New Orleans Style Stuffed Peppers Recipes

NEW ORLEANS STYLE STUFFED PEPPERS

Steps:

• Remove tops from green pepper and clean insides. Try to level bottoms of peppers if needed, so they will stand flat. Chop tops of peppers and set aside. Preheat oven to 350°F.
• In large skillet, brown ground turkey, garlic powder, onion powder and pepper for about 5 minutes.
• When turkey is almost done, add rice and beans mix, green pepper tops, and water. Cover, and cook for about 7 minutes, stirring occasionally.
• When rice is tender, turn off heat. Stir in tomato sauce, and taste the mixture for seasoning. You may need to add more garlic and/or pepper to suit your family's taste.
• Spray an 8x13 glass pan with cooking spray. Carefully stuff peppers with turkey mixture. (It's hot!) and set peppers in greased pan. They will be slippy, but it makes for an easier clean up.
• Bake peppers for 20-40 minutes, depending on how soft you like your peppers.
• When peppers reach desired tenderness, top with shredded cheese. Remove peppers from oven when cheese reaches a nice, melty state.
• Be careful. Remember, you greased the pan, so the peppers may slide.
• Let rest 5 minutes, and enjoy!

N'AWLINS STUFFED BELL PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
• Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
• Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

SKINNY SLOW-COOKER NEW ORLEANS-STYLE STUFFED PEPPERS

Steps:

• In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks. Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture. Remove tops, membranes, and seeds from sweet peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.