Stuffed peppers are a southern delight that dates back a few decades. There are many varieties of stuffed peppers. In this recipe, I am going to describe how to make the 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 all google-able condiments. There’s something about fresh Louisiana gulf shrimp that makes food taste so much better. The tasso and smoked cajun 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 of small shrimp (91-130 units)
8 oz or more lump crabmeat
1/2 cup of grated bread. 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 liquid crab boil. I prefer to use Zatarain’s.
salt and pepper
onion and garlic powder
Instructions
Finely chop one pepper, onion and celery; set aside in a cool place
Bring a pot of salted water to a boil
Add Crab Boil
Cut the remaining peppers in half and remove the seeds.
Add 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. Do not overcook ground beef. Remember that the oven will do the rest.
Drain and reserve in a bowl.
Using the same skillet, add 1 tablespoon of olive oil.
Sauté vegetables until translucent in appearance.
add shrimp
then season lightly
Jump until the shrimp start to blush. Be careful not to overcook
Add shrimp and vegetables to ground beef.
Then the breadcrumbs and broth (ham and tasso if you use it)
mix and taste
Adjust 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 lock in moisture.
Garnish with grated Parmesan cheese if desired