N'Awlins Stuffed Bell Peppers Recipe - Allrecipes.com
N'Awlins Stuffed Bell Peppers Recipe
  • READY IN ABOUT 2 hrs

N'Awlins Stuffed Bell Peppers

Recipe by  

"Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
  3. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
  4. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.
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Footnotes

  • Because the stuffing is fully cooked prior to baking, you can reduce the baking time by half (30 to 35 minutes) if you blanch the bell peppers in boiling water for 3 minutes before stuffing.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
May 03, 2011

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.

 
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!

 
Oct 15, 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.

 
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.

 
Nov 05, 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. :)

 
Jan 02, 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.

 
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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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1164 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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