Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

BATON ROUGE, La. (WAFB) - While it is quite common in Cajun Country to incorporate any type of meat or shellfish in a stuffing, stuffing the peppers with crawfish really adds a fun and healthy twist.

First, trim the tops off the 8 bell peppers and clean out the seed pod and the spongy rib parts inside of each one. In the meantime, while you're prepping the peppers, bring about two gallons of ...

Most Creole and Cajun cooks look at a bell pepper and visualize it stuffed with seafood and/or rice. This recipe, however, from Leon Soniat Jr.'s classic "La Bouche Creole, " uses ground meat and rice ...

There’s something deeply comforting about stuffed bell peppers that hold their shape, doesn’t turn into mush, and actually delivers flavor in every forkful. Most stuffed pepper recipes leave you with ...

It’s smart to watch your waistline, but that doesn’t mean you have to give up those visits to your favorite restaurant. If you’re watching your calories, salt or sugar, ask your waiter if you can make ...

James Beard liked to mash roasted green bell peppers with softened butter and garlic to spread on boiled corn on the cob. (Dinah Rogers, NOLA.com | The Times-Picayune) Early in the spring, my husband ...

Preheat oven to 350 degrees F. Remove the top and scoop out the seeds from whole bell peppers, discarding insides. In a heavy-bottomed stockpot, bring 1 gallon lightly salted water to a boil. Place ...