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!
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- fresh parsley: 1 Tbsp (chopped)
- Creole seasoning: 1 tsp
- file powder: 1 tsp
- salt and ground black pepper: (to taste)
- ½ pounds ground beef: 1 piece
- ham: 0.75 pound (chopped, cooked)
- baby shrimp: 1 pound
- unseasoned dry bread stuffing mix: 1 pack (16 ounce pack)
- green bell peppers, halved and: 6 piece (seeded)
- plain bread crumbs: 1 cup
Metric Conversion
Stages of cooking
-
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.
