Nawlins-Style Stuffed Bell Peppers
"This spicy filling is perfect for stuffed peppers.
I cheat and use Zatarains Dirty Rice Mix, works well with any Dirty Rice recipe."
photo by Tabby Bartley
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
6 Peppers
- Serves:
- 3-4
ingredients
- 1 lb extra lean ground beef
- 2 garlic cloves
- 1 cup red onion
- 1 cup celery
- 6 cups dirty rice mix, prepared (includes ground beef mentioned above)
- 1 egg
- 2 tablespoons hot pepper sauce (I use Frank's Red Hot)
- 1 1⁄2 cups mozzarella cheese, shredded
- 6 bell peppers, hollowed and caps removed
directions
- Brown ground beef with garlic, onions and celery.
- Prepare Dirty Rice.
- Add beef mixture to Dirty Rice and simmer for 25 minutes.
- Remove from heat and let sit 5 minutes.
- Preheat oven to 350°F.
- Prepare peppers by coring, removing seeds and cuting off tops (level the bottoms of any uneven so that they stand upright on their bottoms).
- Beat egg with Frank's Red Hot sauce and add 1 cup cheese to egg mixture.
- Add egg mixture to dirty rice/beef mixture.
- Stuff each pepper to the top with meat and rice mixture, and place in glass baking dish.
- Cover loosely with Alumnium Foil.
- Cook in oven for 25 minutes.
- Remove from oven, uncover and top each pepper with remaining cheese. Bake uncovered for an additional 10 minutes.
- When finished, remove from oven and let sit 5 mins before serving.
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Reviews
-
excellent! i used spanish style rice. no celery. 4 peppers instead of 6, was just for my husband and i. thanks! :) -
The recipe is perfect as it is. I'm not like all these "recipe tweakers". I have to try a recipe, as-is, the first time. However, next time I might see what it tastes like with 1/2 sharp cheddar and 1/2 mozzarella. Great recipe DannyGirl! -
This is a great recipe, and our family has this at least once a month. We use sausage instead of hamburger to spice it up a bit. Also, instead of using whole peppers, I chop the peppers into bit sized pieces. This seems to help with the one in our group who isn't a big pepper fan. Thanks for the recipe! -
This is my second time making this recipe and I absolutely love it. My family loves it as well. Very tasteful. I followed all the instructions but boiled the bell peppers a few minutes to get them soft before stuffing them. That takes away the crunch when they're done.
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This was wonderful dish! Hubby and I both loved it and it will definitely be added to rotation. It's such a great play on stuffed peppers and the flavors are a nice balance and blend.
Tweaks
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This recipe was a hit both at home and at work. I used Italian sausage instead of ground beef. I also added Andouille Sausage,and shrimped steamed with Old bay seasoning (I didn't add the shrimp until the rice was cooked and the peppers were ready to be stuffed). I also added Tony;s Chachere's Creole seasoning to the dirty rice mixture before cooking. Instead of using Franks hot sauce I used a mixture of Louisiana sweet honey hot sauce and Louisiana green pepper sauce. I also used shredded Colby & Jack cheese instead of Mozzarella cheese. After I stuffed the peppers I added a little water (1/4 cup) to the bottom of the baking dish to allow the peppers to steam while covered in the oven for 25 min. This made the peppers tender & easier to eat and enjoy with the rice mixture. The added meats and seasoning really gives this dish a true Authentic new Orleans feel and taste.
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I added a little Tony Chachere’s seasoning to my rice before preparing mixture for stuffing. I added two shrimp to each Bell pepper. I topped the bell pepper with mozzarella cheese and Italian bread crumbs. I put back in the oven for five minutes and on broil for two to three minutes
RECIPE SUBMITTED BY
Dannygirl
Canada
