N'Awlins Stuffed Bell Peppers71 Reviews
- Prep: 15 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 45 min
“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!” - by NinainNO
Original recipe yields 12 servings
- Preheat oven to 325 degrees F (165 degrees C).
- 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. 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.
- 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.
Amount Per Serving (12 total)
- 498 cal
- 24.1 g
- 40.3 g
Based on a 2,000 calorie diet
Reviews (71)Rate This Recipe
"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 th..." See moreat 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!"
"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 pr..." See moreevents 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!"
"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 chi..." See morecken 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."
Stuffed Green Peppers I
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