A House Divided – Stuffed Peppers  
Recipe Type: Main


  • 2 cups cooked 100% Louisiana Cajun Country medium grain rice, prepared with extra water for added stickiness
  • 4 bell peppers, 2 red (for ULL) and 2 yellow (for LSU)
  • 1 T. butter
  • 1/4 cup chopped onions, half white (for ULL) and half purple (for LSU)
  • 8 strips of bacon
  • 1/2 lb. medium Louisiana shrimp
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  1. – Wash and quarter peppers, removing seeds and membranes
  2. – Sauté onion in butter until soft
  3. – Pan fry bacon, drain and crumble, reserving the bacon grease
  4. – Sauté shrimp in bacon grease until just cooked
  5. – Add salt and pepper to taste
  6. – Drain shrimp and chop into small bits
  7. – Preheat oven to 350 degrees
  8. – In a bowl, combine rice, onion, bacon, shrimp and cheese, adding more salt and pepper if needed
  9. – Form mixture to sit inside bell pepper quarter
  10. – Bake for 15 minutes. Geaux Tigers/Cajuns!
Cajun Country Rice

Cajun Country Rice

The Cajun Country brand has earned a solid reputation with cooks who want the best from their gumbo, jambalaya, etouffee, and other popular Cajun dishes. Whether it’s firm long grain, tender medium grain, healthy whole grain brown, or the slightly distinctive aroma of our popcorn rice or Jasmine rice, Cajun Country has been the leading brand of rice in Louisiana for those that demand quality products when cooking delicious meals.

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