I had to doctor it up a bit. I also am from south Louisiana, but we make them a little different. The mix had a decent flavor, but needed some moisture. I added rice (as we always do in my region for stuffed peppers), extra garlic, a little tomato sauce, a little chicken stock (didn't have beef), and a lil extra bread crumbs (as I didn't have bread stuffing to start with). I took others' advice and blached them ahead of time, then topped them before baking with a sprinkle of bread crumbs and some cheddar cheese crumbles. The family liked it, but I wasn't very impressed.
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I had to doctor it up a bit. I also am from south Louisiana, but we make them a little...