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Stuffed bell pepper recipe
Posted on 6/19/17 at 7:23 am
Posted on 6/19/17 at 7:23 am
Running to the grocery store this afternoon to cook stuffed bell peppers this evening.
Looking for a few recipes to choose from!
Looking for a few recipes to choose from!
Posted on 6/19/17 at 8:50 am to ChrisN
I don't have it, but someone on here had Austin Leslie's recipe ... best stuffed peppers i had in my life.
Posted on 6/19/17 at 9:13 am to unclebuck504
This is the version posted by Stadium Rat a couple months ago
Creole Stuffed Peppers Recipe in the style of Austin Leslie
"I based this on Austin Leslie’s recipe from the book Creole Feast by Nathaniel Burton, they were absolutely delicious. I recommend par cooking the bell peppers to shorten the baking time."
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbs Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Kosher Salt and Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
The Topping:
1/2 cup Bread Crumbs
3 Tbs Margarine, Melted
1. Preheat an oven to 350º F.
2. Melt the margarine in a large skillet. Add the onions, celery, parsley, and thyme. Season with a little salt & pepper, and cook for about 10 minutes or until the vegetables are very tender.
3. Add the beef and cook for about 5 minutes, breaking up the meat, lightly season again.
4. Add the shrimp and cook until just cooked through. Remove from the heat.
5. When cool enough to handle work the bread into the mixture with your hands as you would for meatballs, or meatloaf. Taste for seasoning, adjust if necessary.
6. Incorporate the eggs and garlic.
7. Place the stuffing in a lightly greased oven safe dish, bake for 1½ hours.
8. Remove the stuffing and chill. If any fat settles on the top remove it.
9. Mix the bread crumbs with 3 Tbsp melted margarine, season with a little salt & pepper.
10. Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture.
11. Broil on low for 15-20 minutes, or until the stuffing is heated through and the bread crumbs are slightly browned.
Source: Nola Cuisine
Creole Stuffed Peppers Recipe in the style of Austin Leslie
"I based this on Austin Leslie’s recipe from the book Creole Feast by Nathaniel Burton, they were absolutely delicious. I recommend par cooking the bell peppers to shorten the baking time."
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbs Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Kosher Salt and Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
The Topping:
1/2 cup Bread Crumbs
3 Tbs Margarine, Melted
1. Preheat an oven to 350º F.
2. Melt the margarine in a large skillet. Add the onions, celery, parsley, and thyme. Season with a little salt & pepper, and cook for about 10 minutes or until the vegetables are very tender.
3. Add the beef and cook for about 5 minutes, breaking up the meat, lightly season again.
4. Add the shrimp and cook until just cooked through. Remove from the heat.
5. When cool enough to handle work the bread into the mixture with your hands as you would for meatballs, or meatloaf. Taste for seasoning, adjust if necessary.
6. Incorporate the eggs and garlic.
7. Place the stuffing in a lightly greased oven safe dish, bake for 1½ hours.
8. Remove the stuffing and chill. If any fat settles on the top remove it.
9. Mix the bread crumbs with 3 Tbsp melted margarine, season with a little salt & pepper.
10. Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture.
11. Broil on low for 15-20 minutes, or until the stuffing is heated through and the bread crumbs are slightly browned.
Source: Nola Cuisine
Posted on 6/19/17 at 9:31 am to I am GLORIOUS
Copied into Google keep
Posted on 6/19/17 at 10:21 am to CAD703X
Easiest:
Par cook the halved bell peppers in boiling water until slightly tender.
Stuff with your favorite boudin removed from casing. Bake
Par cook the halved bell peppers in boiling water until slightly tender.
Stuff with your favorite boudin removed from casing. Bake
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