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  • Writer's pictureKonky's Creative Kitchen

Roasted Stuffed Peppers

So, you have the Sausage & Rice dish made. You have the Creamy Cheese Sauce made. Now it's time to get stuffed! Everyone loves a good stuffed pepper and there are way too many varieties to make. Even on a global scale, there are many versions of a stuffed pepper that it is nearly impossible to determine where it all got started from! Any North Country Smokehouse sausage will work great in the rice stuffing. Now, let's get that rice stuffing into some beautiful roasted peppers and serve up some dinner!


  • For this recipe, you will need: Your favorite cajun spice blend for dusting Recipe for Sausage & Rice made ahead Recipe for Creamy Cheese sauce made ahead Approximately 6-8 decent sized peppers for stuffing You will need a digital scale Your choice of peppers for stuffing Kosher salt and black pepper

All of your peppers will need to be washed. Some may have a coating to prevent aging while others might have a waxy film. Simply wash off and dry off the peppers with a paper towel.


For Roasting: Oven to 475°F/246°C


1.) On a half-sheet pan, lightly coat in olive oil. 2.) Roll your peppers around on the pan to get an even coating of olive oil.

3.) Season the peppers with kosher salt and black pepper

4.) Set the timer for approximately 12 minutes. The skin should show bubbled and slight charring. If necessary, rotate the peppers on the pan and reset the timer for 5 minutes.

5.) Remove from the oven and drop the peppers into a bowl and cover with plastic film to sweat them. This will help the charred skin to come off easier. KEEP THAT ROASTING PAN!

6.) It's ok if some skin is left behind.

7.) Carefully, cut into the pepper, lengthwise. Remove the seeds. Place the opened pepper on your roasting pan. Repeat until all the peppers have been cleaned out.

8.) Carefully fill each pepper with your sausage and rice stuffing. Do not overstuff! Place back on the roasting pan.

9.) Reduce heat to about 425°F/218°C

10.) Place the stuffed pepper half-sheet pan into the oven and bake for about 10-12 minutes, or until your personal preference.


On each plate or bowl, ladle some of your creamy cheese sauce. Place your stuffed pepper on the plate and lightly dust with your favorite cajun spice blend. For the roasted poblano, the Green Chile sauce is a perfect match for the poblano and the cheese sauce.


SEE SEPARATE POSTING FOR THE CREAMY CHEESE SAUCE

SEE SEPARATE POSTING FOR THE SAUSAGE AND RICE



RECOMMENDATIONS: North Country Smoke House complete line of bacon, sausages, and ham. Chicken thighs, breasts, turkey thighs, breasts, and pulled pork.






DISCLAIMER: Recipes, photos, and videos are the ownership of Konky's Creative Kitchen, which will include appropriate designation to all parties. This recipe development will contain products from North Country Smokehouse. I am not employed by North Country Smokehouse. All logos identified by the parties in this content belong to their rightful owner. This is not a paid promotion. Written permission was given directly by North Country Smokehouse to use their logo.


©2004-2026 Konky’s Creative Kitchen, All rights reserved.

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