creole stuffed peppers

Updated at: Thu, 17 Aug 2023 03:46:00 GMT

Step 1

Preheat the oven to 350 F and grease a 9 x 13- inch casserole dish with a little olive oil. Bring a large pot of water to a boil

Step 2

Cut the bell peppers in half lengthwise through the stem end. For aesthetic purposes, try to leave the stem intact on one side; if you can’t manage it, no love lost. Remove the seeds and membranes. Submerge the bell peppers in the boiling water and cover. Let them boil for 5 minutes, then drain them immediately and rinse with cold water to cool them down a bit.

Step 3

Meanwhile, heat the oil in a large skillet over medium high heat. Sauté the onion, jalapeños, and carrot for about 10 minutes. You want the veggies to brown especially the carrot. If it looks like the veggies are steaming rather than browning, then raise the heat a bit. Add the garlic about 5 minutes only the cooking process.

Step 4

Add the bay leaves, the other herbs and spices, and the salt; sauté for 1 more minute. Add the tomatoes and peas, stir and cover, and cook for 10 minutes. If it seems too liquidy, then remove the cover and cook long enough to reduce some of the liquid. Mix in the parsley.

Step 5

Remove the bay leaves and thyme sprigs. The mixture will be hot, so we find it’s easier to just remove the herbs while filling the peppers; just be on the lookout for them.

Step 6

Spoon a little less than 1/2 cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful while you are handling it. Place the pepper halves in the prepared casserole dish and bake for about 25 minutes.

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