• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Plant Philosophy

Vegan Food & Lifestyle by Margaret Chapman | The Plant Philosophy

  • Home
  • About
  • Recipes
    • Recipe Index
  • Lifestyle
    • Baby
    • Beauty
    • Reviews
    • Travel
  • Press
  • Resources
    • Ebook
    • The Foodies Guide To Instagram
  • Contact
    • Work With Me
    • Sponsors
You are here: Home / Recipes / Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli

Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli

October 15, 2016 by Margaret 5 Comments

Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli | Gluten-free, Vegan, Oil-free | The Plant Philosophy

When you want to throw together a dinner in a decent amount of time – this is your recipe. As I mention with all, it’s totally customizable and easily adaptable if you so choose to use something other than peppers for stuffing. Maybe you’re not a fan, you could take this concept and apply it to potatoes or squash. Really anything seasonal, this would also be great as a zucchini boat.

I definitely wouldn’t recommend this if you’re not a fan of mild heat. It is adjustable to a degree, you could use a hot sauce that’s not as spicy or replace that with tomato sauce instead. I try to include possible variations because I tend to receive many comments asking for “what can I replace —— with?” – which I love to see you’re interest in my recipes, but please feel free to adjust them as needed. If I didn’t specifically say in the notes section that you can omit or replace an ingredient, that means I have not tested it and it would be up to you to alter it at your own risk.

Now that I’ve gotten that little disclaimer out of the way, I tested these out on a whim because I wanted to share more quick dinners – they’ve been highly requested. I was so pleasantly surprised with the outcome, it’s truly an easy recipe but the flavors come together and it’s such a delicious combination! This was one of those recipes I actually kept in my fridge, instead of giving it to family and I devoured the leftovers over the span of 3 days. So if you’re curious they still tasted amazing, sauce and all for sitting in the fridge that long. I’d probably freeze them if you wanted to go beyond 4-5 days. Making the aioli fresh, as needed.

Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli | Gluten-free, Vegan, Oil-free | The Plant Philosophy

The reason this recipe comes together so easily is using a premixed rice blend that’s loaded with the perfect seasonings. I did however decide to add more, but that’s totally optional. Vitacost has a ton of different rice and grain blends that only require water or stock to make. Doesn’t get any better than that! I’m a huge fan of the Porcini Risotto and Quinoa & Ancient Grains blend – if you’re interested in ordering a few to test out. I recommend using a vegetable stock in place of water for even more flavor, again totally optional though. I also have a referral link here that will give you $10 off your first order of $30 or more. I also receive a $10 off code that helps me order more goodies!

Wonderful for transitioning from Summer to Fall. I believe this quick dinner is perfect for all – hey I rhymed! Definitely give it a try and let me know your thoughts. If you do recreate this recipe, I would love to see your photos. Please feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss seeing your post!

Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli | Gluten-free, Vegan, Oil-free | The Plant Philosophy img_6394 Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli | Gluten-free, Vegan, Oil-free | The Plant Philosophy Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli | Gluten-free, Vegan, Oil-free | The Plant Philosophy Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli | Gluten-free, Vegan, Oil-free | The Plant Philosophy

