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These Stuffed Bell Peppers are seasoned to perfection and full of New Orleans flavor. The filling is so good you may find yourself eating a few spoon fulls before you fill the bell peppers.
Here are some more lovely sides: Southern Baked Mac and Cheese, New Orleans Baked Spaghetti, Stuffed Mirliton, Candied Yams, Potato Salad, Southern Green Beans, and Deviled Eggs.
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One of my fondest childhood memories is eating stuffed bell peppers during the holidays. I just knew I had a minimal of two coming to me even as a young kid so I made sure to save room because the sweet-savory aroma with the meaty crunch texture of the bell pepper was amazing.
I remember I even convinced myself that I didn't eat bell peppers, but after my mom pointed out how silly I sounded with a stuffed pepper in front of my face, I quickly changed my tune.
Now, in New Orleans, unlike the rest of the worlds stuffed peppers, there is no white or brown rice, marinara sauce, tomato sauce, diced tomatoes, ground Italian sausage topped with mozzarella or any other cheese. So there's no rice mixture, chicken, or cheese in ours.
We stuff our with ground beef, shrimp, ham, onions, celery, bell peppers, worcestershire sauce, Cajun-Creole seasoning and breadcrumbs. There is a debate on whether to boil the peppers or not. I'm on team no boil, because the peppers will get soft as they roast in the oven.
All of it is mixed in a large pot and then stuffed inside the peppers and baked until golden brown. I know you're excited now, so let's get started on making these beauties.
Stuffed Peppers Key Ingredients
Here are the key ingredients that you need to make these classic New Orleans stuffed peppers.
Green Bell Peppers
You'll need five green peppers; one will be used inside the filling, and the rest will be cut in half and stuffed to perfection.
Ground Beef
80/20 ground beef is going to be the base of our flavor packed filling.
Breadcrumbs
Breadcrumbs help bind the filling to keep it from falling apart and add texture to the topping.
Smoked Sausage
Traditionally, ham is added but I don't eat pork so I decided to use a beef smoke sausage link to add the smoky flavor.
Holy Trinity
Any Cajun-Creole recipe calls for onions, celery, bell peppers, and fresh garlic.
Herbs & Spices
You'll need dried thyme, bay leaves, and Cajun seasonings to make these peppers perfectly seasoned.
How to Make New Orleans Stuffed Peppers
The key to making stuffed peppers New Orleans style is about layering the flavors and then letting them marry as they bake.
Preheat oven to 400°F (204°C). Heat a large skillet over medium heat and add oil once it's hot. Then, add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released.
Add smoked sausage and cook for 4 minutes until browned.
Add onions, bell pepper, and celery, and cook for 3 minutes until tender. Stir in garlic, Cajun seasoning, cayenne pepper, thyme and bay leaves.
Stir in butter, kosher salt, Worcestershire sauce, and ½ cup breadcrumbs; cook for 1 minute. Taste and adjust seasoning.
Stuff each bell pepper half firmly and sprinkle with the remaining bread crumbs.
Place each bell pepper half on a baking sheet lined with aluminum foil or in a greased 9x13 baking dish. Bake for 20 minutes until bread crumbs are golden brown and peppers are soft. Garnish with chopped parsley and enjoy immediately.
How To Store Stuffed Bell Peppers
Leftovers can be stored in an airtight container for seven days in the fridge. To freeze, store cooled peppers in an airtight container or freezer bag and keep in the freezer for 3 months. Thaw 24-48 hours before eating them.
When you're ready to reheat them, simply bake them in the oven or air-fryer at 350°F for 5-10 minutes.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your stuffed peppers always taste like you're from New Orleans.
- You can use ground turkey in place of ground beef but I recommend using 85/15 for more flavor.
- Use 1 pound of large shrimp and 1 ½ pounds of ham or tasso for traditional stuffed peppers.
- While green bell peppers are traditional, you can substitute them with red, yellow, or orange peppers for a sweeter flavor. Using a mix of colors also makes for a more vibrant presentation.
- Here's a vegan recipe for stuffed bell peppers.
- Once you cut the bell pepper in half, use your hands to remove the seeds and white pith, that can leave a bitter aftertaste.
- If you run out or forget to add some chopped garlic just use 2 ½ teaspoons of garlic powder. I prefer to use granulated garlic powder over the "powder" because it blends better and doesn't leave a chalky aftertaste.
- For a meaty version, replace the mushrooms with cooked ground beef or ground turkey. Both add heartiness while keeping the stuffing flavorful.
- Panko breadcrumbs give a light, crispy texture, but traditional breadcrumbs work just as well if that's what you have on hand.
- I like avocado oil for its high smoke point and neutral flavor, but any cooking oil—like vegetable, canola, or olive oil—can be used in its place.
FAQs
Here are readers most common questions about New Orleans Stuffed Peppers.
Should I cook my bell peppers before stuffing them?
