Name: Orleans-Style Stuffed Bell Peppers Packed with Flavorful Fun
Prep time: 30 min
Cook time: 45 min
Total time: 80 min
Ingredients: 6-7 pieces bell peppers, halved (poblano peppers can add a spicy twist.); 1 large bell pepper, minced (any variety will do.); 1 large onion, minced (yellow or white onions are ideal.); 3 stalks celery, minced (swap with fennel for a different flavor layer.); 6 cloves garlic, minced (feel free to adjust based on your taste.); 1 lb ground beef (ground turkey works for a lighter option.); 1 lb ground pork (can be replaced with more ground beef or chicken.); 1.5 lb small shrimp, peeled and deveined (try crab or scallops as substitutes.); 2 cups stuffing mix (opt for a savory mix for an extra flavor boost.); 0.5 cup breadcrumbs (panko adds an extra crunch.); 1 cup crab, shredded (omit for a meat-only version.); 2 tsp Tony Chachere’s Supreme Crab Boil Seasoning (adjust according to spice preference.); Tony Chachere’s Original Creole seasoning (to taste; any Creole seasoning will suffice.); onion powder (to taste; optional based on your taste.); garlic powder (to taste; can be left out for fresh garlic devotees.); Italian seasoning (to taste; adjust according to other herbs used.); 2 sticks butter, cut into tablespoon pads (don't skip this for a delicious result!)

As I dove into the bustling streets of New Orleans, the air was filled with intoxicating aromas that beckoned me closer. Inspired by that vibrant culinary scene, I couldn’t wait to recreate one of my favorite dishes: New Orleans-Style Stuffed Bell Peppers. These colorful gems are not just a feast for the eyes; they’re brimming with savory ground meats, shrimp, and a melange of aromatic herbs that promise a bold explosion of Creole flavor. Perfect for weeknight dinners or special gatherings, they are hearty enough to satisfy yet versatile enough to please any palate. What’s more, they make a fantastic make-ahead option, so you can enjoy the flavors of Louisiana even when life gets busy. Ready to uncover the secrets behind this incredible dish? Let’s get cooking!

Why Are These Stuffed Peppers Irresistible?

Bold, Creole Flavors: The blend of ground beef, pork, and shrimp creates a savory experience that truly reflects New Orleans cuisine.
Flexible Ingredients: Feel free to swap in your favorite proteins or add ingredients like crab for an extra touch.
Make-Ahead Convenience: Prepping them a day in advance means you can easily serve them up for unexpected guests.
Colorful Presentation: These stuffed bell peppers are as vibrant to look at as they are to eat, perfect for impressing your friends and family.
Hearty Meal: They are packed with both flavor and nutrition, making them a filling option for any meal. If you’re looking for more seafood delights, check out my delightful Crab Shrimp Stuffed recipe!

Orleans-Style Stuffed Bell Peppers Ingredients

For the Peppers

• 6-7 bell peppers, halved – The foundation of this dish, offering a sweet flavor and vibrant color; poblano peppers can add a spicy twist.
• 1 large bell pepper, minced – Enhances the stuffing with additional flavor and moisture; any variety will do.

For the Filling

• 1 large onion, minced – Brings depth and sweetness; yellow or white onions are ideal.
• 3 celery stalks, minced – Adds crunch and flavor balance; swap with fennel for a different flavor layer.
• 6 garlic cloves, minced – Infuses the dish with a savory aroma; feel free to adjust based on your taste.
• 1 lb ground beef – The primary protein source that enriches the dish; ground turkey works for a lighter option.
• 1 lb ground pork – Provides complementary fat and flavor; can be replaced with more ground beef or chicken.
• 1 1/2 lb small shrimp, peeled and deveined – Adds a delightful seafood element and texture contrast; try crab or scallops as substitutes.
• 2 cups stuffing mix – Binds everything together; opt for a savory mix for an extra flavor boost.
• 1/2 cup breadcrumbs – Creates a crispy topping; panko adds an extra crunch.
• 1 cup crab, shredded – Intensifies the seafood flavor; omit for a meat-only version.

For the Seasoning

• 2 tsp Tony Chachere’s Supreme Crab Boil Seasoning – A key to authentic Creole flavor; adjust according to spice preference.
• Tony Chachere’s Original Creole seasoning, to taste – Elevates overall flavor; any Creole seasoning will suffice.
• Onion powder, to taste – Adds another layer of depth; optional based on your taste.
• Garlic powder, to taste – Intensifies garlic flavor; can be left out for fresh garlic devotees.
• Italian seasoning, to taste – Brings harmonious herbal notes; adjust according to other herbs used.

For the Moisture and Flavor

• 2 sticks of butter, cut into tablespoon pads – Infuses richness and moisture into the stuffing; don’t skip this for a delicious result!

