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A House Divided – Stuffed Peppers

Course Main Course
Cuisine American


  • 2 cups cooked 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 tbsp butter
  • .25 cup chopped onions, half white (for ULL) and half purple (for LSU)
  • 8 strips of bacon
  • .5 llb medium Louisiana shrimp
  • .5 cup shredded cheddar cheese
  • salt and pepper to taste


  • Wash and quarter peppers, removing seeds and membranes.
  • Sauté onion in butter until soft.
  • Pan fry bacon, drain and crumble, reserving the bacon grease.
  • Sauté shrimp in bacon grease until just cooked.
  • Add salt and pepper to taste.
  • Drain shrimp and chop into small bits.
  • Preheat oven to 350 degrees.
  • In a bowl, combine rice, onion, bacon, shrimp and cheese, adding more salt and pepper if needed.
  • Form mixture to sit inside bell pepper quarter.
  • Bake for 15 minutes. Geaux Tigers & Cajuns!