Name: N'Awlins Stuffed Bell Peppers recipe
Ingredients: 1 tablespoon olive oil;1 small onion, finely chopped;1 stalk celery, chopped;1 small green bell pepper, chopped;1 clove garlic, minced;1 tablespoon chopped fresh parsley;1 teaspoon Creole seasoning;1 teaspoon file powder;salt and ground black pepper to taste;1 ½ pounds ground beef;¾ pound cooked ham, finely chopped;1 pound baby shrimp;1 (16 ounce) package unseasoned dry bread stuffing mix;6 large green bell peppers, halved and seeded;1 cup plain bread crumbs

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Ingredients

1 tablespoon olive oil 1 small onion, finely chopped 1 stalk celery, chopped 1 small green bell pepper, chopped 1 clove garlic, minced 1 tablespoon chopped fresh parsley 1 teaspoon Creole seasoning 1 teaspoon file powder salt and ground black pepper to taste 1 ½ pounds ground beef ¾ pound cooked ham, finely chopped 1 pound baby shrimp 1 (16 ounce) package unseasoned dry bread stuffing mix 6 large green bell peppers, halved and seeded 1 cup plain bread crumbs

Nutrition Info

497.8 calories carbohydrate: 40.3 g cholesterol: 122 mg fat: 24.1 g fiber: 3.3 g protein: 28.6 g saturatedFat: 8.8 g servingSize: - sodium: 1163.8 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Recipe Yield

12 servings

Recipe Note

Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!

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