N'awlins Cajun Beef & Grits, Good Housekeeping
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eleven/thirty/2005
I am from New Orleans and this is exactly the way we brand stuff bell peppers in the Deep Due south. This recipe is swell - excellent, excellent, excellent! To assist out some of the folks who is maxim that the stuffing is dry practise not drain the fat when you lot brown the ground meat. This is what makes information technology moist. If you exercise not want the fat included then you must substitute with some other liquid (i.e., beef broth) earlier adding the stuffing mix. Remember to slowly add the corporeality of stuffing mix for the texture or consistency you prefer your stuffing to be. I hope this helps!
02/17/2005
Flavor is terrific! To fix the dryness, try a few of these (you don't need to do them all): eddy the prepared pepper halves for 2 or iii min beginning, and let them dry while you lot prepare the remainder (this prevents them from simply being sponges). 2d, leave out the file -- THAT is a sponge, and adds little flavor anyway. Third, I mixed in nearly iii/iv can of Campbell's Tomato Soup (condensed) into the mix earlier stuffing (you could also use a small can of Zesty V8). Fourth, if you place the halves in a 9x13 dish to bake, just add about a half inch of water to the bottom of the pan -- that keeps things moist. I used options 3 and four, and loved it. Thanks!
02/02/2003
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 ie craven broth, eggs, etc. Adjacent time I will add together some liquid. Besides it would be great with a creole foam sauce or a spicy tomato sauce every bit a base. It is definitely worth another attempt. Cheers.
05/12/2006
This one is a keeper. I changed a couple things. I changed it for two servings and still had a ton of stuffing. I omitted the file powder, and 1st I browned the hamburger, when about browned, I added the celery, dark-green pepper and I used shallot instead of onion. I used cornbread stuffing...simply what was in the cupboard, and halved red peppers to stuff...topped with shredded cheddar and the bread crumbs. Oh and I added beef stock to the stuffing for moisture.....it was soooooooo adept! I served it as a side to Creolized Stuffed Chicken Breasts...a recipe on this site that I highly recommend.
08/28/2003
This was a slap-up 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 beneath step #iii (The stuffing is fully cooked earlier putting the stuffed peppers in the oven. Be certain to pre cook the stuffing earlier mixing information technology in and this is a very moist succulent meal. :)
03/27/2005
Made this tonight and have to say information technology was *much* meliorate than the run of the manufacturing plant hamburger/tomato mixture. I did change a few things though: I added actress celery, 3 TBS of garlic(the kind from the jar), 4 tsp of creole seasoning and instead of the stuffing I added cooked rice in craven broth - prior to cooking it was 2 cups) Then I added most a cup of water then information technology wouldn't be as well dry and iv eggs for a folder ---- it was so YUM! Information technology was a definite do-over!
02/27/2007
Neat recipe. Easy and flavorful. Just be sure your oven is big and your guests are hungry!
08/25/2005
OK! i have used this sight for years, i always idea that i should comment on some of the recipes, but never did. This recipe inverse my listen. WOW!! It was piece of cake and quick to make, the flavour was excellent! My personnal gustation i would add kyane pepper to give it that southern nix. i used also used cornbread stuffing mix. and the ham gave it what it needed. Great Job!!
05/21/2013
I was born & live in New Orleans and was looking for a good recipe. I gave the recipe a skillful rating considering it was a corking GUIDE for me to make great blimp peppers. However, I had to add together my New Orleans touch. I added crabmeat (claw) to the recipe and MORE flavour than requested (creole season, onion pulverization, garlic powder, I did non use salt & pepper). Taste your stuffing mixture to see if y'all have plenty flavor to your liking. Practice Not drain the fat from the ground meat ( It will crusade your stuffing to be dry ..if you do, add some chicken broth to the mixture to give wet or if you blanch the peppers use the water from that. Hither in New Orleans, nosotros do flinch (boil) our peppers offset before stuffing them. I besides add a tiny chip of water in my blistering dish then identify the peppers in to bake. Next time, I volition add Jimmy Dean'south breakfast sauge to the recipe. That is a Surreptitious ingredient we add to our peppersin N.O. I followed this recipe and information technology was great guide.. ***If you add Jimmy Dean breakfast sauge you may not want to use equally much groundmeat considering it will brand a lot more than stuffing unless that is what you want :)
01/02/2007
These Bell peppers were awesome, the only thing I did dissimilar is boil the bong peppers earlier stffing them so they would be tender enough to eat.
