📝 About This Recipe
This classic Creole comfort food is a staple of New Orleans home cooking, blending the soul of the French Quarter with the rustic heart of the bayou. Unlike the Italian-American version, these peppers feature a savory 'dressing' of spicy Andouille sausage, ground beef, and the 'Holy Trinity' of aromatics, all bound together with toasted breadcrumbs. It is a hearty, smoky, and deeply flavorful dish that perfectly captures the vibrant culinary spirit of Louisiana.
🥗 Ingredients
The Peppers
- 6 large Green Bell Peppers (tops removed and seeded, reserved for the filling)
- 1 teaspoon Salt (for parboiling)
The Meat and Aromatics
- 1 pound Ground Beef (80/20 lean-to-fat ratio preferred)
- 1/2 pound Andouille Sausage (finely diced)
- 1 large Yellow Onion (finely chopped)
- 2 stalks Celery (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Butter (unsalted)
The Dressing Binder
- 2 cups Plain Breadcrumbs (divided use)
- 1/2 cup Beef Broth (to moisten the filling)
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or non-stick spray.
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2
Cut the tops off the bell peppers. Remove the seeds and membranes from the inside. Finely chop the usable flesh from the pepper tops to use in the filling.
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3
Bring a large pot of salted water to a boil. Submerge the hollowed peppers and parboil them for 5 minutes until slightly softened but still holding their shape. Drain and set aside upside down on paper towels.
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4
In a large skillet or Dutch oven over medium-high heat, melt the butter. Add the ground beef and diced Andouille sausage.
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5
Cook the meat, breaking it up with a wooden spoon, until browned and the fat has rendered. Use a slotted spoon to remove the meat from the pan, leaving about 2 tablespoons of fat behind.
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6
Add the 'Holy Trinity' to the skillet: the chopped onions, celery, and the reserved chopped bell pepper tops. Sauté for 6-8 minutes until the vegetables are translucent and soft.
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7
Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
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8
Return the cooked meat to the skillet. Season with Creole seasoning, dried thyme, cayenne (if using), and Worcestershire sauce. Stir well to combine.
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9
Reduce heat to low. Add 1.5 cups of the breadcrumbs and the beef broth. Stir until the mixture is moist and holds together like a thick dressing. If it's too dry, add a splash more broth.
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10
Stir in the fresh parsley and remove the skillet from the heat. Taste and adjust seasoning with extra salt or Creole spice if needed.
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11
Stuff each parboiled pepper generously with the meat mixture, packing it down slightly and mounding it over the top.
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12
Place the peppers upright in the prepared baking dish. Sprinkle the remaining 1/2 cup of breadcrumbs over the tops of the peppers and dot with a tiny bit of extra butter if desired.
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13
Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil.
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14
Bake for 20 minutes covered. Remove the foil and bake for another 15-20 minutes until the tops are golden brown and the peppers are tender when pierced with a fork.
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15
Let the peppers rest for 5-10 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Don't skip parboiling the peppers; it ensures they are perfectly tender by the time the filling is hot. If you can't find Andouille, a good quality smoked kielbasa with a pinch of smoked paprika is a decent substitute. For a more traditional 'Creole' texture, use day-old French bread torn into tiny pieces instead of dried breadcrumbs. Be careful with extra salt, as most commercial Creole seasonings and Andouille sausage already contain a significant amount. If your peppers won't stand up straight, slice a tiny sliver off the bottom to create a flat base, being careful not to cut a hole in the bottom.
🍽️ Serving Suggestions
Serve with a side of buttery white rice to soak up any juices. A crisp wedge salad with blue cheese dressing provides a cool contrast to the spicy Creole flavors. Pair with a cold Abita Amber beer or a crisp Sauvignon Blanc. French bread with garlic butter is the perfect accompaniment for cleaning your plate. For a complete feast, serve alongside a small bowl of seafood gumbo.