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I’m curious if you have calorie and carb info about this? I didnt see it. If it’s there I do apologize. Thank you!
Hi, Lisa D! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Am I correct in my understanding that you cook these uncovered and only cover them the last 10 mins?
Hi, Candice! No, they cook covered the whole time. I’ve updated the recipe to be more clear. Thanks!
What kind of sauce would you recommend?
Hi, Hannah! It’s not exactly Cajun, but I really like these with some barbecue sauce over top!
Oh that’s actually perfect. I have some at home already that I’ve been wanting to use! Many thanks
Awesome! You’re welcome!
Hi Lisa, you might want to revisit the cooking times. I had 5 peppers, cooked on low 4.5 hours, and they were nowhere close to done. I couldn’t wait any more and had to microwave them to cook the meat…
Thanks for the feedback, Gabby! I’ll send this over to our recipe testing team for another round. If you see this note, can you tell me what brand and size slow cooker you were using?
Thanks Emma! I used a Crock-Pot SCCPVP600-S 6-Quart Smart-Pot Oval Slow Cooker for this recipe.
Hi, Gabby! Just checking back in to let you know that we retested the recipe and didn’t find the cooking times to be off (and in fact, the peppers start to fall apart after 5 hours). Maybe check in with Crock-Pot to make sure your appliance is functioning normally? Sorry I couldn’t be of more help!
Hello! I am very excited to try this recipe and was wondering how I could do this without a slow cooker? is that possible?
Hi Maria! Yes, you can cook this in the oven! Put it in a baking dish, cover with foil, and bake at 400F for maybe 23 to 25 minutes. I haven’t tested these in the oven, so the cooking time might be a little off. Just make sure to slice one pepper open to see if the beef has cooked through. Hope this helps!
How do I cook the balance of the filling that does not fit in the peppers? Saute??
Hi, Terrie. Yes, a sauteing the filling for 5 to 7 minutes (until the meat is cooked through) is perfect.
As far as the Cajun seasoning goes, many commercial brands contain a lot of salt or other preservatives, anti-caking agents, etc. Curiously enough, some Cajuns have complained about that with “Tony C” ‘s, one of the more famous ones. However, there are many spice mixes available on the web, and one of my favorites is the DIY Cajun Seasoning from RealCajunCooking.com, which, copied from the website, is:
To make one measure begin by using the 4 main ingredients (in order of importance) and work your way down. Take care not to overpower your homemade Cajun seasonings with too much of one kind of spice or another. The following formula is a guideline which you may use to make your own. You can multiply this measured-mix to prepare more.
• 1 tsp red or cayenne pepper, finely ground
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
This is a basic well-rounded formula to which you may add additional spices, to taste, such as basil, white or black pepper, paprika, chili powder or celery salt.
There’s more info in the website by Jacque Gaspard and his son,, Scott, there, for this and other cajun dishes.
It looks great. But I have to say, I’ve never heard of cheese in a cajun dish.
Would ground turkey be an acceptable substitute? We don’t eat beef, but I wonder if they’d be too dry with turkey.
Hi Maggie, I think it should work with turkey. A safer bet might be ground chicken because it’s usually less lean than turkey.
What happens with the onions? I assume they also are added to the filling but do you sauté them first?
Hi Annette, thanks for catching that! Mix the onions with the rest of the ingredients for the filling. There’s no need to sauté the onions first. We have updated the recipe to reflect this. Thanks!
Great choice of ingredients, great colors, great photos ! It must be delicious. Perfect for lazy Sundays. Thank you , dear.