04/25/2008
This was a neat recipe. Await until yous have a hungry crowd or scale the recipe down. This made more than than 12 servings for me. Here's a few tips my mom gave me on my final production. If you're looking for more flavor, you tin can half the amount of ham and use smoked sausage instead. Don't add all the stuffing, add what y'all demand and residual it with a little beef broth and water. Likewise, play with your seasoning blend according to your tastes. Boil you peppers earlier baking, because some people may eat the pepper too. Lastly, toast your bread nibble in a little butter before topping you concluding peppers. It will make them nice and brown on height (I didn't practice this and they looked apathetic and uncooked on meridian).
01/29/2011
I've made the peppers on ii occasions at present and both times my married man just loved them. However I observe not use file pulverization and I sub'd the stuffing mix for white rice. I also added cayenne pepper to gustation.
11/22/2010
My bf is from New Orleans, and I knocked his socks off with this one!! He says they are the all-time peppers he has ever had!! Be sure to blanch the peppers earlier suffing them, and add an inch of water to the bottom of the pan while cooking to ensure they will be very moist. Awesome!!! Cheers!!
05/26/2008
Cheers for adding this recipe. I also am from New Orleans and was in search of a Blimp Bell Pepper recipe and this one popped up. I made it and information technology so reminds me of home. Instead of halving the peppers I kept them whole and it made vi portions instead of 12.
07/07/2010
Made this dish and they were gone in minutes -- really, minutes! I had a version of this in New Orleans for Thanksgiving and this was as practiced or amend! This is a neat recipe with a few modifications: ane) utilize only ten oz of cornbread stuffing; 16 oz is too much; 2) Employ spicy smoked sausage instead of ham; 3) do not pre-cook the peppers - they stand up up ameliorate when filled if uncooked-no ane eats the peppper -just cut the top off instead of cut sideways; 4) added i/2 tin beef broth and 1/2 can cream of craven soup for moisture; 5) used three cloves of garlic; 6) used cayenne pepper instead of file (didn't accept file); 7) used season salt and italian seasoing instead of creole; 8) eliminate extra table salt and pepper; nine) used 1lb beefiness and one.5 lbs medium shrimp. Outstanding recipe!! Volition brand over again this weekend.
09/04/2009
I read that these come up out a bit dry out as written so I added some broth to the dry stuffing. I also omitted the beef and ham (I don't like meat) and file powder (what is that?). Only otherwise...a substantial sidedish with a squeamish kick. Thanks!
07/09/2012
made this tonight and information technology was very good. made some adjustments, I will not have away from the original recipe, the simply affair that I did differently was that I put the ingredients wit the uncooked ground beef and added i egg. That took care of the dryness. when information technology came out of the oven .perfection!!!! thank you for the recipe, N'Awlins in the house!!!!
04/04/2011
I dearest this recipe! It was unproblematic yet delicious. Instead of using footing beef I used ground turkey. I also added green onions to the veggies at the beginning. Before cooking in the oven I topped the peppers with bread crumbs and a trivial sharp cheddar cheese. Blanching the peppers was a fabulous suggestion, these were fix in well-nigh 25 minutes! Will definitely try over again!
09/02/2009
Neat season combo! These are pretty dry as written. Consider cut back on the corporeality of dry out stuffing and/or adding broth to moisten it. I did both and added a wee bit of parmesan under the breadcrumbs. I made these with red and orange peppers, simply I did add green pepper to the filling. Cheers for the recipe!
02/03/2012
Bravo! Nifty recipe, and love that you can pretty much substitute amount/types of meat/stuffing to suit your taste. Married man LOVED it. It took some effort to prepare it all, simply it was worth my time...not ALL lengthy prep meals are worth it...this was. Took communication from others and blanched the peppers so the bake time was shorter.
04/12/2010
Very tasty! We were eating the "stuffing" right out of the pan. I did add water to moisten the stuffing mix in the recipe and it helped with dryness.
