Nawlins Style Stuffed Bell Peppers
Transport your taste buds straight to the vibrant streets of New Orleans with these Nawlins Style Stuffed Bell Peppers! This flavorful dish features tender bell peppers packed with a savory, Creole-inspired filling of ground beef, spicy andouille sausage, aromatic veggies, and perfectly seasoned rice. A rich blend of Cajun and Creole spices infuse every bite, while diced tomatoes and a touch of chicken broth keep the filling moist and bursting with flavor. Topped with gooey, golden cheddar cheese, these stuffed peppers are baked to perfection for a comforting and colorful meal. Perfect for weeknight dinners or an impressive yet easy dish to share with guests, these stuffed peppers showcase the heart and soul of Louisiana cuisine. Garnish with fresh parsley and green onions for the ultimate finishing touch!
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Recipe Information
Ingredients
- 4 large Bell peppers
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 stalks, diced Celery
- 1 small, diced Green bell pepper
- 3 cloves, minced Garlic
- 1 pound Ground beef
- 4 ounces, diced Andouille sausage
- 1.5 cups Cooked white rice
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon Creole seasoning
- 1 14.5-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons, chopped Parsley
- 2 stalks, chopped Green onions
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside. Dice the tops if you'd like to include them in the filling.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, green bell pepper, and garlic. Sauté for 4-5 minutes until softened.
Add the ground beef and diced andouille sausage to the skillet. Cook until the beef is browned and fully cooked, breaking it up with a wooden spoon as it cooks.
Stir in the Cajun seasoning, Creole seasoning, salt, and black pepper. Mix well to coat the meat and vegetables evenly.
Add the diced tomatoes (with their juice), tomato paste, cooked rice, parsley, and green onions to the skillet. Stir to combine and cook for another 3-4 minutes. If the mixture seems dry, add chicken broth a little at a time until the filling is moist but not watery.
Place the hollowed-out bell peppers in a large baking dish. Stuff the peppers with the filling mixture, pressing it down gently to pack it in.
Top each stuffed pepper with shredded cheddar cheese.
Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers while baking.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Remove from the oven and let the peppers rest for 5 minutes before serving.
Garnish with additional parsley or green onions, if desired, and enjoy your Nawlins Style Stuffed Bell Peppers!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 65% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1065 mg | 23% | |
*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.
