I will always remember the smell of the holidays because of the stuffed bell peppers. I’m sure if you’re not from the south you might not have the same food memory but the recipe below will surely create a new one.
Now, the only rule to New Orleans stuffed bell peppers is to avoid using rice at all costs. I’ve seen others use rice and I’m not sure where that started but please don’t be the friend who does this.
It is traditional in New Orleans to stuff a bell pepper with, onion, celery, bell pepper, ground beef, shrimp and ham. You would cook those ingredients down with some salt, black pepper, and cayenne. Oh, and you cannot forget the garlic and bread crumbs. Cut the bell pepper down the middle clean out the insides, fill it with the stuffing and sprinkle it with more bread crumbs on top for color and texture. In 20 minutes, you’ll be experiencing deliciousness.
If you follow my crawfish stuffed bell peppers recipe you are sure to please an entire room full of your loved ones with this one dish.
Crawfish Stuffed Bell Peppers
- 2 tablespoons oil
- 1 ½ lbs. ground beef
- 1 onion chopped
- 1 bell pepper chopped
- 4 celery stalks chopped
- 6 garlic cloves minced
- 4 teaspoons creole seasoning
- 2 teaspoons cayenne
- 1 teaspoon dry thyme
- 2 bay leaves
- 4 tablespoon unsalted butter
- to taste salt
- 1 lbs. Louisiana crawfish
- 1 cup bread crumbs
- 4 bell peppers halved, core removed
- 1 bunch green onions sliced
- Heat a non-stick skillet over medium heat and heat 2 tablespoons of oil and cook ground beef for 6 minutes.
- Add onions, bell pepper and celery cook for 3 minutes.
- Add garlic, creole seasoning, cayenne, thyme and bay leaves.
- Stir in butter and salt cook for 3 minutes.
- Add crawfish, ½ cup bread crumbs and adjust seasoning. Stuff bell peppers evenly and sprinkle with remaining bread crumbs. Bake for 20 minutes in 400 °F oven.
- Garnish with green onions and enjoy!