02/06/2010
My DH loved these peppers. I used fresh parsley instead of dry parsley which bought out the flavors tremendously. I added medium shrimp instead of baby. I used ground chuck but i recollect lxxx% ground beef should be used for more of the beef flavor to stand out. The table salt isn't actually necessary. I also used a half of can of cream of chicken and a half a can of craven broth just for wet. Information technology was awesome.
11/16/2011
This was really good. I changed a few things. I love shrimp merely I am the only 1 in my family who do. And so I used footing turkey as my only meat. For more filling within I used cabbage and rice and cheese. I besides used homemade bread crumbs that I go on in the freezer for when needed. I didnt utilize just green peppers either I used all colors. It was great.
12/xxx/2010
I was looking forward to making this dish because I love stuffed peppers and idea that it would be succulent. I'yard sorry to say that it turned out to be dry and not very proficient. I followed the recipe exactly and fifty-fifty tried to recover it by adding more olive oil, but it didn't work. I would give information technology another go but it was a bit costly and time consuming to be experimenting. Thanks for sharing anyway. :)
09/28/2009
succulent! used chicken flavored stuffing, seasoned w/ old bay, steamed the peppers before stuffing them. loved it! volition try adding andouille next time
02/11/2009
These were crawly!! Much improve than the usual beefiness and tomato pepper I've ever had. Surpised at how moist they were considering the amount of breading used, just they were delicious. Not bad recipe and will be making it once again.
01/25/2010
Made this tonight and it was a striking! AND this is such a swell recipe that it's expert even if you're missing a lot of master ingredients. I didn't have Ham, didn't have Shrimp, didn't have celery or the File Powder. Still delicious. This one has been printed and is now in my "keeper" volume. Side by side fourth dimension I'll plan ahead and buy all called for ingredients. I can't wait!
12/19/2009
Lots of potential, only needs a little "fixing up". The stuffing was dry out, and the amount of bread crumbs is too much, maybe about half is practiced. I "remade information technology with a alloy of a flossy white sauce and a tomato based sauce, and it was really good then.
01/13/2011
I only had 2 peppers on hand, so I cut the recipe by half and put the extra filling around the peppers in the casserole dish. Hubby gave thumbs up! :-)
eleven/28/2010
This recipe is actually good; notwithstanding, for added flavor I used Italian Sausage instead of basis beef. I did not use File. I blanched the peppers and did not bleed the stuffing which did reduce the cook time and added a bit of moisture to the peppers.
12/12/2009
Was delicious in my apprehensive stance;added a pack of cream cheese to mixture...made information technology easier to mold into peppers, and added a touch on of yumminess..
06/08/2011
I didn't care for this recipe. I'm from South Louisiana too, but these aren't similar whatever blimp peppers I've e'er had. The flavour was an odd mix, like the cook couldn't decide whether to make stuffed peppers or gumbo. I won't bother to change it... I'll just start over.
05/05/2011
Loved this!! Made this for a group of friends and they raved virtually information technology! I used 12 oz. of stuffing so it wouldn't be equally dry, blanched the peppers earlier cooking, and baked it with about i/4 in. of water in the lesser. It was definitely moist, and perfect when reheated for leftovers. I paired it with some Cajun Dirty Rice and cornbread... a new favorite meal!
03/29/2011
The stuffing was dry. Added some chicken broth nigh 1/2 mode through the baking. Expert for leftovers. Will make again.
01/xi/2008
OMG!!! This was astonishing and EXACTLY what I think from habitation! Since relocating to Huntsville afterwards Hurricane Katrina I search the web constantly for "Nawlins" style dishes. This year my husband and I hosted Thanksgiving. My husband and my in-laws are all from up north so I had to represent my culture (Creole) and metropolis. This was a Bang-up, the ONLY change I made was draining the fatty from the beefiness and replaced information technology with beef goop (I tried to cut calories anywhere possible). I didn't measure out, just eyeballed information technology. Well... I did add a cap full of Zatarian's Garlic and Onion Crab Boil for a little kick. Everyone loved them...
08/ten/2013
If you follow the directions and cook the stuffing first [as moist as y'all like it].Flinch the peppers. Season to your liking ,this is much better than the hamburger, rice love apple stuffed peppers everybody makes.
07/14/2010
These were great! I fabricated a few changes. I had one-half the stuffing mix, and then I supplemeneted with mashed potatoes. I used Campbells Creamy Tomato plant soup to add liquid (having read other reviews). Next time I'd like to add some corn. I volition definitely make these once more.
