How to make New Orleans Stuffed Bell Peppers.

[Music] peerless up y'all on Charlie and today I'm gonna be showing you how to make my delicious New Orleans stuff Bill Evans now for our version of stuffed bell peppers we only use a green bell pepper and we make a stuffing which consists of ground beef shrimp Pam crab meat butter bread crumbs and my favorite blend of New Orleans seasoning but check this out bro listen listen we take our shrimp ears and shells and we make a stock with them and we add that into a dressing to give it more flavor like who else does that only in lost only New Orleans like we don't add rice carrots potatoes tomatoes mozzarella cheese really yellow orange bell peppers that's not how we just not going to be putting our bell peppers down enjoy this recipe calls for about 14 to 16 medium it's a large sized bell peppers not only is this a New Orleans classic to serve to your guests for the holidays but it is absolutely delicious so without further ado let's get started shelling here is all which you will need to make your New Orleans stuffed bell peppers let's get started with our ingredients for your bell peppers you will need seven or eight large to medium size bell peppers and along with that you will need three pounds of ground beef two pounds of fresh Louisiana shrimp eight ounces that's a half a pound of diced ham eight ounces that's a half a pound of crabmeat salted butter and plain breadcrumbs for your seasonings you will need one yellow onion celery bell pepper garlic and some dried thyme for your additional seasonings you will need some salt Toni acessories Creole seasoning knob you don't have this you can use as a dorrance Grill seasoning but a slap your mama Creole seasoning you will also need some chef's pulpit own seafood Magic Chef poppadoms what's your magic onion powder garlic powder and some cayenne pepper to bake your stuffed bell peppers U&E and 11 by 17 inch baking pan and there we have it let's get straight to it chop one yellow onion rinse off your celery before you chop it chop four stalks of celery rinse off eight bell peppers make sure you move the core out of one bell pepper before you chop it chop one green bell pepper here we have four cloves of garlic chop the garlic until it is mint okay we're going to take our bell peppers and we're going to chop them in half now we're going to cut the core out you want to make sure you trim off some of the insides of the bell pepper as well now you're going to pull the core of the bell pepper out rinse off all of your bell pepper halves pre your fire to medium-high heat in a large pot at four quarts of water let this come to a simmer add your bell pepper halves cover with lid let this simmer for ten minutes it's been about 10 minutes now and our bell pepper halves are now done turn your fire off remove your bell pepper halves and place them onto your baking pan let this cool completely okay we're going to take our shrimp it and place that into one bowl and we're going to peel the shell off of the shrimp tail and place that in one bowl and take the shrimp tail and place that into a separate bowl take a sharp knife and cut out the back of the shrimp now as you can see there's that black string in the middle pull that out cut your shrimp tails in half add your shrimp tails into a strainer and rinse them with cold water here we have our shrimp tails which we've cleaned peeled and deveined and over here we have our shrimp heads and shells which we're going to make a stock with so let's get started with that pre your fire to medium-high heat in a medium sized pot add five cups of water add 1/4 teaspoon of salt 1 teaspoon of Tony acessories Creole seasoning 1 teaspoon of Chef poppadom seafood magic and 1/2 a teaspoon of cayenne pepper stir all your ingredients together let this come to a simmer add your shrimp heads and shells stir all your ingredients together let this simmer for 40 minutes it's been about 40 minutes now and our shrimp stock is now done turn your fire off add your shrimp stock into a mesh strainer with a medium-sized bowl underneath it you can now discard your shrimp heads and shells and in this bowl here we have one and a half cups of shrimp stock and that's all you will need to make your dressing pre-heat your fire to medium-high heat in a large saucepan add three pounds of ground beef give this a quick stir cover with lid let's saute for 10 minutes stirring occasionally now you want to make sure that you take your spatula and break down some of those larger pieces of ground beef it's been about 10 minutes now and our ground beef is now done I'm gonna give