Now that you’ve gathered your Orleans-Style Stuffed Bell Peppers ingredients, it’s time to step into the kitchen and get cooking!

Step‑by‑Step Instructions for Orleans-Style Stuffed Bell Peppers

Step 1: Preheat the Oven
Begin your culinary journey by preheating your oven to 350°F (175°C). This ensures the perfect cooking environment for your Orleans-Style Stuffed Bell Peppers. As the oven heats up, you’ll be ready to prepare the peppers, so use this time wisely to gather your ingredients and equipment.

Step 2: Prepare the Bell Peppers
Next, wash and halve the 6-7 bell peppers, removing the seeds and membranes gently. This prepares the sweet shells for filling and allows them to cook evenly. Place the halved peppers upright in a large baking dish, ready to cradle the savory mixture you’ll soon create.

Step 3: Sauté the Aromatics
In a spacious skillet, melt 2 sticks of butter over medium heat until bubbly. Add the minced large onion, minced celery, minced bell pepper, and minced garlic. Sauté these aromatic ingredients for about 5-7 minutes, stirring frequently, until they become tender and fragrant. This foundation will enhance the flavor of your stuffing!

Step 4: Cook the Meats and Shrimp
To the skillet with your sautéed aromatics, add 1 lb ground beef, 1 lb ground pork, and 1 1/2 lb peeled and deveined shrimp. Cook everything together for about 8-10 minutes, breaking it up with a spatula, until the meats are browned and the shrimp are pink. Keep an eye on the color to ensure they’re perfectly cooked.

Step 5: Combine the Filling
Once your meats and shrimp are ready, stir in 2 cups of stuffing mix, 1 cup of shredded crab, and all the seasonings: 2 tsp Tony Chachere’s Supreme Crab Boil Seasoning, Creole seasoning, onion powder, garlic powder, and Italian seasoning to taste. Mix everything well until fully combined; the filling should be moist but not too wet.

Step 6: Stuff the Bell Peppers
Carefully stuff each prepared bell pepper half with the flavorful mixture, packing it gently to avoid overflow. Ensure each pepper is generously filled to maximize deliciousness. Once filled, arrange the stuffed peppers back in the baking dish, standing upright for even cooking.

Step 7: Bake the Peppers
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the Orleans-Style Stuffed Bell Peppers for approximately 30 minutes. The foil helps to steam the peppers, making them soft and tender. After 30 minutes, remove the foil, allowing the tops to brown for an additional 15 minutes.

Step 8: Cool and Serve
After baking, remove the peppers from the oven and let them cool for a few minutes. This resting period allows flavors to meld and makes them easier to handle. Serve warm, showcasing the vibrant colors and aromas of your delicious Orleans-Style Stuffed Bell Peppers, and enjoy a taste of Louisiana!

Orleans-Style Stuffed Bell Peppers Variations

Get creative with your stuffed bell peppers and enhance their deliciousness!

Seafood Twist: Add crawfish or crab instead of shrimp for a true coastal flavor. The sweetness of these seafood options complements the spices beautifully!
Cheesy Delight: Mix in your favorite cheese, like Monterey Jack or pepper jack, into the filling for extra creaminess. A gooey, cheesy filling will have everyone coming back for seconds!
Vegetarian Option: Substitute the meat with black beans or lentils for a hearty, plant-based version. You can still enjoy the rich Creole flavors while catering to vegetarian diets.
Spicy Kick: Incorporate diced jalapeños or crushed red pepper flakes for a fiery version. If you love a good heat level, this variation will tantalize your taste buds!
Grain Swaps: Replace stuffing mix with quinoa or rice to boost the fiber content and make it gluten-free. It still holds the flavors wonderfully and adds an interesting texture!
Herb Infusion: Toss in fresh herbs like parsley or cilantro into the filling for a burst of freshness. It brightens up the dish and adds a delightful herbal note!
Nutty Crunch: Add toasted pine nuts or chopped pecans to the stuffing for delightful crunch and depth. This interesting twist will surprise and impress your diners!
Classic Cajun: Enhance the spice with Andouille sausage, adding a savory and slightly smoky flavor. It’s a delicious way to showcase a hallmark of Creole cooking!

These exciting variations not only keep the spirit of Orleans alive but allow you to customize your stuffed peppers for any gathering. For more incredible seafood ideas, why not try my Crab Shrimp Stuffed recipe?

What to Serve with New Orleans-Style Stuffed Bell Peppers

Create a scrumptious spread that balances bold flavors with fresh elements and comforting sides.

