Cajun Shrimp Stuffed Peppers (with Quinoa)

I totally forgot that last week was Mardi Gras. I have never attended but I do love cajun food and I definitely plan to visit New Orleans to enjoy some truly authentic cajun dishes. Here is my spin on a healthy cajun inspired recipe: Cajun Shrimp & Quinoa Stuffed Peppers. I did prepare some of the peppers with Zatarian’s Jamalaya rice for the Hubs. He’s a rice man. Quinoa just won’t cut it for him although he did have a half of one pepper stuffed with it.

I use Chef Emeril Lagasse’s Essence Creole Seasoning recipe for the cajun season.

Cajun Shrimp & Quinoa Stuffed Peppers.png

Cajun Shrimp & Stuffed Peppers
  • Cajun shrimp & quinoa stuffed peppers
  • 6 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 1 tablespoon olive oil
  • 1/4 onion thinly sliced
  • 1 can black beans partially drained
  • 1 can diced tomatoes drained
  • 1/4 pound okra
  • 1 1/2 tablespoon olive oil
  • Salt to taste
  • Half pound large shrimp shelled and deveined
  • 1 tablespoon Cajun seasoning*
  • 1/4 teaspoon Old Bay
  1. Bring a pot of lightly salted water to boil.
  2. Wash peppers, cut off heads, remove seeds and bits. Reserve heads for baking. Or cut peppers in half diagonally with head intact (as shown here.)
  3. Par boil peppers for 3 minutes. Remove from water and rest cut side down to drain.
  4. Heat 1 tablespoon olive oil and sauté onions until translucent. Add quinoa and cook as directed on packaging (I replace water with vegetable stock.)
  5. While quinoa is simmering, clean and season shrimp with Cajun seasoning and old bay.
  6. In separate pan heat 1 1/2 tablespoons olive oil. Add okra and sauté until half way tender. Add tomato and garlic stir. Add shrimp and cook for 2 minutes. Add black beans and cook for an additional 3 minutes. Adjust seasoning if necessary.
  7. Preheat oven to 350. Place peppers cut side up in baking dish.
  8. Once quinoa is cooked, combine with shrimp stew and stir. Spoon mixture into
  9. peppers.
  10. Add 1/3 cup of water to pan, cover with foil and bake for 35 minutes.
  11. Remove foil, sprinkle all or some of the peppers with Colby Jack (or preferred)
  12. cheese. Return to oven and bake for an additional 3-5 minutes until cheese is melted and peppers are fully cooked.
Serve with a side of garlic spinach and Riesling.[br][br]This recipe can easily be adjusted to include your favorite meats or without shrimp for those who would like a vegan option.

What’s your favorite Cajun dish? Have you been to New Orleans? What restaurants are worth the trip?

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