Reviewed: Nov. 9, 2009

These peppers are delicious. I didnt add the file powder but I kept everything else pretty much the same. I used Chicken Flavored Stove Top for the stuffing mix but I didn't add all of it. 'm from New Orleans and this is pretty much how we do it. 5 stars.

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KatGreen690

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Reviewed: Sep. 28, 2009

delicious! used chicken flavored stuffing, seasoned w/ old bay, steamed the peppers before stuffing them. loved it! will try adding andouille next time

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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Sep. 7, 2009

I used diced sausage instead of ham and cornbread stuffing. I also blanched my peppers prior to stuffing (incidentally, 20 minutes was too long - they split and were floppy). My family loved them, even with my mess-ups and substitutions. Great recipe!

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TOBSCHOLARLY

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

I read that these come out a bit dry as written so I added some broth to the dry stuffing. I also omitted the beef and ham (I don't like meat) and file powder (what is that?). But otherwise...a substantial sidedish with a nice kick. Thanks!

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 3, 2009

Great flavor combo! These are pretty dry as written. Consider cutting back on the amount of dry stuffing and/or adding broth to moisten it. I did both and added a wee bit of parmesan under the breadcrumbs. I made these with red and orange peppers, but I did add green pepper to the filling. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 22, 2009

These are awesome! The stuffing alone makes for pure deliciousness...I am going to play with it and add some andouille next time and maybe some other things...not that this needs any changes! Try them once & you'll love 'em!

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Maggie Jo

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: Green Cove Springs, Florida, USA

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Reviewed: Mar. 25, 2009

Awesome!! Made these last night and they were delicious...

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Stephanie

Cooking Level: Beginning

Home Town: Columbia, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 11, 2009

These were awesome!! Much better than the usual beef and tomato pepper I've always had. Surpised at how moist they were considering the amount of breading used, but they were delicious. Great recipe and will be making it again.

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Janee'

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Jan. 14, 2009

Im from meraux,la.good peppers,added more spice and mixed with rice . will serve again .

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darlene

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Reviewed: Jan. 12, 2009

Everyone loved these! Store was out of stuffing mix, so I made a box of couscous; also out of file', but didn't miss it either. didn't add the bread crumbs on top, but did put a slice of provolone for the last 5 minutes. Excellent!

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kim8758

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Reviewed: Nov. 29, 2008

Thank you for the nice recipe. It was very good. I omited the file powder,parsley and bread crumbs(didn't have) and celery(don't like). I had a box of seasoned corbread stuffing still left over from Thanksgiving.I think next time I won't buy all the peppers, bc no one ate that part, but rather just use the one pepper chopped and make the stuffing into a casserole kind of dish instead. I used some ham leftover from Thanksgiving. I think you definately have to have the right flavored ham, not just cubed package ham or lunch meat ham. I chose this recipe and also the awesome ham and potato soup so that I could use up all my Thanksgiving leftover meats. I like that the recipe is very versatile. I usually dont change the recipes but I tried to use up what I had already at home so even with all my eliminations was still very good. Thank you so much for the recipe.

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satxcaser

Cooking Level: Intermediate

Home Town: Zehlendorf, Berlin, Germany

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 8, 2008

My boyfriend and I LOVED it! Thank you for sharing!

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Kat

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Jul. 1, 2008

This recipe turned out great! My 22 month old baby girl loved it along with the rest of the family. I made a few changes though...Instead of using plain bread stuffing I used seasoned corn bread stuffing, so I didn't need any salt for extra taste. I also added two med. eggs after I cooked the meatveggie mix and added the stuffing mix. IT turned out GRRREAT!!!!

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KTMitchell

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Reviewed: Jun. 20, 2008

I thought these peppers were delicious! I made them for about 20 people, and although next time I might spice them up a bit more, I thought they tasted great. I read a review that said that the stuffing needs to be made (meaning cooked) before adding to the meat and veggies, and that made for a moist filling, because you can make the stuffing as moist or dry as you want, depending on how much water you add. I also used the seasoned stuffing mix because I couldn't find the plain. Also, I flash boiled the peppers before baking and only baked them for 30 minutes.

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iluvstringbeens

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Reviewed: May 26, 2008

Thanks for adding this recipe. I too am from New Orleans and was in search of a Stuffed Bell Pepper recipe and this one popped up. I made it and it so reminds me of home. Instead of halving the peppers I kept them whole and it made 6 portions instead of 12.

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Rebecca

Cooking Level: Intermediate

Home Town: Chalmette, Louisiana, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 25, 2008

This was a great recipe. Wait until you have a hungry crowd or scale the recipe down. This made more than 12 servings for me. Here's a few tips my mom gave me on my final product. If you're looking for more flavor, you can half the amount of ham and use smoked sausage instead. Don't add all the stuffing, add what you need and balance it with a little beef broth and water. Also, play with your seasoning blend according to your tastes. Boil you peppers before baking, because some people may eat the pepper also. Lastly, toast your bread crumb in a little butter before topping you final peppers. It will make them nice and brown on top (I didn't do this and they looked blah and uncooked on top).

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GLS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Feb. 8, 2008

Perfect, just like i remeber my mom making them.

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Markell

Cooking Level: Professional

Home Town: Los Angeles, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 11, 2008

OMG!!! This was amazing and EXACTLY what I remember from home! Since relocating to Huntsville after Hurricane Katrina I search the web constantly for "Nawlins" style dishes. This year my husband and I hosted Thanksgiving. My husband and my in-laws are all from up north so I had to represent my culture (Creole) and city. This was a GREAT, the ONLY change I made was draining the fat from the beef and replaced it with beef broth (I tried to cut calories anywhere possible). I didn't measure, just eyeballed it. Well... I did add a cap full of Zatarian's Garlic and Onion Crab Boil for a little kick. EVERYONE loved them...

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Just Maui'd

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 30, 2007

The recipe was right on point I'm a New Orleanian too and of course my momma made it the same way all the time lol. She kept hers a secret, but this one was real close it was perfect. Thanks

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IceQueen

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Reviewed: Aug. 12, 2007

My husband loved these peppers. I did boil the peppers before stuffing them. It was quite a bit of work to prepare all of the stuffing, but it was worth it!

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Rhonda R

Cooking Level: Intermediate

Home Town: Russellville, Arkansas, USA

Living In: Irving, Texas, USA

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N'Awlins Stuffed Bell Peppers

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