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Creole Style Stuffed Peppers (oven version)

Slow cooker stuffed peppers, creole oven stuffed peppers, Tex-Mex stuffed peppers, ALL sorts of stuffed peppers This one's the oven version for Cajun style. Come back to https://www.slowcookerkitchen.com/slow-cooker-stuffed-peppers to print all the other deliciousness that's available.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 servings
Author: Gwen


  • 6 large green bell peppers
  • 3 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Creole seasoning
  • black pepper to taste
  • 3/4- pound shrimp peeled and deveined
  • 1 1/2 links of andouille sausage diced
  • 1 cup uncooked long-grain white rice
  • 2 1/2 cups chicken broth
  • 1 8 ounces can tomato sauce
  • Louisiana-style hot sauce
  • 1 lemon sliced (optional)


  • Preheat oven to 325 degrees.
  • Grease an 8x12 inch baking dish.
  • Heat the olive oil in a large, deep skillet over medium heat.
  • Sauté onion until translucent.
  • Stir in garlic, and season with oregano, Creole seasoning, and black pepper.
  • Stir in shrimp and sausage, and cook until shrimp turn pink, 5 minutes.
  • Stir in rice, and cook 1 minute.
  • Pour in chicken broth and tomato sauce.
  • Cook until thick, 15 to 20 minutes.
  • Fill peppers with stuffing mixture, and place in baking dish.
  • Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.