These Cajun Stuffed Bell Peppers are packed with bold, smoky flavor — a true Louisiana-inspired comfort dish. Loaded with seasoned ground chuck, smoked sausage, and the holy trinity of onion, bell pepper, and celery, then topped with golden breadcrumbs and baked to perfection. Perfect for a weeknight dinner or a crowd-pleasing meal!

Ingredients

• 2 tablespoons avocado oil
• 2 lbs. 80/20 ground chuck
• ½ link beef smoked sausage, chopped small
• 1 yellow onion, chopped medium
• 5 green bell peppers — 1 chopped medium, 4 halved with seeds and core removed
• 4 celery stalks, chopped medium
• 6 garlic cloves, chopped fine
• 4 teaspoons Cajun seasoning (or creole seasoning)
• 2 teaspoons cayenne pepper
• 1 teaspoon dry thyme
• 2 bay leaves
• 4 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 tablespoon Worcestershire sauce
• 1 cup bread crumbs

Instructions

1. Preheat oven to 400°F (204°C).
2. Heat a large skillet over medium heat and add oil once hot. Add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released.
3. Add smoked sausage and cook for 4 minutes until browned.
4. Add onions, bell pepper, and celery, and cook for 3 minutes until tender.
5. Stir in garlic, Cajun seasoning, cayenne pepper, thyme, and bay leaves.
6. Stir in butter, kosher salt, Worcestershire sauce, and ½ cup breadcrumbs; cook for 1 minute. Taste and adjust seasoning.
7. Stuff each bell pepper half firmly and sprinkle with the remaining breadcrumbs. Place on a foil-lined baking sheet or in a greased 9x13 baking dish.
8. Bake for 20 minutes until breadcrumbs are golden brown and peppers are soft.
9. Garnish with chopped parsley and enjoy immediately!

Make Ahead & Storage

Leftovers can be stored in an airtight container for seven days in the fridge. To freeze, store cooled peppers in an airtight container or freezer bag and keep in the freezer for 3 months. Thaw 24–48 hours before eating them.

When you’re ready to reheat them, simply bake them in the oven or air-fryer at 350°F for 5–10 minutes.

Pro Recipe Tips, Substitutions & Tricks

Here are a few notes to ensure your stuffed peppers always taste like you’re from New Orleans.

• You can use ground turkey in place of ground beef, but I recommend using 85/15 for more flavor.
• Use 1 pound of large shrimp and 1½ pounds of ham or tasso for traditional stuffed peppers.
• Here’s a vegan recipe for stuffed bell peppers.
• While green bell peppers are traditional, you can substitute them with red, yellow, or orange peppers for a sweeter flavor. Using a mix of colors also makes for a more vibrant presentation.
• Once you cut the bell pepper in half, use your hands to remove the seeds and white pith, which can leave a bitter aftertaste.
• If you run out or forget to add chopped garlic, just use 2½ teaspoons of garlic powder. I prefer granulated garlic powder over the fine “powder” because it blends better and doesn’t leave a chalky aftertaste.
• For a meaty version, replace the mushrooms with cooked ground beef or ground turkey. Both add heartiness while keeping the stuffing flavorful.
• Panko breadcrumbs give a light, crispy texture, but traditional breadcrumbs work just as well if that’s what you have on hand.
• I like avocado oil for its high smoke point and neutral flavor, but any cooking oil—like vegetable, canola, or olive oil—can be used in its place.

Nutrition

Recipe adapted from Kenneth Temple, Food Network’s Chopped Champion from New Orleans.