A flavorful twist on classic stuffed peppers, inspired by Cajun cuisine.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Level the bottoms of the peppers if needed so they stand upright.
In a large skillet, cook the sausage over medium heat until browned. Remove and set aside.
Drain excess fat for a leaner filling.
In the same skillet, sauté the onion, celery, and garlic until softened.
Add a splash of water if the pan becomes too dry.
Combine the cooked sausage, sautéed vegetables, rice, and Cajun seasoning in a mixing bowl.
Mix thoroughly to evenly distribute the flavors.
Stuff each bell pepper with the filling mixture and place them in a baking dish.
Pack the filling tightly to maximize the amount in each pepper.
Cover the dish with aluminum foil and bake for 25 minutes.
Covering the dish helps steam the peppers, making them tender.
Remove the foil, sprinkle cheese on top of each pepper, and bake uncovered for an additional 10 minutes.
Broil for the last 2 minutes for a golden, bubbly top.
Let the peppers cool for 5 minutes before serving.
Cooling slightly helps the filling set and makes serving easier.
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