New Orleans Stuffed Bell Peppers are a classic Creole dish, typically filled with a savory mix of meat, vegetables, herbs, and sometimes seafood or rice. They’re hearty, flavorful, and often served as a main course in Louisiana homes and Creole kitchens.
Here’s a traditional New Orleans-style stuffed bell pepper recipe:
New Orleans Stuffed Bell Peppers
Ingredients:
For the peppers:
- 4 large green bell peppers (you can use red or yellow for sweetness)
- Salt (for blanching water)
For the filling:
- 1 lb ground beef (or a mix of beef and pork)
- ½ lb cooked shrimp (optional, for a seafood-meat combo)
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- ½ green bell pepper, finely chopped (use from tops)
- 3 cloves garlic, minced
- 1 cup cooked white rice
- ½ cup Italian breadcrumbs (or crushed crackers)
- 1 egg, beaten
- 2 tbsp tomato paste or ½ cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp Creole seasoning (like Tony Chachere’s)
- Salt and black pepper to taste
- Fresh parsley or green onions, chopped (for garnish)
Optional topping:
- Shredded cheddar or mozzarella cheese
- Buttered breadcrumbs
Instructions:
- Prep the Bell Peppers:
- Cut tops off the bell peppers, remove seeds and membranes.
- Blanch in boiling salted water for 3–4 minutes, then transfer to ice water to stop cooking. Drain and set aside.
- Make the Filling:
- In a skillet, sauté onions, celery, and chopped pepper tops in a little oil or butter until softened (about 5 minutes).
- Add garlic and cook 1 minute more.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in cooked shrimp (if using), tomato paste/sauce, Worcestershire, Creole seasoning, salt, and pepper.
- Add the cooked rice, breadcrumbs, and beaten egg. Mix well. Let cool slightly.
- Stuff and Bake:
- Preheat oven to 350°F (175°C).
- Stuff each bell pepper with the filling mixture and place in a baking dish.
- Optional: Top with cheese or buttered breadcrumbs.
- Add a splash of water or tomato sauce to the bottom of the baking dish to keep peppers moist.
- Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until tops are golden and peppers are tender.
- Serve:
- Garnish with chopped parsley or green onions.
- Serve with hot sauce or crusty French bread.
Would you like a seafood-only version or a vegetarian Creole twist too?