Oh, hello there! I’m so happy you’re here, ready to dive into something truly special with me today. There’s a dish that has become a real favorite in my house, especially when we fire up the griddle outside. It’s my recipe for Creamy Cajun Blackstone Tortellini Sausage Peppers, and trust me, it’s a game changer for busy weeknights or even a fun weekend meal. Imagine tender tortellini, savory sausage, and colorful peppers all coated in a rich, slightly spicy, and wonderfully creamy sauce. Cooking it on the Blackstone just adds this amazing smoky char that you can’t get anywhere else.

Growing up in Italy, my cooking was all about tradition and simplicity. But coming to the US opened my eyes to so many new flavors and cooking methods. Using a griddle like the Blackstone was something new to me, but I fell in love with how quickly and evenly it cooks everything. This recipe is my little fusion of my Italian roots with bold American flavors. It’s a dish that brings everyone to the table, and it always disappears fast! I’ve spent years in the kitchen, both learning old family secrets and creating new ones, so I’m excited to share this delicious adventure with you.

Why You’ll Love This Creamy Cajun Blackstone Tortellini Sausage Peppers

If you’re anything like me, you want delicious food without spending hours in the kitchen. That’s exactly why I adore this Creamy Cajun Blackstone Tortellini Sausage Peppers!

It’s incredibly fast! Everything cooks up quickly on the hot griddle.
The flavor is out of this world – that Cajun spice with the creamy sauce is just perfect.
Clean-up is a breeze since you’re mostly using just one surface.
It’s a full meal in one pan, packed with protein, veggies, and pasta.

Seriously, it’s a weeknight hero that tastes like you fussed over it for hours.

Equipment for Creamy Cajun Blackstone Tortellini Sausage Peppers

You don’t need a ton of fancy gadgets for this recipe. The star of the show is definitely your Blackstone griddle. Make sure it’s clean and ready to heat up!

A good spatula for flipping and scraping.
Tongs are helpful for handling the sausage and peppers.
A heat-safe bowl to hold your cooked ingredients.
Measuring cups and spoons for the sauce ingredients.

That’s really all you need to get cooking this tasty meal.

Ingredients for Creamy Cajun Blackstone Tortellini Sausage Peppers

Here’s what you’ll need to bring this delicious dish to life on your griddle. Gathering everything before you start makes cooking so much smoother!

1 pound Italian sausage, sliced into nice rounds.
1 red bell pepper, thinly sliced into strips.
1 yellow bell pepper, thinly sliced.
1 green bell pepper, thinly sliced – we want all the colors!
1 onion, thinly sliced.
1 tablespoon Cajun seasoning – grab your favorite blend.
2 cloves garlic, minced finely.
1 cup heavy cream – for that rich, creamy sauce.
1/2 cup chicken broth – adds a little depth.
1/4 cup grated Parmesan cheese – choose a good one!
1 pound cheese tortellini – fresh or frozen works, just follow package directions for cooking.
2 tablespoons olive oil – for cooking on the griddle.
Salt and black pepper to taste.
Fresh parsley, chopped, for a bright garnish at the end.

Simple, flavorful ingredients for a fantastic meal!

Ingredient Notes and Substitutions

Feel free to play around with the ingredients a bit! If you don’t like Italian sausage, try kielbasa or even chicken sausage. Any color of bell pepper works, so use what you have. You can adjust the amount of Cajun seasoning depending on how much heat you like. Want it spicier? Add a pinch of cayenne pepper too!

How to Make Creamy Cajun Blackstone Tortellini Sausage Peppers

Alright, let’s get cooking! Making this dish on the Blackstone is super satisfying. First, get your griddle nice and hot over medium-high heat. I like to let it preheat for about 10 minutes.

Pour your olive oil onto the hot surface. Then, carefully lay out your sliced Italian sausage. Let it sizzle and cook until it’s browned on all sides and cooked all the way through. This usually takes about 5-7 minutes. Use your spatula to move it around. Once the sausage is done, scoop it off the griddle and put it in a bowl. Set it aside for a moment.

Now, add your sliced peppers and onion to the griddle. Spread them out so they have room to cook. Let them cook for about 8-10 minutes, stirring them occasionally. You want them to soften up and get those lovely charred edges. It smells amazing as they cook!

Push the cooked vegetables over to one side of the griddle. Add your minced garlic to the empty spot you just created. Cook the garlic for just about 30 seconds until you can really smell it. Be careful not to burn it!

Sprinkle the Cajun seasoning over the vegetables and garlic. Give it a good stir to make sure everything is coated in that wonderful spice blend. It should look vibrant and smell even better now.

Carefully pour in the chicken broth and heavy cream. Use your spatula to scrape up any browned bits stuck to the griddle – that’s where lots of flavor is hiding! Let the sauce simmer gently for a minute or two, stirring it as it thickens slightly.

