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Something about stuffed peppers makes for a fantastic meal… so I figured maybe you’d like to try making them!
Texas Longhorn Cookbook and Campfire Tales by The Texas Longhorn Breeders Association of America, 1998
Louisiana Stuffed Peppers from Ed Durr, Jr in Amite, LA
2-3 lbs Texas Longhorn ground beef
1 small to medium onion, chopped
1 small bell pepper, finely chopped
3 stalks green onions, chopped
3 garlic cloves, chopped
Salt and pepper
2 cups seasoned breadcrumbs
5 medium to large bell peppers, cored and seeded
2 cups boiling water
3 beef bouillon cubes
In a large pot, brown ground beef and chopped vegetables until vegetables are tender. Add salt and pepper to taste. Cook mixture for about 15-20 minutes covered. Remove from heat and add bread crumbs. If mixture appears to be dry, add a little water. Stuff peppers as desired but try to pack lightly. In boiling water, dissolve bouillon cubes. Place peppers in baking dish large enough for all peppers. Pour bouillon liquid over peppers and cover. Bake at 350 degrees for about 1 hour or until peppers are tender. Baste with syringe type baster a few times during baking time. Serve as a main dish with salad and rolls.