It’s been a LONG time since we made Stuffed Peppers. I think I last updated a Peppers Recipe in 2013. We decided to put a spin on our stuffed peppers recipe and make it a little more flavorful. I wouldn’t say that they were spicy, which is what I think of when I think Creole, but they were delicious.
4 medium green bell peppers
8 oz ground venison (protein of choice)
1 1/2 c chopped onions
1/2 c chopped celery
2 tsp minced garlic
1 1/2 c cooked quinoa
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Tony’s Creole Seasoning, + a little extra
1/4 c chopped green onions, green part only
1 tbsp chopped parsley leaves
2 tbsp fine dry bread crumbs
2 tbsp grated Parmesan
4 tbsp unsalted butter
Preheat the oven to 400 degrees.
Cut off the top quarter of each bell pepper, set aside. Scoop the seeds and veins out from the inside of each pepper. Set pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the meat of your choice until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute’ for 4 minutes, or until the veggies are soft. Add the garlic and cook, stirring, for 1 minute. Add the cooked quinoa and mix well. Add Salt & Pepper & Tony’s Creole Seasoning. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the quinoa mixture into the bell peppers.
In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Tony’s Creole Seasoning and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup.
Bake for 25 to 30 minutes, or until the tops are crispy and slightly browned Peppers should be soft & warmed through. Serve hot.