this a quick stir turn your fire off add your ground beef into a strainer with a pan underneath it to catch the drippings as you can see that's a lot of grease underneath there let this cool completely now let's make the stuffing free your fire to meme high heat any large pot add six tablespoons of salted butter spread the butter along the bottom of your pot let the butter melt now let's add some seasoning add 1 and 1/2 cups of chopped yellow onion 3/4 cup of chopped celery 3/4 cup of chopped green bell pepper and 2 tablespoons of chopped garlic stir all your ingredients together let this saute for 12 minutes stirring occasionally add your ground beef and a half a pound of dice ham stir all your ingredients together now let's add some seasonings add 1/2 a teaspoon of salt 1 and 1/2 teaspoons of Tony acessories Creole seasonings 1 teaspoon of Chef poppadoms seafood magic 1 teaspoon of chef confidence 40 magic 2 teaspoons of onion powder 2 teaspoons of garlic powder 1 teaspoon of cayenne pepper and 1 and 1/2 teaspoons of dry thyme sir all young greedy instead your 2 pounds of shrimp which we feel clean and devein and a half a pound of real crab meat there are all your ingredients together trouble with lid let's saute for 5 minutes stirring occasionally after 5 minutes turn your fire off add 1 cup of plain breadcrumbs and 3/4 cup of shrimp stock stir all ingredients together and our stuffing is not done preheat your oven to 350 degrees here we have 1 bell pepper 1/2 we're going to take the stuffing and we're going to add it inside of the bell pepper do this as carefully as possible and make sure you feel the bell pepper a little bit past the top once done you're gonna take your bell pepper and place it into your baking pan now we're going to sprinkle a small amount of bread crumbs right on top of each individual bell pepper and as you can see we filled about 14 of these bell peppers now before we add our stuffed peppers in the oven I want to let you all know that the baking process will not overcook the shrimp dice ham ground beef or even dry out the dressing itself I've been making stuffed bell peppers for years now watch the cook work is magic place these into a preheated 350 degree oven bake for 30 minutes now I'm going to set my timer to 30 minutes all right time is up remove your stuffed bell peppers out of the oven after baking on 350 degrees for 30 minutes all right here I have some melted salted butter in a pastry brush now as a final garnish I'm going to lightly brush each bell pepper off with butter let the bell peppers cool for 10 minutes before serving for best results serve this the next day that way the flavors can settle and increase and you can also make these weeks in advance to store your bell peppers place them into a baking pan cover the pan with aluminum foil and they should hold in your fridge for about 4 days to freeze your bell peppers individually wrap each bell pepper with a looming fall make sure you record good place it into a freezer bag or a vacuum sealer bag and could vacuum seal it if you like and this will hold in your freezer for six months you can have these stuffed bell peppers all year long here is the final presentation look at how good that looks and there you have it you all in stuffed bell peppers made by in Rowlands natives if you like my channel hit the subscribe button hit the bell button if you want to be notified of my videos you can also check out this recipe along with all of my other recipes at WWE cook Andrews calm you can also find me on Facebook and on Instagram under the name Charlie to cook Andrews stay tuned as Charlie's taste test is coming up next now it's time to choice taste it let me show you out how to eat a real be out there Sabra I'm telling ya you could taste - mint flavor that you're not gonna get nowhere else other than New Orleans you got the flavors from the ground beef the ham the crabmeat and those seasonings it's a little spice to it damn good I mean oh damn I mean when I bit into the bell cup I mean the president was so juicy and a bell pepper was so juicy that it was literally like one personally I think that New Orleans has the best bell peppers yellow I mean oh man I love my ceiling man especially the food I'm telling y'all try the recipe nobody don't do it night Newall anyways I hope you all enjoyed the video so until next time take care and I hope you all have a blessed day peace [Music] [Music]

Channel: Charlie Andrews

Views: 273,917

Keywords: Stuffed Bell Peppers, New Orleans Stuffed Bell Peppers

Id: MyfvKgZqZ3Q

Length: 17min 17sec (1037 seconds)

Published: Thu May 16 2019