Ouachita Stuffed Peppers
PREP TIME: 2 Hours


The Indians of Louisiana were instrumental in helping to develop the cuisines of the Cajuns and Creoles. Corn, squash, beans and cornmeal were part of their daily repertoire and quickly found their way into the black iron pots. Here, we combine the Native American ingredients with beef to create an entree out of this world.


  • 4 each red, green and yellow bell peppers
  • 8 pounds ground beef
  • 1/2 cup butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced garlic
  • 2 cups beef stock
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • 2 cups whole kernel corn
  • 4 cups crushed corn bread
  • salt and cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste
  • 8 cups prepared tomato sauce

Preheat oven to 375 degrees F. In a large black iron skillet, melt butter over medium high heat. Add beef and cook until golden brown, approximately thirty minutes. Drain off all but two tablespoons of oil. Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. Add beef stock to keep mixture moist while meat is sautéing. Once tender, add green onions, parsley and corn. Sprinkle in crushed corn bread and blend well into meat mixture. Season to taste using salt, pepper and Louisiana Gold. Remove the top from the bell peppers and clean all pulp from the inside. Stuff with the meat dressing, place in a large casserole dish and surround with a prepared tomato sauce. Bake for thirty minutes or until peppers are tender.

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