Stuffed Bell Peppers

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For the Seasoning Blend:

1 yellow onion (finely chopped) – Enhances depth and sweetness.

2 stalks celery (finely chopped) – Essential in Cajun cooking for aromatic flavor.

1 green bell pepper (finely chopped) – Adds freshness and crunch.

4 cloves garlic (minced) – Brings a robust, savory kick.

1 teaspoon dried thyme – Infuses a subtle earthiness.

1 teaspoon salt – Enhances and balances all flavors.

1 tablespoon Tony Chachere’s Creole seasoning – The key to an authentic Louisiana taste.

1 teaspoon onion powder – Boosts the onion flavor without added moisture.

1 teaspoon garlic powder – Intensifies the garlic presence.

1/2 teaspoon cayenne pepper – Provides the perfect amount of heat.

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Step-by-Step Instructions

Step 1: Prepare the Bell Peppers

1. Preheat the oven to 375°F (190°C).

2. Cut off the tops of the bell peppers, removing seeds and membranes.

3. Lightly grease a baking dish and place the peppers upright so they’re ready to be filled.

Step 2: Cook the Filling

1. In a large skillet, melt 2 tablespoons of butter over medium heat.

2. Add onion, celery, and green bell pepper, cooking until soft (about 5 minutes).

3. Stir in garlic, thyme, onion powder, garlic powder, cayenne, and Creole seasoning for a fragrant base.

Step 3: Brown the Meat

1. Add ground beef and cook until browned, breaking it apart as it cooks.

2. Stir in diced ham and cook for an additional 2 minutes.

Step 4: Incorporate the Seafood

1. Lower the heat and gently fold in the shrimp and crab meat.

2. Cook just until the shrimp turn pink and opaque (about 3 minutes).

Step 5: Bind the Mixture

1. Stir in breadcrumbs and the remaining 2 tablespoons of butter to help hold everything together.

Step 6: Stuff and Bake

1. Generously fill each bell pepper with the seafood-meat mixture.

2. Cover with foil and bake for 25 minutes.

3. Remove foil and bake uncovered for an additional 10-15 minutes, until the tops are golden brown.

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Pro Tips for Perfect Stuffed Peppers

⭐ Choose firm, vibrant bell peppers – They hold up better when baking.

⭐ Don’t overcook the shrimp – They should be just pink and tender to avoid toughness.

⭐ Use real crab meat – Imitation crab won’t provide the same rich, authentic flavor.

⭐ For extra crispiness, broil for 2-3 minutes at the end for a slightly charred top.

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Serving Suggestions

Pair these New Orleans Stuffed Bell Peppers with classic Louisiana sides:

Dirty Rice – A flavorful Creole classic.

Buttery Cornbread – The perfect complement to the spices.

Garlic Mashed Potatoes – A creamy contrast to the bold filling.

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Final Thoughts – Why This Recipe Stands Out

These New Orleans-Style Stuffed Bell Peppers are the ultimate comfort food, blending the bold flavors of Louisiana cuisine into one incredible dish. The combination of tender shrimp, juicy beef, smoky ham, and real crab meat, all seasoned with Creole spices, makes every bite irresistibly delicious.

This recipe is easy to make, full of authentic New Orleans flair, and guaranteed to impress. Try it today and bring a taste of the French Quarter straight to your kitchen!

Would you like more Creole and Cajun recipes? Let me know what you’re craving next!