NOLA Style Stuffed Bell Peppers

My mother and sister have made stuffed bell peppers for years.  This is a rendition and honor to them for continually wanting to take care of their family with their recipe for stuffed bell peppers.

I took their idea and turned the recipe around New Orleans.  If you know me you are aware that love love love New Orleans!  A city that truly makes me feel like a princess.  I enjoy every travel I make to New Orleans.  There are stories to be told.

This recipe offers sugar and spice and everything nice in New Orleans.  I hope you enjoy as much I have enjoyed creating this for you to enjoy.  Do NOT forget that bottle of red wine!  Enjoy my friends!

Purchase 6 green bell peppers.  Wash and cut off tops saving the bell pepper tops.  Cut off 3 tops for the meatloaf filling and 3 for the tomato soup sauce. Clean out the inside of each bell peppers.  Wash and set aside.

Hamburger meat filling

2 pound of lean hamburger meat
1 cup of chopped onion
1 cup of chopped celery
1 can tomato soup
1 egg
1 cup of Minute Rice
2 cups of grated Asiago cheese
1 teaspoon of black pepper
2 teaspoons of Tony Chachere’s Original Creole Seasoning
2 teaspoons granulated garlic
1 tablespoon of Worcestershire Sauce
2 teaspoons Tabasco

Mix by hand until well incorporated, do not over work by hand.  Stuff each bell pepper until all mixture has been stuffed into each bell pepper.  Bell peppers will be stuffed over the top!  Place each bell pepper into a well sprayed casserole dish with non stick coating.  Brown for 15 minutes in a 350 degree oven.  Then cover with the following sauce;

Sauce for the bell peppers.

1 can tomato soup
1 cup of chopped onion
1 cup chopped celery
6 tablespoons of butter
2 teaspoons granulated garlic
2 teaspoons Tabasco
1 teaspoon black pepper
2 teaspoons Tony Chachere’s Original Creole Seasoning
2 tablespoons of brown sugar

Saute the onions, celery, and butter in a skillet until vegetables are soft.  Add tomato soup and all of the seasoning.  Cook over medium heat until warm and spoon over each bell pepper.  Cover the dish and place in the oven, bake for 1 hour and 30 minutes.  Occasionally baste sauce over each bell pepper. Remove from oven and let cook for 20 to 30 minutes until ready to serve.  Serve the sauce of mashed potatoes.  I strongly advise you to enjoy this with a salad and guess what; a couple of glasses of your favorite red wine.