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!!!!

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.

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.

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).

Perfect, just like i remeber my mom making them.

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...

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

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!

Wow - this makes a lot of filling! I ended up adding an extra bell pepper.

I made this with rice instead of stuffing and topped with breadcrumbs. It was delicious! Thanks!

Great recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry!

Loved these, and stayed pretty much with listed ingredients, with a tweak here or there. The only major change was to use cooked barley, which I had, instead of stuffing, which I did not. I think I will use the barley all time, as it was very good.

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.

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.

This were good, but not quite as good as other stuffed pepper recipes I have used, and I'm not sure why. Maybe I prefer them with tomato. Not sure. Anyway, like others, I added the dry stuffing until the mixture had the consistency I wanted, and then I added some canned beef broth for a little moisture. Not bad. Thanks!

The family loved it. Made it two days in a row. I had to make an altered batch for the kids but they loved it too!

Gives new meaning to stuffed bell pepper. Incredible flavor. I added sliced baby carrots for color and it added to the flovor. Great recipe!!! Kudo's to your mom!!!!