01/17/2010
I was truly looking frontward to this based on the reviews and it was ok. Thanks to others I used only 1/2 the stuffing and moistened it first. I ended up using a lot more Creole seasoning. It is dry and needs something only was a expert outset. Too the prep time of course is longer than 15 minutes.
eleven/08/2008
My boyfriend and I LOVED it! Thank you for sharing!
06/20/2008
I thought these peppers were delicious! I fabricated them for nigh twenty people, and although next time I might spice them up a flake more than, I idea they tasted corking. I read a review that said that the stuffing needs to be made (meaning cooked) earlier calculation to the meat and veggies, and that made for a moist filling, because y'all can brand the stuffing as moist or dry as you want, depending on how much h2o y'all add. I also used the seasoned stuffing mix because I couldn't discover the plain. Also, I flash boiled the peppers before baking and but baked them for xxx minutes.
02/08/2008
Perfect, just like i remeber my mom making them.
10/23/2011
I am a New Orleanian and this is just like my mother makes.
08/09/2010
Reminded me of stuffed crab rather than stuffed bell peppers, I guess because of the shrimp and I call up if I make this again I will exit those out.
12/21/2009
This just became one of my family'due south favorites as well! I did not have ham so I used hot sausage and as suggested added some stock to moisten
09/xx/2013
I cheat with Stove top stuffing. I enjoy that flavor and it's quick and like shooting fish in a barrel. For the meat I utilize crabmeat, baby shrimp and Jimmy Dean pork sausage. I blanch my peppers before stuffing and reserve the liquid for the stuffing mix.
11/06/2004
I loved this recipe so much I will make it for visitor side by side time. It is definetely going to become part of my family'due south cookbook. I used 6oz instead of 16oz of dry out seasoned stuffing mix. I assumed it was a print error since stuffing comes in 6oz or 12oz packages non 16oz. Next fourth dimension I will add some liquid to information technology to make it more moist. I used Emeril Lagasse's Essence recipe for the creole seasoning (you tin can find that on his website). The recipe had a lot of flavour and I loved information technology just the mode it came out. But if you like things spicy you should add together a little more Creole seasoning or spice it upwardly some other way.
09/02/2012
I made this recipe exactly per the instructions and information technology was then banal and void of taste. The seasoning recommended is not enough and the stuffing mix made the entire filling mushy and tasteless. I'm sorry to say I would never recommend this to anyone....:+(
12/27/2012
Thanks. This helped and so much, my first time preparing and my family enjoyed the dish.
04/19/2007
I made this with rice instead of stuffing and topped with breadcrumbs. It was succulent! Thanks!
06/08/2004
These are merely the fashion I remember my aunt making them for our Thanksgiving family get-together. This is the best recipe for stuffed bell peppers I have ever made. r u creole?
09/16/2014
Admittedly loved this dish! I'g an amateur when it comes to cooking and so I am ever looking for simple dishes to brand. This recipe proved just that for me. I substituted andouille sausage for the ham, added extra creole seasoning, added rice, and topped with cheese and these peppers were PERFECT! I will definitely be making these once again!
11/09/2009
These peppers are delicious. I didnt add the file pulverization merely I kept everything else pretty much the same. I used Chicken Flavored Stove Top for the stuffing mix but I didn't add together all of it. 'm from New Orleans and this is pretty much how we exercise it. five stars.
09/25/2010
This recipe was yummy
eleven/10/2009
but seemed kinda banal/dry out
12/nineteen/2006
This were proficient, but not quite as adept as other blimp pepper recipes I have used, and I'one thousand non sure why. Maybe I adopt them with tomato. Not certain. Anyway, similar others, I added the dry stuffing until the mixture had the consistency I wanted, then I added some canned beef goop for a little moisture. Nifty. Thanks!
12/19/2009
Information technology was a hit! I used footing turkey and turkey sausage in place of the beef and ham to make it a little more than healthy and it turned out great. Thanks for the recipe.
10/sixteen/2012
I loved this recipe. I did not use stuffing and bread crumbs. I used rice instead and also added Italian sausage to my ground beefiness mixture. Family loved it.
