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Stuffed Pepper Soup
This stuffed pepper soup is easy to make for a hearty meal in one bowl. Great with warm bread for a comforting dinner.
Chicken and Sausage Jambalaya
Chicken and sausage jambalaya is a classic one pot meal, with the Holy Trinity of Louisiana cooking—celery, onion, and bell pepper—combined with chicken and rice. Tasso and andouille bring the spice and flavor.
Roscoe's Jollof Rice
Roscoe's jollof rice recipe is fragrant and spicy jasmine rice cooked in a pureed tomato and pepper base.
Classic Goulash
This meaty goulash recipe is easy to make on the stovetop but can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Slow Cooker Taco Soup
This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili. Simply adjust to your taste, adding more taco seasoning, or freshly chopped jalapeno peppers for extra heat. Teenagers love this soup topped with tortilla chips, shredded Cheddar cheese and a dollop of sour cream.
Louisiana Crawfish Étouffée
Crawfish étouffée is a Cajun classic. Here in Louisiana, there's nothing better to make during crawfish season. You can substitute shrimp when crawfish are out of season. It's even better when served with hot garlic French bread! Start cooking the rice first since this is a quick dish.
Classic Minestrone Soup
Minestrone is a hearty Italian soup traditionally made with beans, pasta, and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Stuffed Peppers with Turkey and Vegetables
These stuffed peppers with ground turkey are a great alternative to the beef and rice stuffed peppers.
Homestyle Stuffed Peppers
These old-fashioned stuffed peppers are a classic comfort food. My mom used to make them all the time. Green bell peppers are stuffed with a mixture of ground beef and rice, then smothered in a tangy tomato sauce. I always serve them with creamy mashed potatoes, just like my mom always did.
Chef John's Stuffed Peppers
This is the best stuffed peppers recipe that's simple and delicious. Its roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Beef and Rice Stuffed Bell Peppers
These stuffed peppers with rice are worth a try! Ninety-four percent of all stuffed bell peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Kelsey's Favorite Stuffed Green Peppers
These stuffed green peppers are the best and my daughter's favorite thing to eat. It's easy to customize the filling with your favorite seasonings and top with any shredded cheese. You can use leftover rice if you have it and add extra vegetables like corn.
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