Stuffed Bell Peppers Recipe
Preparation of Bell Peppers
Wash the bell peppers thoroughly and cut off the tops.
Remove the seeds and membranes from the inside.
Preparing the Filling
In a large skillet, cook the ground beef until browned.
Add diced ham and cook until slightly browned.
Stir in chopped onions, celery, green bell pepper, and minced garlic.
Add in the shrimp and crab meat, cooking until shrimp turns pink.
Season the mixture with dried thyme, salt, Creole seasoning, onion powder, garlic powder, and cayenne pepper.
Mix in breadcrumbs to bind the filling together.
Seasoning and Flavoring
Adjust seasoning according to taste preferences.
Add a knob of salted butter for richness.
Stuffing the Peppers
Preheat the oven to 375°F (190°C).
Fill each bell pepper with the prepared filling, packing it tightly.
Place the stuffed peppers in a baking dish.
Baking Instructions
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until peppers are tender and filling is heated through.
Serving Suggestions
Garnish with chopped parsley or green onions.
Serve hot with a side of rice or crusty bread.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.
Variations and Substitutions
Substitute ground turkey or chicken for beef.
Use different seafood such as crawfish or scallops.
Add diced tomatoes or tomato sauce for extra moisture.
Health Benefits
Bell peppers are rich in vitamin C and antioxidants.
Shrimp and crab meat provide lean protein and omega-3 fatty acids.
Incorporating vegetables like onions and celery adds fiber and essential nutrients.
History of Stuffed Bell Peppers
Stuffed bell peppers have roots in Mediterranean and Middle Eastern cuisines, with variations found across Europe and the Americas. In New Orleans, the dish evolved to include local seafood and Creole spices, reflecting the city’s diverse culinary heritage.
Wash the bell peppers thoroughly and cut off the tops.
Remove the seeds and membranes from the inside.
Preparing the Filling
In a large skillet, cook the ground beef until browned.
Add diced ham and cook until slightly browned.
Stir in chopped onions, celery, green bell pepper, and minced garlic.
Add in the shrimp and crab meat, cooking until shrimp turns pink.
Season the mixture with dried thyme, salt, Creole seasoning, onion powder, garlic powder, and cayenne pepper.
Mix in breadcrumbs to bind the filling together.
Seasoning and Flavoring
Adjust seasoning according to taste preferences.
Add a knob of salted butter for richness.
Stuffing the Peppers
Preheat the oven to 375°F (190°C).
Fill each bell pepper with the prepared filling, packing it tightly.
Place the stuffed peppers in a baking dish.
Baking Instructions
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until peppers are tender and filling is heated through.
Serving Suggestions
Garnish with chopped parsley or green onions.
Serve hot with a side of rice or crusty bread.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.
Variations and Substitutions
Substitute ground turkey or chicken for beef.
Use different seafood such as crawfish or scallops.
Add diced tomatoes or tomato sauce for extra moisture.
Health Benefits
Bell peppers are rich in vitamin C and antioxidants.
Shrimp and crab meat provide lean protein and omega-3 fatty acids.
Incorporating vegetables like onions and celery adds fiber and essential nutrients.
History of Stuffed Bell Peppers
Stuffed bell peppers have roots in Mediterranean and Middle Eastern cuisines, with variations found across Europe and the Americas. In New Orleans, the dish evolved to include local seafood and Creole spices, reflecting the city’s diverse culinary heritage.
