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Stuffed Bell Peppers

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Stuffed Bell Peppers

Stuffed bell peppers. Traditional New Orleans stuffed bell pepper recipes include ham, shrimp, and ground beef for holidays and celebrations. This recipe is vegan but still is full of rich, deep, Cajun flavors.

Stuffed Bell Peppers

Do I need to boil my peppers before stuffing them?

You do not need to pre-boil your peppers before stuffing them. The peppers will soften as they bake in the oven.

What do you put in stuffed bell peppers?

There are no limits to what you can stuff bell peppers with meat, cheese, rice, herbs, and vegetables in unlimited pairings. For a traditional New Orleans stuffed bell pepper, we use ground beef, ham, and shrimp. For a healthier stuffed bell pepper, use ground turkey and omit the ham and shrimp. New Orleans stuffed peppers never include rice.

How to make stuffed bell peppers?

Preheat oven to 425°F. In a food processor add mushrooms in batches and blitz on high for 30 seconds, until mushrooms resemble ground meat. Turn on the heat to medium high in a medium pot add 4 tablespoons of oil and mushrooms, cook for 8 minutes, stirring occasionally.

Add the onion, celery, garlic and thyme, cook for 2 minutes. Add savory and salt, stir once or twice. Stir in stock and ½ cup of breadcrumbs, mixture should hold when pressed together. Add bell peppers to a foiled liner baking sheet. Evenly add mixture in bell peppers, sprinkle with remaining bread crumbs and drizzle remaining oil over top. Bake for 25-30 minutes, until breadcrumbs are golden brown. 

What do you put in stuffed bell peppers?

The options are unlimited for what you can put in stuffed bell peppers. Below is a list of options.

Meat: ground beef, ground chicken, ground turkey, shrimp, crawfish, lobster, ham, bacon, tasso(Cajun smoked ham), or smoked sausage.

Grains: rice, orzo, bread crumbs, or quinoa.

Vegetables: tomatoes, cabbage, zucchini, squash, or mushrooms.

Cheese: cheddar, mozzarella, parmesan, pepper jack, or smoked gouda Cheese

Can you make ahead?

Freezer: Stuffed Bell Peppers: You can make the peppers in advance and place in an airtight container, after it cools off. Keep in the freezer for 3 months. Thaw 24-48 hours before using.

Fridge:  Mushrooms: Mushrooms can be made one day in advance, and will be fresh for 7 days.

Stuffed Bell Peppers: Stuffed bell peppers can be made one day in advance, and will be fresh for 7 days.

Reheating: Stuffed Bell Peppers: Pop in a 350°F oven for 5-10 minutes.

Stuffed Bell Peppers

Latest Recipe Video:

Substitution Options:

Common One to One Substitutions:

Red, Yellow, Orange Bell Peppers = Green Bell Peppers

Ground Beef, Ground Turkey = Mushrooms

Traditional Bread Crumbs = Panko Bread Crumbs

Mushroom of Choice = Baby Portobello

Oil of Choice = Avocado Oil

Stuffed Bell Peppers

What goes with stuffed bell peppers?

Meal Ideas:

Recipe:

Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed bell peppers. Traditional New Orleans stuffed bell pepper recipes include ham, shrimp, and ground beef for holidays and celebrations. This recipe is vegan but still is full of rich, deep, Cajun flavors.
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Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Creole
Keyword: stuffed bell peppers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 persons
Author: Kenneth

Ingredients

  • 2 16 oz. baby portobello mushrooms washed, sliced
  • ½ cup avocado oil
  • 1 medium onion chopped small
  • 4 stalks celery chopped small
  • 8 garlic cloves chopped small
  • 6 sprigs fresh thyme
  • 2 tablespoons savory seasoning
  • 2 teaspoons kosher salt
  • ½ cup unsalted vegetable
  • 1 cup panko bread crumbs
  • 4 bell peppers seeded

Instructions

  • Preheat oven to 425°F. In a food processor add mushrooms in batches and blitz on high for 30 seconds, until mushrooms resemble ground meat. Turn on the heat to medium high in a medium pot add 4 tablespoons of oil and mushrooms, cook for 8 minutes, stirring occasionally.
  • Add the onion, celery, garlic and thyme, cook for 2 minutes. Add savory and salt, stir once or twice. Stir in stock and ½ cup of breadcrumbs, mixture should hold when pressed together. Add bell peppers to a foiled liner baking sheet. Evenly add mixture in bell peppers, sprinkle with remaining bread crumbs and drizzle remaining oil over top. Bake for 25-30 minutes, until breadcrumbs are golden brown.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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