Serves 2
55 min
Stuffed Red Peppers Creole
Recipe GLPRd772d47b8b13d9
A classic Creole-style main dish featuring roasted red bell peppers filled with a savory mixture of ham, breadcrumbs, egg, and aromatics. The filling is flavored with tomatoes and traditional Creole seasonings, then topped with a buttered breadcrumb crust and baked until golden. Serves 2.
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Ingredients
4 large red bell peppers
1 teaspoon butter
½ clove garlic, minced
1 medium onion, diced
¼ cup diced ham
1 cup cracker crumbs
1 large egg, well beaten
¼ cup canned diced tomatoes
¼ cup tomato juice
¼ cup water
½ teaspoon sugar
½ cup bread crumbs for topping
2 tablespoons melted butter for topping
¼ teaspoon paprika
Salt and black pepper to taste
Directions
Preheat your oven to 350°F (175°C). Wash the red bell peppers and carefully cut off the tops, removing the stems and seeds. Reserve the pepper tops.
Heat 1 teaspoon of butter in a large skillet over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 3-4 minutes.
Stir in the diced ham and cook for 1 minute to warm through.
Add the canned tomatoes with their juice, tomato juice, water, sugar, salt, and pepper. Simmer for 5 minutes, stirring occasionally, to blend the flavors.
Remove the tomato mixture from heat and let it cool slightly. Once cooled to room temperature, stir in the beaten egg and cracker crumbs until well combined. The mixture should hold together but not be too wet.
Spoon the filling evenly into each hollowed pepper, mounding it slightly at the top. Place the filled peppers upright in a baking dish.
In a small bowl, mix the bread crumbs with the melted butter and paprika. Sprinkle this mixture generously over the top of each filled pepper.
Bake in the preheated oven for 25-30 minutes, until the pepper skins are tender and the breadcrumb topping is golden brown.
Remove from the oven and allow to cool for 2-3 minutes before serving.
