N'Awlins Stuffed Bell Peppers Recipe Reviews - Allrecipes.com (Pg. 8)
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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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Dhahran, Ash Sharqiyah, Saudi Arabia
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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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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Reviewed: Nov. 6, 2004
I loved this recipe so much I will make it for company next time. It is definetely going to become part of my family's cookbook. I used 6oz instead of 16oz of dry seasoned stuffing mix. I assumed it was a print error since stuffing comes in 6oz or 12oz packages not 16oz. Next time I will add some liquid to it to make it more moist. I used Emeril Lagasse's Essence recipe for the creole seasoning (you can find that on his website). The recipe had a lot of flavor and I loved it just the way it came out. But if you like things spicy you should add a little more Creole seasoning or spice it up some other way.
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Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 8, 2004
These are just the way I remember my aunt making them for our Thanksgiving family get-together. This is the best recipe for stuffed bell peppers I have ever made. r u creole?
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Ansbach, Bayern, Germany

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Reviewed: Aug. 28, 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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Reviewed: Feb. 2, 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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Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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