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To make Cajun Chicken Alfredo Stuffed Peppers, gather these items: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup fettuccine pasta, cooked al dente - 1 cup heavy cream - 1 cup Parmesan cheese, grated - 2 tablespoons Cajun seasoning - 1 tablespoon olive oil - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich, flavorful dish. The bell peppers are the perfect vessel to hold the creamy, spicy filling. The Cajun seasoning adds a kick, while the heavy cream and Parmesan create a luscious sauce. Each bite bursts with flavor and warmth. Make sure to have everything ready before you start. This way, the cooking process flows smoothly. Enjoy the vibrant colors and aromas as you prepare this delightful meal! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms the oven and helps cook the peppers right. Next, take your large bell peppers and cut off the tops. Remove the seeds and membranes, but keep the peppers whole. Rinse them under cool water to clean them well. In a big bowl, combine the shredded chicken, cooked fettuccine, and heavy cream. Then, add half of the grated Parmesan cheese. Sprinkle in the Cajun seasoning, diced tomatoes, garlic powder, salt, and pepper. Mix everything until each piece is well coated. This helps all the flavors blend nicely. Now, drizzle olive oil inside each pepper. Add a pinch of salt for taste. Stuff each pepper with the Cajun chicken Alfredo mixture. Pack it in well so it holds together. Stand the peppers upright in a baking dish. If they wobble, slice a small bit off the bottom for balance. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and sprinkle the remaining Parmesan on top. Bake them uncovered for another 10 to 15 minutes. Look for bubbly, golden cheese. Once done, let the peppers cool a bit before serving. Garnish with chopped parsley for a fresh touch. Adjust your Cajun seasoning to suit your taste. Start with two tablespoons, then add more if you like it spicier. This mix is bold, but you control the heat! If you have leftover filling, use it for a quick meal. Spread it on a tortilla for a tasty wrap or mix it into a salad. Garnish your stuffed peppers with fresh parsley for a pop of color. You can also add diced tomatoes on top for extra freshness. Serve them with a side of garlic bread or a crisp salad. This makes the meal look beautiful and balanced. One mistake is overcooking the stuffed peppers. Bake them just until the cheese is bubbly and golden. Check them often to avoid mushy peppers. Another mistake is using incorrect ratios of ingredients. Make sure you measure everything right for the best flavor and texture. Pro Tips Choose the Right Peppers: Opt for firm bell peppers that can stand upright. Colors like red, yellow, or green add a vibrant touch to your dish. Cook Pasta Al Dente: Ensure your fettuccine is cooked al dente before mixing it into the stuffing, as it will continue to cook while baking. Experiment with Cajun Seasoning: Adjust the amount of Cajun seasoning based on your heat preference. Start with less if you're unsure, and add gradually. Let Them Rest: Allow the stuffed peppers to rest for a few minutes after baking. This helps the filling set, making them easier to serve. {{image_2}} If you want to switch things up, try using shrimp or turkey instead of chicken. Shrimp adds a nice seafood flavor and cooks quickly. Turkey is a lean option that still gives great taste. For a veggie twist, use black beans and corn. You can also add diced zucchini or mushrooms for more texture. These options make the dish fun and different every time. Cheese can change the whole dish. While Parmesan gives a rich taste, cheddar adds a sharp flavor. Mozzarella melts beautifully, making the peppers gooey and delicious. If you want to be bold, try spiced cheeses like pepper jack or herb cheeses like goat cheese. Mixing these can give a unique twist to your Cajun chicken Alfredo stuffed peppers. You can make stuffed peppers in different ways. For a slow cooker, place the stuffed peppers upright and cook on low for about 4 hours. This method makes them tender and full of flavor. Grilling them is another tasty option. Just wrap them in foil and place them on the grill. The smoky flavor will enhance the spices and cheese, making your meal even more delightful. To keep leftover stuffed peppers fresh, place them in the fridge. Use a tight container. They will last 3 to 4 days. If you want to store them longer, freezing is a great option. Wrap each pepper in plastic wrap and place them in a freezer-safe bag. They can stay in the freezer for up to 3 months. When you're ready to eat leftovers, the oven is the best method. Preheat to 350°F (175°C) and place the peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use a microwave, but it may change the texture. Heat on medium for about 2-3 minutes. Always check to ensure they are hot throughout. For busy nights, meal prep is a lifesaver. You can make the filling ahead of time. Store it in the fridge for up to 2 days. Stuff the peppers just before baking. This way, you can have a hot meal ready in no time. If you want single servings, cut the peppers in half. This makes it easy to pack for lunch or dinner. For stuffing, I recommend using large bell peppers. Red, yellow, or green all work well. Their sweetness adds flavor. Red peppers are the sweetest. Yellow and orange peppers are also tasty. Green peppers give a nice bite. Choose peppers that sit flat for easy stuffing. Yes, you can prep these stuffed peppers ahead. Prepare the filling and stuff the peppers. Wrap them in plastic wrap and keep them in the fridge. They can stay fresh for up to a day. When you are ready, bake them straight from the fridge. This dish pairs well with a fresh salad. A side of garlic bread is also great. You might enjoy some roasted veggies, too. For drinks, a cool iced tea or a light white wine works best. A citrusy lemonade can also be refreshing. This recipe for Cajun Chicken Alfredo Stuffed Peppers offers a delightful meal. You learned how to prep the peppers, make a creamy filling, and bake them perfectly. Remember, adjusting spices can enhance the flavor, and using fresh garnishes can make your dish pop. Avoid common mistakes, like overcooking, to ensure great results. With easy variations and storage tips, you can enjoy this meal again. Prepare ahead for quick dinners and impress your family. Enjoy your cooking journey and have fun exploring new flavors!

Cajun Chicken Alfredo Stuffed Peppers

Delicious stuffed bell peppers filled with a creamy Cajun chicken Alfredo mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups cooked chicken, shredded
  • 1 cup fettuccine pasta, cooked al dente
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes, making sure to keep them intact.
  • In a large mixing bowl, combine the shredded chicken, cooked fettuccine, heavy cream, half of the Parmesan cheese, Cajun seasoning, diced tomatoes, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
  • Drizzle olive oil over the insides of the bell peppers and sprinkle with a pinch of salt.
  • Stuff each pepper generously with the Cajun chicken Alfredo mixture, packing it in well.
  • Place the stuffed peppers upright in a baking dish. If they do not stand well, you can slice a small amount off the bottoms to create a flat base.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil, sprinkle the remaining Parmesan cheese on top of each stuffed pepper, and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
  • Garnish with freshly chopped parsley.

Notes

Feel free to adjust the Cajun seasoning to your spice preference.
Keyword alfredo, cajun, chicken, stuffed peppers