Stuffed Bell Peppers III

10 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
4.0/5 (1)
Stuffed Bell Peppers III
Another great version of a Cajun classic featuring ground beef, rice, and vegetables baked in tender bell peppers with Rotel tomatoes and Dawn mushroom steak sauce for extra flavor.

Ingredients

10 servings
  • 2 pounds ground meat chuck preferred
  • 1 can Rotel Brand tomatoes mild or hot
  • 1 onion chopped
  • 1 cup celery (chopped fine)
  • 3 garlic finely chopped
  • 1 can Dawn mushroom steak sauce
  • 3/4 cup toasted bread crumbs
  • 8 to 10 bell peppers
  • 2 cups cooked rice
  • butter for sautéing

Step-by-Step Instructions

  1. Cut tops off the bell peppers and boil for 5 minutes. Remove from water and set aside.
  2. In a medium saucepan, sauté vegetables (onion and celery) and minced garlic in butter until softened, about 5 minutes.
  3. Add ground meat and brown thoroughly, breaking up as it cooks, about 8-10 minutes.
  4. Add the mushroom steak sauce and Rotel tomatoes. Cook 10 minutes on medium heat, stirring occasionally.
  5. Add the cooked rice to the mixture and combine thoroughly.
  6. Fill peppers with the mixture and top with the seasoned bread crumbs.
  7. In a 9x13 pan add 1 inch of water. Place the peppers in the pan and bake 15 minutes at 350 degrees until peppers are tender and filling is heated through.

Common Problems and Solutions

Q: Can I prepare these ahead of time?

A: Yes, you can assemble the stuffed peppers up to a day ahead. Cover and refrigerate, then add about 5 extra minutes to the baking time if cooking straight from the fridge.

Q: Why did my peppers turn out mushy?

A: Don't overboil the peppers in the first step - 5 minutes is enough to soften them. They'll finish cooking in the oven. If they're still too soft, try blanching for only 3 minutes next time.

Q: Can I freeze stuffed bell peppers?

A: Absolutely. Freeze them assembled but unbaked, wrapped tightly. Thaw overnight in the fridge before baking, or bake from frozen adding 15-20 extra minutes.

Tips and Techniques

Toast your bread crumbs in a dry skillet with a little butter and Cajun seasoning before topping the peppers for extra flavor and crunch. The water in the baking pan creates steam that helps cook the peppers evenly.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • Rotel tomatoes: regular diced tomatoes plus diced jalapeño
  • Dawn mushroom steak sauce: beef gravy or brown gravy mix
  • cooked white rice: cooked brown rice or cauliflower rice

Equipment Needed

  • Large pot for boiling peppers
  • Medium saucepan for browning meat
  • 9x13 inch baking pan
  • Sharp knife for cutting pepper tops

Historical Context

Stuffed bell peppers are a Louisiana staple that reflects the region’s resourcefulness - using affordable vegetables as vessels for flavorful meat and rice fillings. The addition of Rotel tomatoes is a distinctly modern Cajun touch.