N'AWLINS STUFFED BELL PEPPERS
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!
Provided by NinainNO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 40.3 g, Cholesterol 122 mg, Fat 24.1 g, Fiber 3.3 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 1163.8 mg, Sugar 6.1 g
CAJUN STYLE STUFFED PEPPERS
A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
Provided by Heidi Slonka
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g
SKINNY SLOW-COOKER NEW ORLEANS-STYLE STUFFED PEPPERS
98% less sat fat • 69% less sodium than the original recipe. Whet your palate with this spicy, Cajun treat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks. Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture. Remove tops, membranes, and seeds from sweet peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 6 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 14 g, TransFat 0 g
NEW ORLEANS STYLE STUFFED PEPPERS
They say necessity is the mother of invention. I can go with that, since this recipe came about to appease my hubby's cravings for stuffed peppers and his deep, abiding love of red beans and rice. The man loves the red beans and rice, possible more than me. :) There are a lot of steps listed in the recipe, but it is really quick getting the peppers to the oven. Cooking time is for the longest range of bake time.
Provided by Amanda Beth
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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!
STUFFED PEPPERS
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
Provided by Lidey Heuck
Categories dinner, weekday, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
- In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
- Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
- Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
- Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
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