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Orleans-Style Stuffed Bell Peppers

Orleans-Style Stuffed Bell Peppers Packed with Flavorful Fun

Delight in these Orleans-Style Stuffed Bell Peppers, brimming with flavorful fun and a bold explosion of Creole flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 peppers
Course: Dinner
Cuisine: Cajun, Creole
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 6-7 pieces bell peppers, halved poblano peppers can add a spicy twist.
  • 1 large bell pepper, minced any variety will do.
For the Filling
  • 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.
For the Seasoning
  • 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.
For the Moisture and Flavor
  • 2 sticks butter, cut into tablespoon pads don't skip this for a delicious result!

Equipment

  • large baking dish
  • spacious skillet
  • Cutting board
  • Knife
  • Spatula

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Wash and halve the 6-7 bell peppers, removing seeds and membranes. Place them upright in a large baking dish.
  3. In a spacious skillet, melt 2 sticks of butter over medium heat. Add the minced onion, celery, bell pepper, and garlic. Sauté for 5-7 minutes until tender and fragrant.
  4. Add the ground beef, ground pork, and shrimp to the skillet. Cook for 8-10 minutes, breaking it up, until the meats are browned and the shrimp are pink.
  5. Stir in the stuffing mix, shredded crab, and all the seasonings. Mix until fully combined.
  6. Carefully stuff each bell pepper half with the mixture, packing gently. Arrange in the baking dish.
  7. Cover the dish with aluminum foil and bake for 30 minutes. Then remove foil and bake for an additional 15 minutes until browned.
  8. Let the peppers cool for a few minutes before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 120mgCalcium: 5mgIron: 15mg

Notes

Ensure not to overstuff the peppers to prevent spills during baking. Adjust the spice levels to your preference and consider mixing in additional veggies for a healthier touch.

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