Stuffed peppers are a southern delicacy that dates back a few decades. There are many varieties of stuffed peppers. In this recipe, I am going to describe how to make traditional stuffed peppers. There are a few key ingredients in this recipe that need to be done right. Shrimp, crab meat, and crab boil are Googleable condiments. There is something about fresh Louisiana Gulf shrimp that makes food taste so much better. The cajun smoked tasso and ham is another added bonus. I also make sure to add Tony Chachere’s Cajun Seasonings. If you want this to be a meal to remember, be sure to sacrifice these key ingredients. OK lets start.
Ingredients
5 bell peppers (green or yellow)
1 large yellow onion
1 stalk of celery
1 tablespoon olive oil
1 1/2 pounds ground beef or ground turkey
1 pound small shrimp (91-130 pieces)
8 oz or more lump crab meat
1/2 cup of breadcrumbs. I prefer to use Italian breadcrumbs.
2/3 cups chicken broth
Chopped tasso or ham (optional)
1 cup grated Parmesan cheese
cajun seasoning
1 tablespoon of liquid crab boil. I prefer to use Zatarain’s.
salt and pepper
onion and garlic powder
Instructions
Finely chop a bell pepper, onion and celery; put aside in a cool place
Boil a pot of salted water
Add crab boil
Cut the remaining peppers in half and remove the seeds.
Add bell peppers to boiling water
Boil for 5-7 minutes or until slightly softened.
Drain and let cool
Preheat oven to 360 degrees F
Season and brown the ground beef. Don’t overcook ground beef. Remember that the oven will do the rest.
Drain and reserve in a bowl
Using the same pan, add 1 tablespoon of olive oil
Saute vegetables until translucent.
add shrimp
Then season lightly
Saute until the shrimp begin to blush. Be careful not to overcook
Add shrimp and vegetables to ground beef.
Then the breadcrumbs and the broth (ham and tasso if you use it)
mix and taste
Adjust the seasoning if necessary
Add cheese. Try not to overpower the peppers with cheese.
Gently fold in the crab meat
Stuff the peppers and place them in a greased baking dish.
Bake for 15-20 minutes covered to trap moisture.
Garnish with grated Parmesan cheese if desired.