N'Awlins Stuffed Bell Peppers

N'Awlins Stuffed Bell Peppers

76 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
NinainNO
Recipe by  NinainNO

“Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
  3. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
  4. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

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Reviews (76)

Rate This Recipe
nola12
144

nola12

I am from New Orleans and this is exactly the way we make stuff bell peppers in the Deep South. This recipe is great - excellent, excellent, excellent! To help out some of the folks who is saying that the stuffing is dry do not drain the fat when you brown the ground meat. This is what makes it moist. If you do not want the fat included then you must substitute with another liquid (i.e., beef broth) before adding the stuffing mix. Remember to slowly add the amount of stuffing mix for the texture or consistency you prefer your stuffing to be. I hope this helps!

CHEFSINGLEDAD
133

CHEFSINGLEDAD

Flavor is terrific! To fix the dryness, try a few of these (you don't need to do them all): boil the prepared pepper halves for 2 or 3 min first, and let them dry while you prepare the rest (this prevents them from simply being sponges). Second, leave out the file -- THAT is a sponge, and adds little flavor anyway. Third, I mixed in about 3/4 can of Campbell's Tomato Soup (condensed) into the mix before stuffing (you could also use a small can of Zesty V8). Fourth, if you place the halves in a 9x13 dish to bake, just add about a half inch of water to the bottom of the pan -- that keeps things moist. I used options three and four, and loved it. Thanks!

Kat
67

Kat

I think this recipe has alot of potential. We made it last night and the stuffing mixture was very dry. I reread the recipe and there is no liquid at all to bind the stuffing mixture together ie chicken broth, eggs, etc. Next time I will add some liquid. Also it would be great with a creole cream sauce or a spicy tomato sauce as a base. It is definitely worth another try. Thanks.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 498 cal
  • 25%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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