun Shrimp & Andouille Stuffed Peppers are a colorful, flavorful dinner that combines juicy shrimp, smoky sausage, seasoned rice, vegetables, Cajun spices, and melted cheese.

They are filling, easy to serve, and visually impressive enough for both family dinners and recipe content.

Serve them straight from the oven with cornbread or a simple salad for a warm, satisfying meal with bold Southern-inspired flavor.

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