Tangy Coleslaw: A crisp and refreshing side that contrasts the rich stuffed peppers, adding a delightful crunch and acidity.
French Bread: Soft and crusty, perfect for soaking up the savory juices from the peppers, creating a harmonious balance of taste and texture.
Garlic Butter Rice: This flavorful side complements the bold Creole spices while offering a fluffy, buttery addition to your plate. The rice will soak up those incredible flavors that linger.
Cajun Corn on the Cob: Sweet and slightly spicy, this dish elevates your meal with a touch of nostalgia and brings a Southern flair to your table.
Roasted Vegetables: Colorful and savory, roasting seasonal veggies with herbs adds an earthy depth to the meal, pairing beautifully with the stuffed peppers.
Berry Salad: For a refreshing touch, a mixed salad with berries, nuts, and feta can lighten the meal and enhance the dining experience with sweetness and crunch.
Sazerac Cocktail: This classic New Orleans drink offers a bold, refreshing twist that enhances the festive spirit of the meal, making every bite unforgettable.
Beignets: For a sweet ending, serve these soft, fluffy, powdered-sugar-dusted treats. They’ll satisfy any sweet tooth while celebrating traditional New Orleans flavors.

Expert Tips for Orleans-Style Stuffed Bell Peppers

• Don’t Overstuff: Ensure your peppers are filled snugly but not overflowing; this will help prevent messy spills during baking.

• Adjust the Spice: If you prefer a milder flavor, start with less Tony Chachere’s seasoning and gradually add more to taste, ensuring you enjoy every bite of your Orleans-Style Stuffed Bell Peppers.

• Ingredient Swaps: Feel free to mix in additional veggies like diced tomatoes or corn for a pop of color and nutrition, all while keeping the essence of the dish intact.

• Crispy Topping: For an extra crunchy layer, sprinkle some additional breadcrumbs or even shredded cheese on top just before the final bake uncovered.

• Flavor Overnight: Consider making your filling a day ahead and letting it sit in the fridge overnight—this will intensify the flavors before stuffing the peppers!

• Watch the Clock: Keep an eye on your baking time to prevent peppers from becoming too soft; you want them tender yet with a bit of bite.

How to Store and Freeze Orleans-Style Stuffed Bell Peppers

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave, adding a splash of water to keep them moist.

Freezer: Freeze stuffed peppers individually wrapped in plastic wrap or stored in an airtight freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, place thawed peppers in a baking dish covered with foil and heat at 350°F (175°C) until warmed through, about 20-25 minutes.

Make-Ahead Tip: These vibrant Orleans-Style Stuffed Bell Peppers can also be assembled a day in advance. Just cover and store them in the fridge before baking.

Make Ahead Options

These New Orleans-Style Stuffed Bell Peppers are perfect for busy home cooks looking to save time during hectic weekdays! You can prepare the filling and stuff the peppers up to 24 hours in advance. Simply assemble each pepper, cover them tightly with plastic wrap, and refrigerate to maintain freshness. When you’re ready to serve, pop them in the oven directly from the fridge, adding an extra 10-15 minutes to the baking time for perfectly warm and delightful flavors. This make-ahead approach not only saves time but ensures your stuffed peppers retain all their delicious texture and taste, making mealtime feel effortless and enjoyable!

Orleans-Style Stuffed Bell Peppers Recipe FAQs

How do I choose the right bell peppers for stuffing?
Absolutely! Look for bell peppers that feel firm and have a vibrant color—ideally, they should be free of dark spots or blemishes. If you’re feeling adventurous, you can even opt for poblano peppers, which will bring a spicy bite to your dish!

What’s the best way to store leftover stuffed peppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the oven or microwave, adding a splash of water to keep them nice and moist.

Can I freeze Orleans-Style Stuffed Bell Peppers?
Very! Freezing is a great way to preserve your tasty creation. Wrap each stuffed pepper individually in plastic wrap and then place them in an airtight freezer bag. They will keep well for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge and then reheat as needed.

What if my stuffing is too dry or too wet?
If your stuffing is too dry, you can add a splash of chicken broth or a bit of melted butter to moisten it. Conversely, if it’s too wet, gradually mix in a little extra stuffing mix until you achieve the desired consistency. The mixture should hold together without being overly soupy.

Are these stuffed peppers safe for pets or individuals with allergies?
Keep in mind that some ingredients like onion, garlic, and certain seasonings can be harmful to pets, so it’s best to avoid sharing any leftovers with furry friends. If you’re cooking for someone with allergies, double-check the label on your seasonings and be cautious with seafood components to ensure they’re safe.

Can I prepare stuffed peppers in advance?
Of course! You can prep these Orleans-Style Stuffed Bell Peppers a day ahead of time. Simply assemble them, cover tightly with plastic wrap or foil, and store them in the refrigerator until you’re ready to bake. This will also allow the flavors to deepen, making your meal even more delightful!