Recipe by: NinainNO
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I am from New Orleans and this is exactly the way we make stuff bell peppers in the Deep South. This recipe is great - excellent, excellent, excellent! To help out some of the folks who is say...
I had to doctor it up a bit. I also am from south Louisiana, but we make them a little different. The mix had a decent flavor, but needed some moisture. I added rice (as we always do in my regio...
I am from New Orleans and this is exactly the way we make stuff bell peppers in the Deep South. This recipe is great - excellent, excellent, excellent! To help out some of the folks who is say...
Flavor is terrific! To fix the dryness, try a few of these (you don't need to do them all): boil the prepared pepper halves for 2 or 3 min first, and let them dry while you prepare the rest (t...
I think this recipe has alot of potential. We made it last night and the stuffing mixture was very dry. I reread the recipe and there is no liquid at all to bind the stuffing mixture together ...
This one is a keeper. I changed a couple things. I changed it for 2 servings and still had a ton of stuffing. I omitted the file powder, and 1st I browned the hamburger, when almost browned, I a...
This was a great meal. After reading the recipe twice and reading the 1st review I paid extra attention to the end of step #2 (Stir in the stuffing mix) and what it says in the notes below step...
This is a wonderful recipe. I did make a few changes to "cut down" the servings. I also used very lean ground beef and Italian Sausage (50-50)The sausage comes in reg,mild, and spicy. I used spi...
Made this tonight and have to say it was *much* better than the run of the mill hamburger/tomato mixture. I did change a few things though: I added extra celery, 3 TBS of garlic(the kind from ...
Great recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry!