SEAFOOD STUFFED BELL PEPPERS By Brenda Ann Hebert Ingredients: 2 pounds of Louisiana shrimp, peeled and deveined 1 pound of Louisiana peeled crawfish 1 pound of Louisiana peeled (lump) crabmeat 1 and 1/2 sticks of real BUTTER 1/2 cup UN-seasoned bread crumbs 6 to 8 LARGE green bell peppers 1 small bunch of green onions, chopped fine 1 small bell pepper, cleaned, seeded, and chopped fine 4 or 5 cloves of fresh garlic, chopped fine 1 medium to large sweet white onion, chopped fine 1 to 2 stalks of fresh celery, chopped fine 1 teaspoon of tomato paste 1 to 2 cups of cooked rice Seasoning (salt and pepper) to taste DIRECTIONS: Prepare the bell peppers by cutting off the tops of the bell peppers and coring out the center. Be careful not to cut into the sides or the bottoms. Fill a large stock pot (or Dutch oven) with water and allow the water to boil. Once water is boiling, add the peppers in the water and boil about 5 minutes. Using a strainer, remove the peppers and set them aside to drain. PREPARE the STUFFING: First, peel and devein the shrimp and chop into desired sized pieces while they are raw. Then, take out a Magnelite Dutch oven or oval roaster. Melt the butter and add the onion, celery, chopped bell pepper, garlic and tomato paste. Cook down until the onions are wilted. Add the shrimp, crawfish and crabmeat and season to taste. Cook until the seafood is done. Taste and adjust seasoningif necessary. Now, add the cooked rice and mix well. (You can add as much rice as you like, but you need to add enough, yet not so much that its dry). Use your judgment. Once you add the cooked rice, mix well to incorporate all the flavors. Taste for seasoning, again, and add as necessary. Now, stuff the bell peppers with the seafood mixture. ( I stuff them full). Generously sprinkle UN-seasoned bread crumbs on top of each stuffed bell pepper that you are going to bake. Place them on an aluminum foil lined baking sheet and baste each stuffed bell pepper with melted butter. Bake at 350F for 20 to 25 minutes or until the bell peppers are HOT throughout. Enjoy!!
Posted on: Fri, 21 Mar 2014 15:57:48 +0000
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