New Orleans Style Stuffed Peppers Recipes

Steps:

• Remove tops from green pepper and clean insides. Try to level bottoms of peppers if needed, so they will stand flat. Chop tops of peppers and set aside. Preheat oven to 350°F.
• In large skillet, brown ground turkey, garlic powder, onion powder and pepper for about 5 minutes.
• When turkey is almost done, add rice and beans mix, green pepper tops, and water. Cover, and cook for about 7 minutes, stirring occasionally.
• When rice is tender, turn off heat. Stir in tomato sauce, and taste the mixture for seasoning. You may need to add more garlic and/or pepper to suit your family's taste.
• Spray an 8x13 glass pan with cooking spray. Carefully stuff peppers with turkey mixture. (It's hot!) and set peppers in greased pan. They will be slippy, but it makes for an easier clean up.
• Bake peppers for 20-40 minutes, depending on how soft you like your peppers.
• When peppers reach desired tenderness, top with shredded cheese. Remove peppers from oven when cheese reaches a nice, melty state.
• Be careful. Remember, you greased the pan, so the peppers may slide.
• Let rest 5 minutes, and enjoy!

Steps:

• 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.

Steps:

• Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
• Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
• In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
• Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
• Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.

Steps:

• Brown ground beef with garlic, onions and celery.
• Prepare Dirty Rice.
• Add beef mixture to Dirty Rice and simmer for 25 minutes.
• Remove from heat and let sit 5 minutes.
• Preheat oven to 350°F.
• Prepare peppers by coring, removing seeds and cuting off tops (level the bottoms of any uneven so that they stand upright on their bottoms).
• Beat egg with Frank's Red Hot sauce and add 1 cup cheese to egg mixture.
• Add egg mixture to dirty rice/beef mixture.
• Stuff each pepper to the top with meat and rice mixture, and place in glass baking dish.
• Cover loosely with Alumnium Foil.
• Cook in oven for 25 minutes.
• Remove from oven, uncover and top each pepper with remaining cheese. Bake uncovered for an additional 10 minutes.
• When finished, remove from oven and let sit 5 mins before serving.