Stuffed Bell Peppers IV

6 servings Prep: 15 m Cook: 1 h 20 m Total: 1 h 35 m Beginner
5.0/5 (3)
Stuffed Bell Peppers IV
This is an easy and quick meal of stuffed bell peppers with great Cajun flavors, featuring ground chuck and Zatarain’s Chicken Creole Rice Mix topped with melted mozzarella cheese. Perfect for a weeknight dinner when you want something hearty and satisfying.

Ingredients

6 servings
  • 6 green bell peppers, tops and insides removed
  • 1 yellow or white onion, chopped
  • 1 (16 oz) can tomato sauce
  • 1 box Zatarins Chicken Creole Rice Mix
  • 1 lb ground meat (chuck preferred)
  • 2 tbsp olive oil
  • 2 cups water
  • 1 tsp butter
  • Salt and black pepper to taste
  • Mozzarella cheese for topping

Step-by-Step Instructions

  1. In a medium saucepan, brown meat and onions in olive oil and then drain well.
  2. Add tomato sauce, water, butter, and contents of Creole rice mix. Note: do not use chicken as suggested on box. Bring to a boil, cover and let simmer on low heat for 25 minutes. Remove from heat, stir and let sit for 5 minutes.
  3. While stuffing is cooking, bring a large pot of water to a boil. Add peppers and blanch for about 5 minutes. Drain and arrange peppers on a foil lined cookie sheet.
  4. Stuff peppers with Creole rice mix, cover with tin foil and bake at 350 degrees for 40 minutes.
  5. Remove from oven, remove foil and sprinkle tops of peppers with mozzarella cheese. Return to oven until cheese is melted, about 3-5 minutes.

Common Problems and Solutions

Q: Why are my bell peppers too soft after baking?

A: You may have blanched them too long initially. Keep the blanching to just 5 minutes - they'll continue cooking during the 40-minute bake time. If your peppers are very thin-walled, reduce blanching to 3-4 minutes.

Q: Can I make these ahead of time?

A: Yes! Stuff the peppers and refrigerate them covered for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.

Q: Why is my rice mixture too dry or too wet?

A: Follow the package directions for liquid amounts carefully, using 2 cups water as specified. If your mixture seems dry after the 5-minute rest, add a tablespoon or two of water. If it's too wet, let it sit uncovered for a few extra minutes to absorb moisture.

Tips and Techniques

Don’t skip blanching the peppers - this step ensures they’re tender enough to eat but still hold their shape during baking. Also, draining the meat well after browning prevents the rice mixture from becoming greasy.

Ingredient Substitutions

  • ground chuck: ground turkey or ground chicken
  • green bell peppers: red, yellow, or orange bell peppers
  • mozzarella cheese: cheddar cheese or pepper jack
  • Zatarain's Chicken Creole Rice Mix: regular rice with Creole seasoning

Equipment Needed

  • Medium saucepan
  • Large pot for blanching
  • Cookie sheet
  • Aluminum foil
  • Colander

Historical Context

Stuffed bell peppers are a classic example of resourceful Louisiana cooking, where a little meat is stretched with rice and vegetables to feed a family. While not uniquely Cajun, this version gets its Louisiana character from the use of Creole-seasoned rice mix.