Add your cooked sausage slices and the tortellini right into the creamy sauce on the griddle. Stir everything together gently. Make sure all the tortellini and sausage are coated in that rich, creamy Cajun sauce. It should look so inviting!

Finally, sprinkle the grated Parmesan cheese over the top. Stir it in until it melts into the sauce, making it even creamier and more luxurious. Taste it and add salt and black pepper if you think it needs it. Sometimes the sausage is salty enough. Serve it up right away!

Tips for Perfect Creamy Cajun Blackstone Tortellini Sausage Peppers

Cooking on a griddle can be fast, so have everything prepped before you start. Keep an eye on your heat; you don’t want things to burn. If your griddle has hot spots, move things around as needed. Don’t overcrowd the griddle when cooking the sausage or veggies; cook in batches if you need to. This helps them brown nicely instead of steaming. For the sauce, letting it simmer for just a bit helps it thicken up beautifully. And don’t skip that Parmesan cheese at the end – it adds the perfect finish!

Serving Suggestions for Creamy Cajun Blackstone Tortellini Sausage Peppers

This dish is pretty hearty on its own, but if you want to round out the meal, a simple side is perfect. I often serve it with a fresh green salad tossed in a light vinaigrette. Some crusty bread for soaking up that amazing creamy sauce is also a fantastic idea. Sometimes, I’ll add a side of steamed green beans for a little extra veggie power.

Storing and Reheating Creamy Cajun Blackstone Tortellini Sausage Peppers

Got leftovers? Lucky you! Let the dish cool down completely before transferring it to an airtight container. It will keep nicely in the refrigerator for up to three days. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop in a pan. You might need to add just a splash of milk or broth to loosen up the sauce as it warms.

Frequently Asked Questions About Creamy Cajun Blackstone Tortellini Sausage Peppers

I get asked a few things about making this Creamy Cajun Blackstone Tortellini Sausage Peppers, so here are some common questions!

Can I make this dish less spicy? Absolutely! The spice level really comes from the Cajun seasoning. Just use a little less than the recipe calls for, or choose a milder blend. Taste and adjust as you go.

What if I don’t have a Blackstone griddle? You can make a similar dish indoors! Use a large skillet or a flat top griddle on your stovetop. The smoky flavor from the Blackstone is unique, but it will still be delicious.

Can I add other vegetables? Yes, definitely! Mushrooms, zucchini, or even spinach would be great additions to this creamy tortellini and sausage dish. Add them with the peppers and onions.

Can I use frozen tortellini? Yes, just follow the package instructions for cooking the tortellini before adding it to the sauce on the griddle. Fresh tortellini cooks very quickly.

Estimated Nutritional Information

Curious about the nutrition in this Creamy Cajun Blackstone Tortellini Sausage Peppers? While I’m not a registered dietitian, I can give you an estimated idea based on typical ingredients. Keep in mind that these values can change depending on the specific brands you use, especially the sausage and tortellini.

Serving Size: About 1/4 of the recipe
Calories: Around 850
Total Fat: Roughly 60g
Saturated Fat: About 25g
Carbohydrates: Approximately 45g
Protein: Around 35g

This is just a general guideline to help you get an idea!

Share Your Creamy Cajun Blackstone Tortellini Sausage Peppers Experience

Now that you’ve made this delicious Creamy Cajun Blackstone Tortellini Sausage Peppers, I’d love to hear about it! Did you love it as much as my family does? Leave a comment below and tell me how it turned out. Even better, share a photo of your creation! Your experiences inspire me and others in our cooking community. Happy cooking!

Creamy Cajun Blackstone Tortellini Sausage Peppers Ready in 30 Min

Author: Lina Kohn
Total Time: 35 minutes
Yield: 4 servings
Diet: None

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Description

Creamy Cajun Blackstone Tortellini Sausage Peppers combines smoky sausage, colorful peppers, and tender tortellini in a rich Cajun-spiced cream sauce, all cooked on a Blackstone griddle.

Ingredients

Scale

1 pound Italian sausage, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon Cajun seasoning
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 pound cheese tortellini
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat the Blackstone griddle to medium-high heat and add olive oil.
Add the sliced sausage and cook until browned and cooked through. Remove sausage and set aside.
Add the sliced peppers and onion to the gr griddle. Cook until softened and slightly charred.
Push the vegetables to one side of the griddle and add the minced garlic. Cook until fragrant.
Add the Cajun seasoning to the vegetables and stir to combine.
Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the griddle.
Add the cooked sausage and tortellini to the cream sauce. Stir to coat everything evenly.
Sprinkle with Parmesan cheese and stir until melted and the sauce is creamy.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh chopped parsley.

Notes

Adjust the amount of Cajun seasoning to your spice preference.
You can use any type of sausage you prefer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Griddle
Cuisine: Italian-American