I don't recommend it. With a New Orleans stuffed bell peppers recipe, the peppers soften naturally as they bake. Pre-cooking often makes them too mushy, which takes away from the balance of texture in the finished dish.
What are some common mistakes when making stuffed peppers?
The most common mistakes are overcooking the peppers, under-seasoning the filling, and stuffing them too tightly. Another pitfall is using too much liquid in the stuffing, which can make the peppers watery instead of flavorful.
What to put in stuffed bell peppers?
In New Orleans, stuffed bell peppers are all about bold, flavorful combinations. A classic filling might include ground beef or ham, shrimp or crabmeat, the trinity (onion, celery, and bell pepper), breadcrumbs, garlic, herbs, and plenty of seasoning. Some families also add rice, but the beauty of New Orleans stuffed bell peppers is that the stuffing can be adapted to what you have on hand.
How long should stuffed peppers go in the oven?
Stuffed bell peppers should bake at 350°F (176°C) for about 40–50 minutes. This gives the filling time to cook through and the peppers enough time to soften without collapsing.
Can I stuff peppers with raw ground beef?
Yes, you can use raw ground beef when making stuffed bell peppers. However, in a stuffed bell pepper New Orleans style, you always use cooked ground beef to make sure everything is cooked and safe to eat.
Do peppers have to be cooked before stuffing?
No, peppers don't need to be cooked before stuffing. In fact, skipping that step gives you a better final texture—the peppers soften just enough in the oven while still holding their shape.
Should I cook ground beef or peppers first?
In a stuffed bell pepper New Orleans-style recipe, I recommend browning the ground beef (or other proteins) first to develop flavor. Then mix it with the other stuffing ingredients before adding it to the raw peppers. The peppers themselves should go into the oven uncooked, where they'll bake to perfection along with the filling.
More New Orleans Recipes
Here are more divine New Orleans recipes.
- Crawfish Etouffee
- Filé Gumbo
- Red Beans and Rice
- Chicken and Sausage Jambalaya
- Trout Meunière
- Bananas Foster
- Banana Bread Pudding
- Chocolate Beignets
- King Cake with Cream Cheese
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the stuffed bell peppers on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Begin following the recipe and prepare for some delicious New Orleans fare.
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📖 Recipe
New Orleans Stuffed Bell Peppers
Ingredients
- 2 tablespoons avocado oil
- 2 lbs. 80/20 ground chuck
- ½ link beef smoked sausage chopped small
- 1 yellow onion chopped medium
- 5 green bell peppers 1 chopped medium, 4 halved, seeds and core removed
- 4 celery stalks chopped medium
- 6 garlic cloves chopped fine
- 4 teaspoons Savory Cajun seasoning or creole seasoning
- 2 teaspoons cayenne pepper
- 1 teaspoon dry thyme
- 2 bay leaves
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 tablespoon worcestershire sauce
- 1 cup bread crumbs
- 4 bell peppers halved, core removed
- chopped parsley garnish, optional
Instructions
- Preheat oven to 400°F (204°C). Heat a large skillet over medium heat and add oil once it's hot. Then, add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released. Add smoked sausage and cook for 4 minutes until browned.
- Add onions, bell pepper, and celery, and cook for 3 minutes until tender. Stir in garlic, Cajun seasoning, cayenne pepper, thyme and bay leaves. Stir in butter, kosher salt, Worcestershire sauce, and ½ cup breadcrumbs; cook for 1 minute. Taste and adjust seasoning.
- Stuff each bell pepper half firmly and sprinkle with the remaining bread crumbs. Place each bell pepper half on a baking sheet lined with aluminum foil or in a greased 9x13 baking dish. Bake for 20 minutes until bread crumbs are golden brown and peppers are soft. Garnish with chopped parsley and enjoy immediately.
Notes
- You can use ground turkey in place of ground beef but I recommend using 85/15 for more flavor.
- Use 1 pound of large shrimp and 1 ½ pounds of ham or tasso for traditional stuffed peppers.
- Here's a vegan recipe for stuffed bell peppers.
- While green bell peppers are traditional, you can substitute them with red, yellow, or orange peppers for a sweeter flavor. Using a mix of colors also makes for a more vibrant presentation.
- Once you cut the bell pepper in half, use your hands to remove the seeds and white pith, that can leave a bitter aftertaste.
- If you run out or forget to add some chopped garlic just use 2 ½ teaspoons of garlic powder. I prefer to use granulated garlic powder over the "powder" because it blends better and doesn't leave a chalky aftertaste.
- For a meaty version, replace the mushrooms with cooked ground beef or ground turkey. Both add heartiness while keeping the stuffing flavorful.
- Panko breadcrumbs give a light, crispy texture, but traditional breadcrumbs work just as well if that's what you have on hand.
- I like avocado oil for its high smoke point and neutral flavor, but any cooking oil—like vegetable, canola, or olive oil—can be used in its place.
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