Louisiana Stuffed Bell Peppers

Bring the bold, savory flavors of the South straight to your table with these Louisiana Stuffed Bell Peppers! Overflowing with a hearty filling of seasoned ground beef, pork, and fluffy white rice, these peppers are elevated with Creole seasoning, a touch of Worcestershire sauce, and a medley of aromatic vegetables for a truly authentic Cajun-inspired dish. Topped with melty cheddar cheese and baked to perfection, this recipe transforms simple bell peppers into an irresistible centerpiece. Perfect for family dinners or gatherings, these stuffed peppers are both comforting and packed with flavor. Garnish with fresh parsley for a pop of color, and serve warm for an unforgettable meal steeped in Louisiana charm.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 0.5 pound ground pork
• 1.5 cups cooked white rice
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 green onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 0.25 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Creole seasoning
• 0.5 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the ribs and seeds. Set the bell peppers aside and save the tops for later use if desired.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the chopped yellow onion, celery, and garlic to the skillet. Cook until softened, about 5 minutes.

Step 5

Add the ground beef and ground pork to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 8-10 minutes.

Step 6

Stir in the Creole seasoning, thyme, paprika, salt, and black pepper. Mix well to coat the meat evenly.

Step 7

Add the cooked rice, tomato sauce, chicken broth, Worcestershire sauce, and green onions to the skillet. Stir until fully combined and heated through. Taste and adjust the seasoning if needed.

Step 8

Place the bell peppers upright in a baking dish. If they don’t stand up, cut a small slice off the bottom to level them.

Step 9

Stuff each bell pepper generously with the meat and rice mixture.

Step 10

Top each stuffed pepper with shredded cheddar cheese.

Step 11

Add a small amount of water to the bottom of the baking dish (about 1/4 cup) to help steam the peppers while baking.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Step 14

Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2635.0g)

Amount per serving	% Daily Value*
Calories	3050.5

Total Fat 197.4g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 626.2mg	0%
Sodium 5112.2mg	0%
Total Carbohydrate 144.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 39.9g
Protein 182.1g	0%

Vitamin D 0IU	0%
Calcium 1187.1mg	0%
Iron 18.5mg	0%
Potassium 3774.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 23.6%

Carbs: 18.8%