Recipe: Creole Stuffed Peppers, Green Peppers Stuffed with Gumbo

Hi Mary,

I don't know if either of these is close to the recipe you're looking for, but maybe if you can adapt them.

Happy Cooking,

Betsy
recipelink.com

Creole Stuffed Peppers
Makes 6 servings

6 large green peppers
Boiling water
1/2 cup chopped onion
1 tbsp. butter or margarine
2 cups chopped fresh tomatoes
2 cups fresh okra slices
2 cups fresh corn, cut off the cob (about 4 ears)
1/8 tsp. black pepper

Preheat oven to 350 degrees F.

Cut off tops of green peppers; remove seeds. Add green peppers to boiling water in large saucepan; cover. Boil 5 minutes; drain. Cool.

Saute onion in butter. Add tomatoes, okra, corn and black pepper; cook until mixture is thoroughly heated and slightly thickened.

Fill green peppers with corn mixture; place in greased shallow baking dish. Bake 30 minutes or until green peppers are tender. Source: Cookbook USA

Green Peppers Stuffed with Gumbo
Serves 6

1 large onion, chopped
1/2 c. okra, chopped
1 tbsp. chili powder
2/3 c. rice, uncooked
Salt & pepper to taste
2 garlic cloves, minced
4 tbsp. oil
1 (20 oz.) can tomatoes
6 bell peppers

Saute onion and garlic with okra in oil. Add chili powder and tomatoes; simmer approximately 2 hours.

Cook rice, drain and mix with gumbo. Season with salt and pepper, if desired.

Wash peppers and scoop them out. Stuff with rice and gumbo mixture, which will be quite thick. Arrange peppers in a pan with a little water in it. Bake slowly until peppers are tender. Source: Cookbook USA