N'Awlins Stuffed Bell Peppers Recipe

I'm from New Orleans and this recipe is spot-on for how we make stuffed bell peppers in the Deep South. It's absolutely fantastic - excellent, excellent, excellent! A tip for those who find the stuffing dry: don't drain the fat when browning the ground meat, as it adds moisture. If you prefer to skip the fat, substitute with a liquid like beef broth before adding the stuffing mix. Adjust the amount of stuffing mix gradually to achieve your desired texture. I hope this tip is helpful!

As a native of New Orleans, I was on the hunt for a quality stuffed peppers recipe. I found this one to be a fantastic guide in creating delicious stuffed peppers. Putting my own spin on it, I added claw crabmeat and amped up the seasoning with Creole seasonings, onion powder, and garlic powder instead of salt and pepper. I recommend tasting the stuffing mixture to ensure it's seasoned to your liking. In true New Orleans fashion, I didn't drain the fat from the ground meat to keep the stuffing moist. If you do drain it, consider adding chicken broth or water from blanching the peppers for moisture. I also blanch my peppers before stuffing and bake them in a dish with a bit of water. Next time, I plan to incorporate Jimmy Dean's breakfast sausage, a secret N.O. ingredient, into the recipe. Following this recipe served as an excellent foundation, and the addition of Jimmy Dean sausage may require reducing the amount of ground meat unless you desire extra stuffing. Overall, a great guide for making flavorful stuffed peppers with a New Orleans twist!

I made a few modifications to this recipe, such as using poblano instead of green pepper in the trinity. I opted for DJ's Fancy Rice Dressing (unbaked) for the stuffing mix and a combination of red, yellow, and orange peppers for stuffing as my husband isn't fond of green bell peppers. I personally prefer Cajun seasoning over Creole and used a generous amount of it. While traditionally advised not to mix land and sea ingredients in gumbo, feel free to experiment. I wasn't a big fan of the ham and bread crumbs in this dish, but overall it's a solid recipe that I might make again.

I come from New Orleans and was worried I wouldn't be able to find a recipe online for our style of stuffed peppers, but this one was spot on! I don't like traditional stuffing, so I opted for whole wheat bread (about 6 slices crumbled) instead of stuffing, along with plain breadcrumbs in the meat mixture. I used River Road Creole Seasoning and Tony Chachere's for a flavorful kick. I left the fat in when browning the ground meat to keep the mixture moist. Like another reviewer suggested, it's important to gradually add bread/breadcrumbs to get the desired texture. I've bookmarked this recipe because I will definitely make it again! Absolutely delicious!! Thank you =D

I prepared these stuffed peppers for a "southern style" Christmas party yesterday and they were a hit with everyone in attendance. I mostly followed the recipe, but I ended up using double the amount of creole seasoning suggested. Taking a cue from other reviewers, I also added some broth - opting for a vegetarian broth since I needed to cater to both carnivores and vegetarians. I substituted vegetarian "hamburger" on one side of the stove and stuck to a traditional burger/ham/shrimp mixture on the other side. I made a double batch, stuffing 9 peppers (18 halves), and not a single one remained by morning. Thank you!

Great variation from the classic recipe! I prefer to steam my peppers before stuffing them. I opted for Andouille sausage instead of ham and included beef broth when preparing the stuffing. I also added extra Creole seasoning to suit my taste.

Absolutely delightful! Modifications I made: Substituted herb stuffing mix Opted for Italian bread crumbs Included chopped mushrooms The result was utterly scrumptious!

Rewriting the review: Stuffed Bell Peppers used to be a go-to recipe when I was unsure of what to cook. Being a fan of Cajun cuisine, I decided to give this recipe a try. Now, Stuffed Bell Peppers have become a regular dish I eagerly anticipate! As someone who appreciates authentic Cajun flavors, I must say, "Well done!" The taste truly transports me to Louisiana with every bite.

I constantly make changes and adjustments in my cooking/preparation process.