Print

Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli

Prep 5 mins

Cook 40 mins

Total 45 mins

Author Margaret

Yield 6 servings

Ingredients

  • 3 Bell Peppers, each color halved & seeded
  • 1 cup Jambalaya Rice Blend
  • 2 1/4 cups Water or Vegetable Stock*
  • 2 Vegan Sausage Links, diced (optional)
  • 1 tsp Old Bay Seasoning (optional)
  • 1/2 cup White Onion, diced
  • 1/4 cup Green Onion, diced
  • 1/8 cup Shallot, diced
  • 1/8 cup Parsley, minced
  • Hot Sauce Aioli
  • 1/2 cup Vitacost Raw Cashews
  • 1/3-1/2 cup Water, filtered (as needed)
  • 1/4 cup Vitacost Hemp Seeds
  • 3-4 tbsp Hot Sauce of choice
  • 2 tbsp Lemon Juice
  • 1-2 cloves of Garlic
  • Salt & Pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cut peppers in half and remove seeds.
  3. Bake peppers uncovered for 5 minutes, without stuffing.
  4. Bring 1 cup of Vitacost Cajun Rice and 2 1/4 cups of water to a boil, feel free to use vegetable stock in place of water. Once boiling, give it a stir, cover and reduce the heat to low. Steam for 18-20 minutes. Extra water is added to avoid the rice drying out when baked.
  5. Sauté diced vegan sausage, onions and shallot for 6-8 minutes. Season to taste, as needed.
  6. Mix with rice in a large bowl, folding in the diced green onion and parsley.
  7. Fill each pepper with rice mixture. Pressing down and packing lightly.
  8. Bake for 20-25 minutes*, covered.
  9. Serve warm, topped with hot sauce aioli and extra green onions.

Notes

*If using water, you can use a vegan bouillon cube/base in place of added seasoning for even more flavor. I recommend Better Than Bouillon in Chicken or Beef - they are vegan and palm oil-free!*To yield a crisper pepper, bake for half the time.You can turn this into a side or appetizer by using small sweet peppers.

Courses Entree

Cuisine Gluten-free, Vegan

PIN IT FOR LATER!

Jambalaya Rice Stuffed Bell Peppers | Vegan & Gluten-Free | The Plant Philosophy

Jambalaya Rice Stuffed Bell Peppers | Vegan & Gluten-Free | The Plant Philosophy

plantphilosophy
1

Filed Under: Recipes Tagged With: 10 ingredients or less, 30 minutes or less, appetizer, entree, gluten-free, oil-free, plant based, side, vegan

Sign up for our newsletter!

« Gluten-Free Baked Banana Nut Oatmeal
Gluten-Free Pumpkin Spice Hand Pies »

Reader Interactions

Comments

  1. Be Sol-Ful Living

    October 15, 2016 at 3:50 pm

    I love the simplicity of this recipe and that cajun rice???? Gotta love Vitacost! They’re always making life easier 😉 And that hot sauce aioli sounds amazing!!! I’m pretty sure I would be putting it on everything! xo

    Reply
    • Margaret

      October 16, 2016 at 6:22 pm

      Thanks Mandy! This combo is one I know you would love just as much as I do. Wish I could make it for you and invite you over for dinner! <3

      Reply
  2. Sherrie

    July 23, 2017 at 7:01 am

    Hi Margaret,
    This recipe sounds delicious. I clicked on the link for Cajun Rice at the Vitacost website and it doesn’t appear to be available. There’s a Lundberg Jambalaya rice that should work as a substitute.
    Can’t wait to try this recipe. I found you through the King Soopers website. I look forward to exploring you’re recipes.

    Reply
    • Margaret

      July 23, 2017 at 6:48 pm

      Hi Sherrie, it appears they’ve discontinued the item. Any cajun rice will work, or a rice of choice with cajun seasonings. I apologize for that! Thanks for sharing a substitute, I’ll update the link.
      I appreciate you checking out my page – honored to have you here. Hope you enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant strong food choices. Read More…

Follow Me On:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Follow us on Pinterest!

Trending Now

Easy 5-Ingredient Hemp Seed Pesto

Crispy Teriyaki Tofu Pad Thai Spring Rolls

Vegan Cheezy Sauce

Baked Turmeric Falafel + Cilantro Tahini Sauce

Vegan 7-Layer Taco Salad Dip Cups | Gluten-Free & Oil-Free | The Plant Philosophy

Vegan 7-Layer Taco Salad Dip Cups

New Mommy Quick Meal Prep | Vegan & High Protein | ThePlantPhilosophy.com

New Mommy Quick Meal Prep (Vegan & High Protein)

PSV 2014 Thanksgiving Recipe Roundup

Oil-Free Coconut Pumpkin Sunbutter

The Sweet & Salty Vegan Burger

Footer

Find me on:

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant-based food choices.

Sign up for our newsletter!

Copyright © 2021 · Foodie Pro & The Genesis Framework