Louisiana Stuffed Bell Peppers
Bring the bold, savory flavors of the South straight to your table with these Louisiana Stuffed Bell Peppers! Overflowing with a hearty filling of seasoned ground beef, pork, and fluffy white rice, these peppers are elevated with Creole seasoning, a touch of Worcestershire sauce, and a medley of aromatic vegetables for a truly authentic Cajun-inspired dish. Topped with melty cheddar cheese and baked to perfection, this recipe transforms simple bell peppers into an irresistible centerpiece. Perfect for family dinners or gatherings, these stuffed peppers are both comforting and packed with flavor. Garnish with fresh parsley for a pop of color, and serve warm for an unforgettable meal steeped in Louisiana charm.
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Recipe Information
Ingredients
- 6 bell peppers
- 1 pound ground beef
- 0.5 pound ground pork
- 1.5 cups cooked white rice
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 green onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 0.25 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole seasoning
- 0.5 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the ribs and seeds. Set the bell peppers aside and save the tops for later use if desired.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped yellow onion, celery, and garlic to the skillet. Cook until softened, about 5 minutes.
Add the ground beef and ground pork to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 8-10 minutes.
Stir in the Creole seasoning, thyme, paprika, salt, and black pepper. Mix well to coat the meat evenly.
Add the cooked rice, tomato sauce, chicken broth, Worcestershire sauce, and green onions to the skillet. Stir until fully combined and heated through. Taste and adjust the seasoning if needed.
Place the bell peppers upright in a baking dish. If they don’t stand up, cut a small slice off the bottom to level them.
Stuff each bell pepper generously with the meat and rice mixture.
Top each stuffed pepper with shredded cheddar cheese.
Add a small amount of water to the bottom of the baking dish (about 1/4 cup) to help steam the peppers while baking.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 39.9 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1187 mg | 91% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
