Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

My Version of My Mom’s Stuffed Peppers

I probably ate stuffed peppers 90% of the birthdays in the first half-century of my life. Stuffed peppers, mashed potatoes, and English peas. Almost all my fondest childhood memories are set around meals in my home or the homes of one of my grandparents. I never gave them much thought back then, but a shared meal is something that I cherish, and never take for granted these days.

Ingredients

1 Tbl bacon fat
1 cup yellow onion, small dice
2 tsp steak seasoning
1 tsp kosher salt
2 Tbl sugar
1 tsp black pepper, freshly ground
2 tsp fresh garlic, minced fine
¼ tsp dry basil
¼ tsp dry oregano
⅛ tsp dry thyme
2 Tbl tomato paste
1 egg, slightly beaten
1 ½ pounds lean ground beef
1 28-ounce can diced tomatoes, drained very well
6 bell peppers, tops and seeds removed

Instructions

Preheat oven to 375 degrees

In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar, and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme, and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly.

Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.

Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Do not overmix. Fill each pepper with the ground beef mixture.

Place peppers in a casserole dish and bake for 20-25 minutes (cook times will vary depending on the size of the peppers). Baste with juices from the bottom of the casserole twice during the cooking process. Check the center for doneness. Remove and serve.

Yield: 6 servings

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more