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 photo by Tabby Bartley
photo by Tabby Bartley
photo by Prissy Girl photo by Prissy Girl
photo by Dannygirl photo by Dannygirl
photo by Dannygirl photo by Dannygirl
photo by Dannygirl photo by Dannygirl
Ready In:
1hr 25mins
6 Peppers




  • 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.

Questions & Replies

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  1. Tabby Bartley
    excellent! i used spanish style rice. no celery. 4 peppers instead of 6, was just for my husband and i. thanks! :)
  2. Lonestar
    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!
  3. corbanvet
    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!
  4. mckenzienakia
    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.
  5. The Amazing Christy
    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.


  1. Toni M.
    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.
  2. Charde M.
    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



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