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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:
Read Reviews
(27)
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PREP TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
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.
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
Reviewed on Nov. 30, 2005 by nola12
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nola12
Nov. 30, 2005
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!
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19 users found this review helpful
I am from New Orleans and this is exactly the way we make stuff bell peppers in the Deep...
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Reviewed on Oct. 15, 2003 by tommy
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tommy
Oct. 15, 2003
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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15 users found this review helpful
I think this recipe has alot of potential. We made it last night and the stuffing mixture was...
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Reviewed on Feb. 27, 2007 by
Conan
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Conan
Feb. 27, 2007
Great recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry!
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12 users found this review helpful
Great recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry!
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Reviewed on Feb. 17, 2005 by
CHEFSINGLEDAD
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CHEFSINGLEDAD
Feb. 17, 2005
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!
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10 users found this review helpful
Flavor is terrific! To fix the dryness, try a few of these (you don't need to do them all): ...
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Reviewed on Nov. 5, 2003 by NATHANJONPARKS
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NATHANJONPARKS
Nov. 5, 2003
This was a great meal. After reading the recipe twice and reading the 1st review I paid extra attention to the end of step #2 (Stir in the stuffing mix) and what it says in the notes below step #3 (The stuffing is fully cooked before putting the stuffed peppers in the oven. Be sure to pre cook the stuffing before mixing it in and this is a very moist delicious meal. :)
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6 users found this review helpful
This was a great meal. After reading the recipe twice and reading the 1st review I paid extra...
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Reviewed on Jan. 2, 2007 by Jennifer Rome
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Jennifer Rome
Jan. 2, 2007
These Bell peppers were awesome, the only thing I did different is boil the bell peppers before stffing them so they would be tender enough to eat.
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4 users found this review helpful
These Bell peppers were awesome, the only thing I did different is boil the bell peppers...
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Reviewed on Jan. 2, 2007 by WOLF
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WOLF
Jan. 2, 2007
This is a wonderful recipe. I did make a few changes to "cut down" the servings. I also used very lean ground beef and Italian Sausage (50-50)The sausage comes in reg,mild, and spicy. I used spicy. I also cut the tops off the peppers at an angle close to the stem, remove the seed pod and when I finish stuffing the pepper I take a slice of cheese and seal the hole just under the edges of the hole. Then I replace the top and cook. The cheese keeps the juices and mix in the pepper and adds a little flavor as well. It also makes for a plesant presentation. I also cooked them on the stove top making a little more sauce to set them in and cover the pot until done. place the pepper in the middle of a plate, pour sauce over the top. Enjoy.
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3 users found this review helpful
This is a wonderful recipe. I did make a few changes to "cut down" the servings. I also used...
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Reviewed on May 12, 2006 by anghalsne
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anghalsne
May 12, 2006
This one is a keeper. I changed a couple things. I changed it for 2 servings and still had a ton of stuffing. I omitted the file powder, and 1st I browned the hamburger, when almost browned, I added the celery, green pepper and I used shallot instead of onion. I used cornbread stuffing...just what was in the cupboard, and halved red peppers to stuff...topped with shredded cheddar and the bread crumbs. Oh and I added beef stock to the stuffing for moisture.....it was soooooooo good! I served it as a side to Creolized Stuffed Chicken Breasts...a recipe on this site that I highly recommend.
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3 users found this review helpful
This one is a keeper. I changed a couple things. I changed it for 2 servings and still had a...
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Reviewed on Aug. 25, 2005 by Thrpr
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Thrpr
Aug. 25, 2005
OK! i have used this sight for years, i always thought that i should comment on some of the recipes, but never did. This recipe changed my mind. WOW!! It was easy and quick to make, the flavor was excellent! My personnal taste i would add kyane pepper to give it that southern zip. i used also used cornbread stuffing mix. and the ham gave it what it needed. Great Job!!
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3 users found this review helpful
OK! i have used this sight for years, i always thought that i should comment on some of the...
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Reviewed on Mar. 27, 2005 by
PREGOCOOK
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