Cajun Stuffed Peppers

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These turned out awesome! I used regular pork sausage and made my own cajun seasoning so the entire dish had the flavor and topped the filled peppers with about a tablespoon of chihuahua cheese and baked for a few minutes. Even my toddler ate his entire bowl! We will definitely make this a staple for a while.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very healthy, but missed something!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am obviously in the minority on this one but my family found this to be bland, bland, bland. We tasted the filling before scooping it into the peppers and unanimously decided to order takeout instead. Such a disappointment and waste given such positive reviews.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was great! I made it into a vegetarian dish. I grilled the peppers in the oven rather than microwaving them. I then followed the recipe except I added more tomatoes and no sausage. I also used a Cajun spice recipe. To finish, I stuffed the peppers, sprinkled just a little monterrey jack cheese and put them under the broiler. I definitely recommend this recipe and there is a lot of room for personalizing it to your tastes. Oh! I also had lots of left over stuffing (my peppers were small and I probably overdid the tomatoes a bit. But, it works really well to make a casserole with or put over beans.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE this recipe! I am a vegan so I substituted the andouille sausage for Field Roast chipotle sausage. I also added more seasoning and the second time around I use less water. It was very soupy the first time. I also only microwaved the peppers for 4 or 5 minutes and skipped putting them in the pot. I know other people thought that they were too mushy going in for 10. A heads up to those who have not made this yet: it takes about 45 mins of prep of you're doing it by yourself. The recipe also makes about 6-8 servings if each person gets 1/2 a pepper. Absolutely love it though and am making it for my steak-n-potato lovers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Healthy and easy dish to make. I thought it needed more seasoning to make it more flavorful but I also substituted lean ground buffalo meat for the sausage to make it healthier, which may have impacted the taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was so good! I made it for brunch, with red bell peppers. I used Trader Joe's Harvest Grain Blend in place of the rice, and added extra couscous. I cooked them in 1 c. chicken broth, 1 c. white wine, and did not cook the bell peppers until adding them to the pan. I did let everything simmer a bit longer, and I also topped them with shredded cheese. Definitely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love, love, love this recipe! As others said, be sure not to overcook the peppers. I steamed the peppers for about 5 minutes until tender crisp. I also, made a few changes. For my meat loving husband, I added more meat, instead of allspice I added garlic powder. I also added 1/2 cup of parm cheese at the end, stuffed the peppers, sprinkled with parm, and baked them in the oven for 10 minutes at 400 degrees.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved it ! Wish I'd read the reviews before I cooked it though...would not have microwaved the peppers so long. I also used "smoked andouille sausage" which added a nice deep flavor. Don't forget to rinse and give a quick look through the quinoa and rice for little pebbles. I will definitely make this dish again, but the prep time is much more than the Food Network suggests - but I am not a professional cook!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! The peppers only needed to be microwaved for 3-6 minutes. Did them without the water, etc. Just plain. Then I wiped them off and put them in the broiler- cut side down on slightly oiled foil until small brown spots appear (about 3-5 minutes. Flipped them over, filled them up and followed rest of recipe.