Her Kitchen

ShantaQuilette’s Cajun Stuffed Bell Peppers

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Greetings  Lovelies, I hope you’re having a great week and had a wonderful weekend! Can you believe it’s already come and gone? What did you end up doing?

Well, the recipe you’ve all been waiting for!!


1hr 25mins




6 Peppers




  • 6 medium-sized green or red bell peppers, sliced in half, seeds and ribs removed
  • 2-1/2 Tablespoons extra virgin olive oil, divided
  • 14oz Andouille sausage, diced
  • 1 pound of ground turkey sausage (optional)
  • 3 ribs celery, diced and divided
  • 3/4 yellow onion, chopped and divided
  • 3 garlic cloves, minced and divided
  • Cajun seasoning
  • 1 cup white rice
  • 2 cups + 2 Tablespoons chicken broth
  • 1/4 cup chopped parsley
  • 1 small bay leaf
  • 1/8 teaspoon dried thyme
  • 15oz can crushed tomatoes


  1. Preheat oven to 375 degrees then arrange bell pepper halves in the bottom of a 9×13” baking dish sprayed lightly with nonstick spray. Lightly spray bell pepper halves with nonstick spray then set aside.
  2. Heat 1 Tablespoon oil in a large skillet over medium-high heat then add sausage, and 2/3 of both the celery and onion. Season with Cajun seasoning then saute until vegetables are tender, 8-10 minutes, turning heat down if vegetables begin to burn. Add 2/3 of the minced garlic then saute for 1 more minute. Add rice, 2 cups chicken broth, and more Cajun seasoning to taste then turn the heat up to bring broth to a boil. Place a lid on top then turn heat down and simmer until rice has absorbed all the broth and is tender, 15-20 minutes. Stir in parsley.
  3. Scoop rice mixture inside bell pepper halves then cover baking dish with foil and bake for 35 minutes. Turn heat up to 400 then remove foil and bake for 10 more minutes, or until peppers are crisp-tender.
  4. Meanwhile, heat remaining 1-1/2 Tablespoons oil in a saucepan over medium heat then add remaining onion and celery. Season with Cajun seasoning to taste then saute until vegetables are soft, 10 minutes, turning heat down slightly if vegetables begin to burn. Add remaining garlic then saute for one more minute. Add bay leaf, thyme, remaining 2 Tablespoons chicken broth, and crushed tomatoes then turn the heat up to bring mixture to a bubble. Turn heat down to medium-low then simmer, partially covered or topped with a splatter screen, for 10 minutes. Taste then adjust seasonings if necessary. Plate peppers then top with sauce and serve.

Meet ShantaQuilette , creator and author of Style Follows Her Accountant by trade, Lifestyle Designer, Decor Expert, Event Stylist, Cookanista, Beauty Enthusiast and Mom of three, From Denver to Dallas this fashionable entertaining entrepreneur has been styling outfits and entertaining since she was first old enough to reach her dresser and dining room table. Her goal is to ignite the creativity in all women.

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