Chef Kevin Belton is cooking it up in the WWL Louisiana Kitchen.
NEW ORLEANS —
Stuffed Bell Pepper Casserole
1 Tbsp. Creole seasoning
3 Tbsp. Worcestershire sauce
3 garlic cloves, minced
1 tsp Italian seasoning
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2 cups cheese divided
Preheat the oven to 375 degrees. Prepare a 13 x 9-inch baking dish by spraying it with nonstick cooking spray.
Heat a large skillet on medium heat. Add the ground beef and sprinkle with Creole seasoning and salt. Cook, stirring, until the meat is browned, about 10 minutes.
Stir in the pepper and onions and cook for another 5 minutes. Stir in the garlic, Worcestershire sauce, pepper, and paprika.
Add the beef stock, tomatoes, uncooked rice, and 1/2 of the cheese, reserving ½ cups of cheese for later.
Transfer the mixture to your prepared casserole pan and cover it with aluminum foil.
Put it in the preheated oven and bake for 30 minutes.
Take the foil off and sprinkle the ½ cup of cheese on top. Turn the oven to broil and broil for 2-3 minutes to melt the cheese.
Sugar Cookie Berry Cobbler
2 lbs frozen mixed berries
1 17.5 oz pkg sugar cookie mix
Lightly spray a 9×13″ baking dish with non-stick cooking spray. Add the frozen berries to the dish and spread them out in an even layer. Sprinkle the cornstarch evenly over the top, gently stir to combine, then spread back out.
Add both the cookie mix and melted butter to a mixing bowl, then whisk them together just until evenly combined.
Spoon dollops of the cookie dough mixture evenly out over top of the berries until it’s all been added to the baking dish.
Bake the cobbler at 350 degrees for 40-45 minutes, or until the fruit is hot & bubbly and the cookie crust is golden brown.
Carefully remove the hot dish from the oven, and let it rest for 5-10 full minutes.
Serve warm with whipped cream or vanilla ice cream.
