Original Creole Seasoning 
Supreme Creole Crab Boil 
Easy Chicken Jambalaya
Bring bold Creole flavor to the dinner table with this easy Chicken Jambalaya recipe by @TFTI.BBQ.…
Get RecipeBring a taste of Louisiana to your kitchen with these New Orleans-Style Stuffed Bell Peppers, by @CreoleSeoul, packed with bold flavor and classic Creole comfort. Baked until perfection, these stuffed peppers are a crowd-pleasing dinner that’s perfect for weeknights or Sunday dinner.
Ingredients
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6-7 bell peppers, halved
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1 large bell pepper, minced
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1 large onion, minced
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3 celery stalks, minced
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6 garlic cloves, minced
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1 lb ground beef
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1 lb ground pork
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1 1/2 lb small shrimp, peeled and deveined
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2 cups stuffing mix, plus more if necessary
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1/2 cup breadcrumbs, plus more if necessary
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1 cup crab, shredded
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2 tsp Tony Chachere’s Supreme Crab Boil Seasoning
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Tony Chachere’s Original Creole seasoning, to taste
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Onion powder, to taste
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Garlic powder, to taste
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Italian seasoning, to taste
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2 sticks of butter, cut into tablespoon pads
- Clear
Directions
- Take halved bell peppers and hollow out, removing insides and seeds.
- Boil a large pot of water and add in Tony Chachere’s Supreme Crab Boil Seasoning.
- Add in peppers and let boil for 5 minutes. Remove the peppers from the water and set aside. Reserve the remaining bell pepper water for later.
- Heat a large skillet coated in olive oil over medium-high heat. Once heated, add in ground beef and ground pork. Sprinkle with all the seasonings and let cook while stirring occasionally until fully cooked.
- Add in minced onion, bell pepper, celery, and garlic, and stir into seasoned meat.
- Reduce the heat to low and stir in 1 cup of the bell pepper water, followed by an initial 1 ½ cups of stuffing mix, and stir. Stir in the ½ cup of breadcrumbs. Continue to stir and add more stuffing mix, breadcrumbs, and bell pepper water until you achieve a moist and loose, but not watery, consistency.
- Turn off the heat and stir in the shrimp and crab. Taste mixture and adjust seasoning as needed.
- Arrange bell peppers open-side up on a baking sheet lined with parchment paper or aluminum foil. Overstuff each bell pepper with the stuffing mixture.
- Top with a sprinkle of more breadcrumbs and a tab of butter each.
- Add to oven and bake for 30-45 minutes or until browned on top.
- Remove from oven and enjoy!
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from our Cajun Country Cookbook
New Orleans-Style Stuffed Bell Peppers
Bring a taste of Louisiana to your kitchen with these New Orleans-Style Stuffed Bell Peppers, by…
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