Bellpepper Italiana a la' Cajun

10 servings Beginner
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Tastes like stuffed bell peppers with ground meat, bell peppers, dried shrimp, and Italian-seasoned Rotel tomatoes, but far less trouble to make. This can be used as a main or side dish and serves 10.

Ingredients

10 servings
  • 5-6 medium to large bell peppers
  • 1 1/2 lb ground meat
  • 1 onion, chopped
  • 1 tbsp chopped garlic
  • 1 (10 oz) can Rotel Italian Style Tomatoes, drained
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian breadcrumbs
  • 1 large bag of dried shrimp (optional)
  • Salt and pepper to taste
  • Parmesan cheese and breadcrumbs for topping

Step-by-Step Instructions

  1. Preheat oven to 325°F. Grease a 13 x 9" baking pan.
  2. Cut bell peppers into bite-sized pieces and set aside.
  3. In a large skillet or pot, brown ground meat with the chopped onions and garlic over medium-high heat, breaking up the meat as it cooks.
  4. Drain excess fat and return the meat to the pot. Add the chopped bell peppers. Cook over medium heat until peppers are soft, about 10-12 minutes.
  5. Add drained Rotel tomatoes and drained dried shrimp (if using). Add salt and pepper to taste. Stir until mixed well.
  6. Add 1/2 cup of Parmesan cheese and 1/2 cup Italian breadcrumbs. Mix well until everything is combined.
  7. Pour mixture into the greased pan. Top with additional Parmesan cheese and breadcrumbs.
  8. Bake at 325°F for about 30 minutes, or until lightly browned on top.

Common Problems and Solutions

Q: Should I drain the Rotel tomatoes?

A: Yes, drain the tomatoes before adding them to prevent the casserole from becoming too watery. The mixture should be moist but not soupy.

Q: Can I use fresh shrimp instead of dried?

A: Dried shrimp give this dish its authentic Cajun flavor with concentrated shrimp taste. Fresh shrimp can be used but won't provide the same depth of flavor—if using fresh, sauté them separately first and reduce cooking time.

Q: What kind of ground meat works best?

A: Ground beef is traditional, but you can use ground pork, turkey, or a combination. Beef and pork together add great flavor.

Tips and Techniques

Use any color bell peppers you like—a mix of green, red, and yellow makes it colorful. The dried shrimp are usually found in Asian markets or the international aisle and really make this dish special with authentic Louisiana flavor.

Ingredient Substitutions

  • dried shrimp: omit entirely or use 1/2 lb fresh shrimp, peeled and chopped
  • Italian breadcrumbs: regular breadcrumbs plus 1 tsp Italian seasoning
  • Rotel Italian Style Tomatoes: regular Rotel or 1 can diced tomatoes plus 1/4 tsp Italian seasoning
  • ground beef: ground pork, turkey, or Italian sausage

Equipment Needed

  • Large skillet or pot
  • 13 x 9" baking pan
  • Cutting board and knife

Historical Context

This recipe represents the blending of Italian-American and Cajun cuisines that happened throughout Louisiana as Italian immigrants settled in the state. The use of Rotel tomatoes and dried shrimp are distinctly Louisiana touches added to an Italian-style preparation.