Stuffed Peppers
Stuffed Peppers are yet another New Orleans dish that has versatility. The stuffing can be made with a combination of ground meats and/or seafood. The meats include ground beef, pork, veal, and ham, and seafood such as shrimp and/or crabmeat. Also, like many dishes in New Orleans, this dish is made with ingredients they had on hand. My mother usually made them with ground beef and shrimp.
This is dish that can be made ahead then frozen. My mom would place the peppers in a foil pie pan and wrap it in foil. When we were ready to have stuffed peppers, she removed the foil, added water to cover the bottom of the pie tin and baked at 350 degrees for about 45 minutes.
Jump to RecipeINGREDIENTS
- 4 large green bell peppers (makes 8 stuffed peppers)
- 1 stick butter
- 1 medium onion
- 1 cup chopped green onions
- 1 chopped bell pepper
- 1 cup finely chopped celery
- 2 tablespoons minced garlic
- 2 pounds ground chuck
- 1 pound pork
- 1/2 cup chicken, beef or vegetable stock
- 1/2 cup shrimp stock
- 1 lb. small shrimp (size 41/60) – peeled and deveined
- Steak seasoning (black pepper, salt and garlic)
- Paul Prudhomme’s Meat Magic Seasoning®
- Paul Prudhomme’s Seafood Magic Seasoning®
- Paul Prudhomme’s New Orleans Just Plain Good Seasoning®
- ½ cup chopped fresh parsley
- 1 cup seasoned breadcrumbs
PREPARATION
Heat oven to 350 degrees.
~~Shrimp~~
Rinse, peel and devein the shrimp. Sprinkle the shrimp with Paul Prudhomme’s Seafood Magic Seasoning®, cover and set aside in refrigerator until it is needed.
~~Green Bell Peppers~~
Fill an 8-quart pot with water and heat to a boil.
Set aside a baking sheet lined with paper towels.
Wash bell peppers, cut lengthwise into 2 halves and remove the seeds and membranes.
Place the bell peppers into boiling water and boil 5-10 minutes until they become pliable and bright green.
Remove the par-boiled peppers from the boiling water and place them cut side down on the baking sheet.
~~Stuffing~~
Heat butter in pot and begin to cook the pork. Break it into small pieces to cook evenly and thoroughly. Add the steak seasoning.
When it is about halfway cooked add ground meat and cook over medium heat. Add Paul Prudhomne’s Meat Magic Seasoning® and Paul Prudhomne’s New Orleans Just Plain Good Seasoning®, onions, celery and bell peppers.
Cook until the meats are brown and the vegetables are soft, translucent and mixed well with the meat. Add garlic and parsley then continue to cook and stir the mixture.
Stir in the broths and simmer allowing it to be 50% absorbed.
Add peeled and deveined seasoned shrimp and simmer until pink.
Add salt and black pepper to taste (note chicken broth may have salt and Paul Prudhomme’s Seasoning is low salt).
Remove from heat and stir in ½ cup seasoned breadcrumbs so the meat mixture sticks together. Do not add too much so it does not become too dry.
Spoon meat into each pepper and gently push it into the pepper. Sprinkle each with remaining seasoned breadcrumbs.
Line the baking sheet with aluminum foil and add just enough water to cover the bottom of the pan. Place the stuffed peppers on the baking sheet. Bake at 350 degrees for 30 minutes and the breadcrumbs are brown.
LAGNIAPPE
Stuffed peppers can be frozen for up to 3 months by wrapping them in foil and placing in a freezer bag. Just pull them out of the freezer and bake as instructed above (slightly longer since they are frozen).
Enjoy Keeping It Creole!
Stuffed Peppers
Ingredients
- 4 large green bell peppers
- 1 stick unsalted butter
- 1 medium onion finely chopped
- 1 bell pepper finely ch
- 1 cup celery finely chopped
- 2 tbsp fresh minced garlic
- 2 pounds ground chuck
- 1/2 cup chicken, beef or vegetable stock
- 1/2 cup shrimp stock
- 1 tbsp Steak seasoning (black pepper, salt and garlic)
- Paul Prudhomme's Meat Magic Seasoning®
- Paul Prudhomme's Seafood Magic Seasoning®
- Paul Prudhomme's New Orleans Just Plain Good Seasoning®
- 1/2 cup fresh parsley chopped
- 1 cup seasoned breadcrumbs
Instructions
Preparation
- Heat over to 350 degrees
~Shrimp~
- Clean and devein 1 pound. shrimp (size 41/60).
- Sprinkle with Paul Prudhomne’s Seafood Magic Seasoning®, cover with plastic wrap and set aside in the refrigerator.
~Bell Peppers~
- Fill an 8-quart pot with water and heat until it begins to boil.
- Slice bell peppers lengthwise into 2 halves and remove the seeds. Place peppers in boiling water for 5-10 minutes to parboil the peppers.
- Remove peppers from the boiling water and set cut side down on a baking sheet tray to allow them to drain and cool.
~Stuffing~
- Heat butter in pot and begin to cook the pork. Break it into small pieces to cook evenly and thoroughly. Add the steak seasoning.
- When it is about halfway cooked add ground meat and cook over medium heat. Add Paul Prudhomne’s Meat Magic Seasoning® and Paul Prudhomne’s New Orleans Just Plain Good Seasoning®, onions, celery and bell peppers.
- Cook until the meats are brown and the vegetables are soft, translucent and mixed well with the meat. Add garlic and parsley then continue to cook and stir the mixture.
- Stir in the broths and simmer allowing it to be 50% absorbed.
- Add peeled and deveined seasoned shrimp and simmer until pink.
- Add salt and black pepper to taste (note chicken broth may have salt and Paul Prudhomme’s Seasoning is low salt).
- Remove from heat and stir in ½ cup seasoned breadcrumbs so the meat mixture sticks together. Do not add too much so it does not become too dry.
- Spoon meat into each pepper and gently push it into the pepper. Sprinkle each with remaining seasoned breadcrumbs.
- Line the baking sheet with aluminum foil and add just enough water to cover the bottom of the pan. Place the stuffed peppers on the baking sheet. Bake at 350 degrees for 30 minutes and the breadcrumbs are brown.
~Lagniappe~
- Unbaked Stuffed Peppers can be frozen for up to 3 months. Just pull them out of the freezer and bake as instructed above (slightly longer since they are frozen).