New Orleans Style Stuffed Peppers
Bring the vibrant, bold flavors of the Crescent City to your table with New Orleans Style Stuffed Peppers, a Cajun-inspired twist on a comfort food classic. These colorful bell peppers are generously filled with a savory blend of seasoned ground beef, smoky andouille sausage, fluffy white rice, and fire-roasted tomatoes, all spiced to perfection with Cajun and Creole seasonings. Topped with melty cheddar cheese and baked until tender, each pepper is a feast of smoky, spicy, and hearty flavors that will transport your taste buds straight to Louisiana. With a garnish of fresh green onions and parsley for a pop of freshness, this recipe is ideal for a family-friendly dinner or a showstopping addition to your next gathering. Easy, flavorful, and satisfying, these stuffed peppers are the ultimate fusion of home-style cooking and Southern flair.
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Recipe Information
Ingredients
- 6 whole Bell peppers (any color)
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 1 pound Ground beef
- 1 cup Andouille sausage, diced
- 1 tablespoon Cajun seasoning
- 1 tablespoon Creole seasoning
- 1 teaspoon Smoked paprika
- 2 cups Cooked white rice
- 1 can (14.5 ounces) Fire-roasted diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- 1.5 cups Cheddar cheese, shredded
- 3 stalks Green onions, sliced
- 2 tablespoons Parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the 6 bell peppers and remove the seeds and membranes. Reserve the tops for later use if desired.
Brush the bell peppers lightly with 1 tablespoon of olive oil and arrange them upright in a baking dish. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, celery, diced green bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Add the ground beef and diced andouille sausage to the skillet. Cook until the ground beef is no longer pink, breaking it up with a spoon, about 6-7 minutes.
Stir in the Cajun seasoning, Creole seasoning, smoked paprika, salt, and black pepper to taste. Mix well.
Add the cooked white rice, fire-roasted diced tomatoes, and Worcestershire sauce to the skillet. Stir to combine and heat through. Remove the skillet from heat.
Gently fold 1 cup of shredded cheddar cheese into the mixture, reserving the remaining 0.5 cup for topping.
Evenly stuff the prepared bell peppers with the filling. Do not overpack to ensure even cooking.
Sprinkle the top of each stuffed pepper with the reserved shredded cheddar cheese.
Cover the baking dish tightly with 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 melted and bubbly.
Remove the stuffed peppers from the oven and let rest for 5 minutes before serving.
Garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
3576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 11480 mg | 499% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 66.5 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1635 mg | 126% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5442 mg | 116% | |
*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.
