Piments Verts Farcis - Creole Stuffed Bell Peppers

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READY IN: 50mins
Recipe by mollypaul

A variation of this dish uses 2 cups cooked rice instead of the corn. Subbing olive oil for the butter makes this a vegan dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Cut off tops and remove centers from peppers; cover with hot water and simmer for 20 minutes.
  2. Brown onion in butter; add chopped tomatoes and corn.
  3. Cook for about 15 minutes.
  4. Just before removing from heat, add chopped olives and seasonings.
  5. Stuff peppers, cover with crumbs and bake at 350F until crumbs are browned.

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