12/01/2013
This is a not bad recipe. The only thing that was left out was that the h2o you boil your bell peppers in should be use to pour in the stuffing to brand it moist. And so y'all blimp the peppers.
10/09/2013
The recipe was amazing, just I definitely wished that I had read some of the reviews showtime. I think that adding either the chicken or beefiness stock would accept avoided the "dryness." Otherwise, seasoning was perfect and all my housemates loved it! It will be my contribution for the next potluck I nourish.
12/21/2014
This recipe is very authentic to how we make stuffed peppers in New Orleans. To fix the dryness, cook the meat half way before stuffing the peppers. Permit them to finish in the oven. Freezing the cleaned bell peppers helps the pepper cook improve. The oils in the meat and moisture in the peppers will make them the perfect texture.
03/25/2012
Needs work, but still very good.
01/06/2005
I take to agree entirely with Kathi'due south review- too dry. While preparing this recipe I was thinking what holds information technology together and where's the liquid? Every bit I suspected, the cease production was dry out and crumbly. Taste was bang-up. Since I froze 1/2 of the recipe, I will include at to the lowest degree one egg in the stuffing add a tomato-based sauce or something else to make more juicy.
08/27/2013
Sounds skillful. Using most components of this stuffing recipe for cabbage rolls.
08/22/2009
These are awesome! The stuffing alone makes for pure deliciousness...I am going to play with it and add some andouille next time and perhaps some other things...not that this needs whatsoever changes! Try them once & you'll love 'em!
08/27/2017
wow, Everyone from New Orleans (my hometown over 55yrs), must make theses the same. I think your mom stole my mom recipe...lol lol. I reviewed yours and its EXACTLY like ours. Proceed up the expert piece of work. THEY ARE DELISH!!
07/14/2006
Gives new pregnant to stuffed bell pepper. Incredible flavor. I added sliced baby carrots for color and it added to the flovor. Great recipe!!! Kudo's to your mom!!!!
03/25/2009
Awesome!! Made these last night and they were succulent...
09/14/2019
Making Stuffed Bell Peppers has e'er simply been a filler recipe when I did not know what else to melt. Having a preference for cajun cusine, I knew I had to try this recipe. Now Stuffed Bell Peppers is something I plan for and look forward to eating! As someone who will as well scrutinize how cajun food is cooked, I would like to add "Well done!" The flavor is definitely something I would expect to notice in Louisiana.
11/29/2008
Thank you for the overnice recipe. It was very good. I omited the file powder,parsley and staff of life crumbs(didn't take) and celery(don't like). I had a box of seasoned corbread stuffing withal left over from Thanksgiving.I remember next time I won't buy all the peppers, bc no i ate that part, but rather just use the one pepper chopped and make the stuffing into a goulash kind of dish instead. I used some ham leftover from Thanksgiving. I think you definately have to have the correct flavored ham, non only cubed parcel ham or lunch meat ham. I chose this recipe and also the crawly ham and murphy soup so that I could use up all my Thanksgiving leftover meats. I similar that the recipe is very versatile. I normally dont change the recipes but I tried to use up what I had already at dwelling house and so fifty-fifty with all my eliminations was still very good. Thank y'all so much for the recipe.
06/06/2020
Delicious! Adjustments I made: Used herb stuffing mix Used Italian bread crumbs Added chopped mushrooms They were Delicious!
eleven/05/2018
I always make changes and adjustments. It is how I cook/prepare food
07/01/2008
This recipe turned out great! My 22 month old babe daughter loved information technology along with the remainder of the family. I made a few changes though...Instead of using apparently staff of life stuffing I used seasoned corn bread stuffing, so I didn't demand whatever salt for extra gustatory modality. I too added two med. eggs after I cooked the meatveggie mix and added the stuffing mix. IT turned out GRRREAT!!!!
05/11/2007
Wow - this makes a lot of filling! I ended upwardly adding an extra bong pepper.
01/14/2009
Im from meraux,la.proficient peppers,added more spice and mixed with rice . will serve again .
01/05/2017
I am from New Orleans and take never seen bell peppers made in this way. Shrimp and ground beef don't mix well together. You either do one or some other. It was very dry with the bread mixed in. There are better recipies for southern style stuffed peppers than this. Don't waste material your time.
