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Cajun Rice Stuffed Peppers with Landjaegers

Cajun Rice Stuffed Peppers with Landjaegers

Posted by Karla Powell on 23rd Jun 2021

Yields 6


1 pair of Landjaegers (Original or Jalapeno Cheddar)

1 tsp oil

2 cups long grain white rice

4 cups chicken broth

1 clove garlic, minced

½ cup green onion, sliced

½ cup sweet peppers, chopped

1 tablespoon Korenie Cajun Seasoning

¼ cup chopped fresh parsley leaves

6 bell peppers, topped with seeds and ribs removed


In a medium saucepan combine the rice and chicken broth. Bring to a boil, reduce the heat, cover, and simmer until all the broth is absorbed into the rice, about 20 minutes.

About 10 minutes before the rice is done, heat oil in a fry pan over medium-high heat. Sauté the garlic, onion, and peppers. Cook until softened, about 5 minutes. Slice Landjaegers into bite sized pieces and stir in to warm and brown a bit.

Combine this mixture with the cooked rice, Cajun seasoning, and parsley. Stir thoroughly.

Spoon filling into peppers and arrange upright in an ungreased 9 x 9 pan. Pour about an inch or water in the pan and cover with foil, securing the edges to contain the steam.

Bake at 350 for about 20 - 30 mins. Be careful of steam when you fork test them for tenderness. Garnish with fresh parsley if you like. Serve and enjoy.

Adapted from the Food Network & Conjured Cravings

Original Landjaegers (nutrition info located in photo section)

Jalapeno Cheddar Landjaegers (nutrition info located in photo section)

Korenie Cajun Seasoning

As a self-proclaimed "dump and pour" cook, this information is approximate.  Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.