Mia X is a southern rap icon who made her name as part of Master P’s No Limit Records label in the ‘90s. An avid home cook in her hometown of New Orleans, she is preparing to release a cookbook and memoir—Things My Grandma Told Me, Things My Grandma Showed Me—full of recipes and wisdom she picked up while spending time in the kitchen with her mamaw. Follow her on Twitter (@TheRealMiaX), and check for the hashtag #TeamWhipDemPots.
Last time we heard from Mia, she broke us off with a recipe for N’awlins gumbo, served with a hearty side of no-bullshit relationship advice. Now, she’s got a video tutorial for her Creole-style stuffed bell peppers, packed with Gulf shrimp, ham, and—of course—a hearty dose of Zatarain’s seasoning.
Needless to say, when you’re cooking with Mia, you also get some life lessons, not to mention a schooling in Crescent City slang. Here, we learn that people in New Orleans say “earl” and “furl” instead of oil and foil, and “when [everything is] going good, we say it’s twerkin’.”
As Mia explains, “Creole stuffed bell peppers are usually stuffed according to individual taste. Mamaw stuffed hers with bacon, ground beef, ham, and shrimp. Mama stuffed hers with crab meat and shrimp.You can always use the meats of your choice. What matters most is that you get your stuffing consistency right.”
Watch the video to see how she does it, then check out the full recipe below.
Recipe: Creole Stuffed Bell Peppers
Make ya groceries:
1 lb of ground beef or turkey
2 cups of stale French bread, crumbled and moistened with water
½ yellow onions, chopped fine
2 celery sticks, chopped fine
3 garlic cloves, chopped fine
2 cups of shrimp, peeled and chopped in half
1 cup of ham, chopped fine (optional)
3 T of fresh or dry parsley
Zatarain’s Creole seasoning
1 T of Slap Ya Mama Seasoning, or cayenne pepper
½ tbsp of fresh or dry thyme
½ stick of butter
6 medium bell peppers, cut in half and cleaned of pits and seeds
Salt and pepper
Turn your stove eye on medium and pre-heat oven to 400 degrees F. In a large pan, melt the butter and brown your ground beef and shrimp, draining and excess grease. Add in the ham and chopped seasonings. Once the seasonings are tender, add in your bread (or stuffing). Add a cup of water and let everything cook on low heat for 20 minutes. (You may add bread crumbs to stiffen your stuffing mixture.) It should look like a moist stuffing.
Mamaw would parboil her bell peppers for 5 minutes, but I just fill my raw peppers with stuffing and smooth the top. Then, I sprinkle the tops with bread crumbs.
Before serving, place the stuffed bell peppers in a baking pan and bake until the top is golden and slightly crispy.