01/19/2017
This was ok but I establish them rather dry out. Peradventure I did something wrong. Would not brand this one again.
ten/30/2007
The recipe was correct on signal I'm a New Orleanian too and of form my momma made it the same way all the fourth dimension lol. She kept hers a hole-and-corner, but this ane was real close it was perfect. Thanks
08/12/2007
My husband loved these peppers. I did boil the peppers before stuffing them. Information technology was quite a bit of piece of work to fix all of the stuffing, only it was worth information technology!
07/23/2017
taste adept but I've had ameliorate
04/08/2021
I take never had the opportunity to travel to New Orleans merely I've heard of the seafood stuffed bell peppers and e'er wanted to attempt information technology. When I found this recipe I read over it and the reviews, I did tweak the recipe a little fleck to adjust for two servings and to make sure that information technology wasn't dry out. Instead of adding small shrimp I added large cut up shrimp, crab meat and added more than fat and goop to ensure at that place was no dryness this was an excellent recipe and we'll do it again..
12/20/2015
I made these yesterday for a "southern mode" Christmas party and they were a hitting with the whole crowd. I followed the recipe pretty closely, merely probably used twice the creole seasoning that it called for. I also followed the communication of some of the other reviewers and added broth - I used a vegetarian broth though, because I had to split the recipe to please the carnivores and vegetarians also. I used a vegetarian substitute for hamburger on that side of the stove, and stuck to the burger / ham / shrimp combo on the other side. I doubled it up (9 peppers, 18 halves) and non a single ane is leftover every bit of this morning. Cheers!
12/ten/2019
Everyone in the business firm loved it.
09/07/2009
I used diced sausage instead of ham and cornbread stuffing. I also fair-skinned my peppers prior to stuffing (incidentally, 20 minutes was too long - they split and were floppy). My family loved them, even with my mess-ups and substitutions. Great recipe!
01/12/2009
Anybody loved these! Shop was out of stuffing mix, and then I made a box of couscous; also out of file', but didn't miss information technology either. didn't add the bread crumbs on elevation, but did put a piece of provolone for the final 5 minutes. Splendid!
11/28/2019
I am from New Orleans and I was agape I wouldn't find a recipe online for the way we make stuffed peppers, but this one was perfect! I don't consume stuffing so I didn't want to accept any chances of ruining the dish with the gustatory modality of stuffing, so I used whole wheat breadstuff (about 6 slices broken upwards into small pieces) and the plain breadcrumbs inside the meat mixture. For my creole seasoning, I used River Road Creole Seasoning (this 1 added a lot of flavour) and Tony Chachere'southward. The mixture was nice and moist as I did not drain the fatty when you chocolate-brown the ground meat. Equally another reviewer mentioned, recollect to slowly add the amount of bread/breadcrumbs for the texture or consistency you prefer. I have saved this recipe because I will definitely be using information technology again!! LOVED IT!! Thank you =D
05/11/2016
This is tops.
11/24/2016
I added more than seasoning and other seasonings to jazz it up a bit. My primary thing is when using the bread crumbs, it would be better to outset moisten the breadstuff to soften information technology up, then put into the filling. I believe this is how my family unit accept always washed it to get the filling perfect and not too clumpy. I added Creole seasoning and a scrap more salt and pepper to information technology. Other than that, I recall this recipe was a very good starting point for me to perfect my Due north'awlins stuffed bong peppers in the futurity. Still, y'all did a good chore :).
01/31/2007
Loved these, and stayed pretty much with listed ingredients, with a tweak here or at that place. The only major change was to utilize cooked barley, which I had, instead of stuffing, which I did non. I think I will utilise the barley all fourth dimension, equally it was very skilful.
09/17/2006
The family loved it. Fabricated it 2 days in a row. I had to make an altered batch for the kids but they loved it too!
08/26/2018
Delicious!! I fabricated a few changes. I used crab, shrimp, ground turkey and tomato paste. Besides those alterations, all other recipe ingredients and directions were followed. Information technology turned out better than I imagined.
01/26/2015
Good change from the traditional! I ever steam my peppers outset; used Andouille instead of ham and added beef broth to prepare the stuffing before combining with remaining ingredients. Also ended up using more creole seasoning as a personal preference.
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Source: https://www.allrecipes.com/recipe/43640/nawlins-stuffed-bell-peppers/
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