Nawlins Style Stuffed Bell Peppers Recipes

NAWLINS-STYLE STUFFED BELL PEPPERS

Steps:

• 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.

ITALIAN STUFFED BELL PEPPERS

Steps:

• In a large bowl mix together the cooked rice and the raw ground beef.
• Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
• Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
• Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
• Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
• Sprinkle the top with salt, pepper, and garlic powder.
• Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
• Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
• Enjoy!

SPICY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.