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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Reviewed: May 11, 2007

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

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KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Apr. 19, 2007

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

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cesn161

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Reviewed: Feb. 27, 2007

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

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Conan

Cooking Level: Intermediate

Home Town: Groom, Texas, USA

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Reviewed: Jan. 31, 2007

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.

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phylleri

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Reviewed: 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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Jennifer Rome

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Reviewed: 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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WOLF

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Reviewed: Dec. 19, 2006

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!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 17, 2006

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!

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Shonda

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Reviewed: Jul. 14, 2006

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!!!!

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Dal38las

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Twentynine Palms, California, USA

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Reviewed: 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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anghalsne

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Reviewed: 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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nola12

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Reviewed: 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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Thrpr

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Reviewed: Mar. 27, 2005

Made this tonight and have to say it was *much* better than the run of the mill hamburger/tomato mixture. I did change a few things though: I added extra celery, 3 TBS of garlic(the kind from the jar), 4 tsp of creole seasoning and instead of the stuffing I added cooked rice in chicken broth - prior to cooking it was 2 cups) Then I added almost a cup of water so it wouldn't be too dry and 4 eggs for a binder ---- it was so YUM! It was a definite do-over!

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: 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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CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 6, 2005

I have to agree entirely with Kathi's review- too dry. While preparing this recipe I was thinking what holds it together and where's the liquid? As I suspected, the end product was dry and crumbly. Taste was great. Since I froze 1/2 of the recipe, I will include at least one egg in the stuffing add a tomato-based sauce or something else to make more juicy.

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BILLKUHLKE

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N'Awlins Stuffed Bell Peppers

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