Nawlins Style Stuffed Bell Peppers Recipes

Steps:

• Brown ground beef with garlic, onions and celery.
• Prepare Dirty Rice.
• Add beef mixture to Dirty Rice and simmer for 25 minutes.
• Remove from heat and let sit 5 minutes.
• Preheat oven to 350°F.
• Prepare peppers by coring, removing seeds and cuting off tops (level the bottoms of any uneven so that they stand upright on their bottoms).
• Beat egg with Frank's Red Hot sauce and add 1 cup cheese to egg mixture.
• Add egg mixture to dirty rice/beef mixture.
• Stuff each pepper to the top with meat and rice mixture, and place in glass baking dish.
• Cover loosely with Alumnium Foil.
• Cook in oven for 25 minutes.
• Remove from oven, uncover and top each pepper with remaining cheese. Bake uncovered for an additional 10 minutes.
• When finished, remove from oven and let sit 5 mins before serving.

Steps:

• Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers). Proceed to finish cooking in microwave OR in oven (see following instructions).
• OVEN METHOD: Cook and stir hamburger and onion until hamburger is light brown; drain if necessary. Stir in salt, pepper, garlic powder, cooked rice, corn (if using), and 1 cup of the tomato sauce; heat through.
• Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Replace tops (stem ends) on peppers. Cover with foil; cook in 350 degree F oven 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.
• -OR-.
• MICROWAVE METHOD: (This is a good technique in warm weather, when you don't want to heat up your kitchen!): Mix cooked rice, uncooked hamburger, onion, salt, pepper, garlic powder, corn, and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup of the hamburger mixture. Pour remaining sauce over peppers. Replace tops on peppers. Cover with plastic wrap; microwave 7 minutes on HIGH. Turn plate; microwave until mixture is done, 7 to 8 minutes longer. Sprinkle with shredded mozzarella cheese.
• Serve with grated Parmesan cheese at the table. Makes 6 servings.

Steps:

• Remove tops from green pepper and clean insides. Try to level bottoms of peppers if needed, so they will stand flat. Chop tops of peppers and set aside. Preheat oven to 350°F.
• In large skillet, brown ground turkey, garlic powder, onion powder and pepper for about 5 minutes.
• When turkey is almost done, add rice and beans mix, green pepper tops, and water. Cover, and cook for about 7 minutes, stirring occasionally.
• When rice is tender, turn off heat. Stir in tomato sauce, and taste the mixture for seasoning. You may need to add more garlic and/or pepper to suit your family's taste.
• Spray an 8x13 glass pan with cooking spray. Carefully stuff peppers with turkey mixture. (It's hot!) and set peppers in greased pan. They will be slippy, but it makes for an easier clean up.
• Bake peppers for 20-40 minutes, depending on how soft you like your peppers.
• When peppers reach desired tenderness, top with shredded cheese. Remove peppers from oven when cheese reaches a nice, melty state.
• Be careful. Remember, you greased the pan, so the peppers may slide.
• Let rest 5 minutes, and enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
• Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.