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N'Awlins Stuffed Bell Peppers

SUBMITTED BY: NinainNO PHOTO BY: Rebecca

"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!"
RECIPE RATING:
The reviewer gave this recipe 33 stars. This recipe average a 4.5 star rating.
Read Reviews (27)
PREP TIME  15 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, chopped
  • 1 small green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Creole seasoning
  • 1 teaspoon file powder
  • salt and ground black pepper to taste
  • 1 1/2 pounds ground beef
  • 3/4 pound cooked ham, finely chopped
  • 1 pound baby shrimp
  • 1 (16 ounce) package unseasoned dry bread stuffing mix
  • 6 large green bell peppers, halved and seeded
  • 1 cup plain bread crumbs

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. 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.
  3. 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.

FOOTNOTES

  • Because the stuffing is fully cooked prior to baking, you can reduce the baking time by half (30 to 35 minutes) if you blanch the bell peppers in boiling water for 3 minutes before stuffing.
  • File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2005 by nola12
I am from New Orleans and this is exactly the way we make stuff bell peppers in the Deep... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2003 by tommy
I think this recipe has alot of potential. We made it last night and the stuffing mixture was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2007 by Conan
Great recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2005 by CHEFSINGLEDAD
Flavor is terrific! To fix the dryness, try a few of these (you don't need to do them all): ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by NATHANJONPARKS
This was a great meal. After reading the recipe twice and reading the 1st review I paid extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by Jennifer Rome
These Bell peppers were awesome, the only thing I did different is boil the bell peppers... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by WOLF
This is a wonderful recipe. I did make a few changes to "cut down" the servings. I also used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2006 by anghalsne
This one is a keeper. I changed a couple things. I changed it for 2 servings and still had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2005 by Thrpr
OK! i have used this sight for years, i always thought that i should comment on some of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2005 by PREGOCOOK