I was born & live in New Orleans and was looking for a good recipe. I gave the recipe a good rating because it was a great GUIDE for me to make great stuffed peppers. However, I had to add my New Orleans touch. I added crabmeat (claw) to the recipe and MORE season than requested (creole season, onion powder, garlic powder, I did not use salt & pepper). Taste your stuffing mixture to see if you have enough season to your liking. DO NOT drain the fat from the ground meat ( It will cause your stuffing to be dry ..if you do, add some chicken broth to the mixture to give moisture or if you blanch the peppers use the water from that. Here in New Orleans, we do blanch (boil) our peppers first before stuffing them. I also add a tiny bit of water in my baking dish then place the peppers in to bake. Next time, I will add Jimmy Dean's breakfast sauge to the recipe. That is a SECRET ingredient we add to our peppersin N.O. I followed this recipe and it was great guide.. ***If you add Jimmy Dean breakfast sauge you may not want to use as much groundmeat because it will make a lot more stuffing unless that is what you want :)
Was this review helpful?
8 users found this review helpful
I was born & live in New Orleans and was looking for a good recipe. I gave the recipe a good...