N’Awlins Stuffed Bell Peppers

  • Recipe By
  • Published Jun 6th
  • Ready In1h 55m
  • Servings12
  • Calories498
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!

N’Awlins Stuffed Bell Peppers Ingredients

The following are the ingredients needed to make delicious N’Awlins Stuffed Bell Peppers for 12 servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, chopped
  • 1 small green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Creole seasoning
  • 1 teaspoon file powder
  • salt and ground black pepper to taste
  • 1 1/2 pounds ground beef
  • 3/4 pound cooked ham, finely chopped
  • 1 pound baby shrimp
  • 1 (16 ounce) package unseasoned dry bread stuffing mix
  • 6 large green bell peppers, halved and seeded
  • 1 cup plain bread crumbs

N’Awlins Stuffed Bell Peppers Cooking Instructions

  • Prep25m
  • Cook1h 30m
  • Ready In1h 55m

To cook N’Awlins Stuffed Bell Peppers, you need about 25 minutes of preparation time. The time needed to cook this N’Awlins Stuffed Bell Peppers is about 1 hour 30 minutes , and you can serve your N’Awlins Stuffed Bell Peppers within 1 hour 55 minutes . The following are the steps to cook N’Awlins Stuffed Bell Peppers easily:

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 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. 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. 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.

Notes

  • Notes:
  • 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.

Nutrition Facts

Per Serving: 498 calories; 24.1 grams of fat; 40.3 grams of carbohydrates; 28.6 grams of protein; 122 milligrams of cholesterol; 1164 milligrams of sodium.

  1. Feb 27th 2007

    Great recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry!

  2. Jan 2nd 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 ...

  3. May 12th 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, ...

  4. Nov 30th 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 ...

  5. Aug 25th 2005

    OK! i have used this sight for years, i always thought that i should comment on some of the recipes, but never did. This recipe changed my mind. WOW!! It was easy and quick to make, the ...

  6. Mar 27th 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 f ...

  7. Feb 17th 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 res ...

  8. Aug 28th 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 ...

  9. Feb 2nd 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 toget ...