Hi everyone! Welcome to Chaos in the Kitchen. I learned this stuffed bell pepper recipe from my mother-in-law. This is how its made in New Orleans baaabby! Enjoy!
What you will need:
2-3 garlic cloves, minced
3 bell peppers (these will be cut in half so multiply the amount you purchase by 2)
one small white or yellow onion chopped
cornbread (I use jiffy but you can do homemade as well)
ground turkey meat
small shrimp (about half a lb but you can add as many or little as you like) deveined and peeled.
chicken stock (about 1 cup maybe a little more)
garlic salt/ garlic powder
cajun seasoning (I use Tony Chachere’s but you can use your own brand choice)
What you will do:
Cook the cornbread: set aside and let it cool completely
Cut each bell pepper in half and set aside
brown the ground turkey on medium-high heat
add in chopped onion and minced garlic: cook 1-2 minutes until they become fragrant
Add in the cornbread by crumbling it into small pieces. Incorporate well with the meat and veggies.
Add chicken stock a little bit at a time until all the ingredients just come together. Too much stock will cause your stuffing to be very soft, so be careful with this step.
Spoon the stuffing into each bell pepper half (Literally stuff each pepper until you can’t stuff anymore )
Place each stuffed pepper into glass backing dish.
Add a little bit of water to cover the bottom of the pan so the peppers will steam
Cover with foil (Very important step, Ive burned peppers forgetting to cover them lol)
Cook at 350 degrees for about 1 hour and 15 mins or until the pepper becomes soft.