Cajun-Style Stuffed Bell Peppers – A Flavorful Seafood & Meat Delight

Serving: Enjoy hot with rice, garlic bread, or a side of coleslaw.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze stuffed peppers before baking. When ready to eat, bake from frozen at 375°F (190°C) for 40–45 minutes.
Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave for 2 minutes.
Variations
Cheesy Goodness: Top with shredded cheddar or Parmesan before baking.
Spicy Twist: Add extra hot sausage or a pinch of cayenne for more heat.
Low-Carb Option: Use almond flour instead of bread crumbs.
Vegetarian Version: Replace meat and seafood with mushrooms, black beans, and quinoa.
FAQ
1. Can I use different meats?
Yes! Ground turkey, chicken, or even shredded rotisserie chicken work well.

2. How do I keep the peppers from getting too soft?
Don’t overbake them—25–30 minutes is perfect for tender yet firm peppers.

3. Can I make the filling ahead of time?
Absolutely! Prep the filling a day ahead and refrigerate until ready to stuff and bake.

4. What’s the best way to make these extra flavorful?
Using fresh seafood, high-quality Cajun seasoning, and a mix of meats enhances the taste.

This Cajun-Style Stuffed Bell Peppers recipe delivers the perfect balance of spice, seafood richness, and hearty flavors. Whether you serve them at a dinner party or enjoy them as a cozy weeknight meal, they’re bound to become a favorite!