These stuffed bell peppers with cajun chicken alfredo are proof that you can take something simple and give it a little grown-up razzle dazzle without turning dinner into a science project. We’re talking creamy but not heavy, spicy but not reckless, comforting but still exciting. The sauce is rich in that “close your eyes for a second” way, the filling is hearty, and everything bakes together like it’s known each other for years. This is very much a kitchen-chat recipe, the kind where I’m telling you why a step matters while you stir, laughing at yourself, and realizing you absolutely did that. Trust me, once these hit the table, people will be asking when you’re making them again, and you’re gonna act humble about it… but just a little.
Cajun Chicken Alfredo Stuffed Peppers
Equipment
- Large skillet
- 9×13 baking dish
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For The Peppers
- 6 large bell peppers tops removed and seeds cleaned out
- For the Filling
- 1 pound turkey tenderloin diced small
- 8 ounces smoked sausage or andouille sausage sliced into half-moons
- 2 tablespoons olive oil or butter
- 1 small onion finely diced
- 1 small red bell pepper finely diced, optional but recommended for color
- 3 cloves garlic minced
- 1 and 1/2 teaspoons Cajun seasoning preferably lower sodium
- Salt to taste
- Black pepper to taste
- For the Creamy Cajun Alfredo Sauce
- 4 ounces cream cheese softened
- 3/4 cup heavy cream
- 7 ounces ghost pepper cheddar cheese shredded
- 1/4 cup gouda cheese shredded
For Finishing
- Smoked paprika or red chili flakes for garnish
- Fresh parsley or green onions chopped, optional
Instructions
- Preheat Like a Pro: Preheat the oven to 350°F. Lower heat keeps the cheese sauce smooth and creamy.
- Give the Peppers a Head Start: Slice the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish, drizzle lightly with olive oil, and bake for 8 minutes until just softened. Remove and set aside.
- Build the Flavor Base: Heat olive oil or butter in a large skillet over medium-high heat. Add the diced turkey, season lightly with Cajun seasoning, salt, and black pepper, and cook until browned but still juicy, about 6 to 7 minutes.
- Bring in the Sausage: Add the sausage slices and cook until lightly browned and fragrant, about 4 minutes. Stir in the onion, diced red bell pepper, and garlic. Cook until softened, about 3 minutes.
- Create the Creamy Moment: Lower the heat to medium-low. Stir in the cream cheese until melted and smooth. Slowly pour in the heavy cream, stirring constantly.
- Melt the Cheese with Intention: Add the ghost pepper cheddar a handful at a time, stirring until fully melted before adding more. Stir in the gouda until the sauce is glossy, rich, and irresistible. Taste and adjust seasoning if needed.
- Stuff with Confidence: Spoon the creamy filling generously into the par-baked peppers. Sprinkle with a little extra cheese if you saved some.
- Bake to Perfection: Bake uncovered for 18 to 20 minutes, just until the peppers are fork-tender and the filling is bubbly. Avoid overbaking to keep the sauce from separating.
- Finish Strong: Garnish with smoked paprika or red chili flakes for color and drama. Add parsley or green onions if desired for freshness.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!