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Stuffed Bell Pepper

stuffed bell pepper

Louisiana Fried Stuffed Bell Peppers

2 lg. onions, finely diced
1 clove garlic, finely diced
2 1/2 sticks butter
1 1/2 lbs. shrimp
1 lb. fresh white lump crabmeat
4 c. breadcrumbs
1 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
1 c. green onions and tops, finely chopped
1/2 c. parsley, chopped
5 lg. bell peppers

2 eggs, beaten
6 oz. milk
1 c. cracker meal
1 c. fish-fry (Zatarain's)
Cooking oil

In heavy iron pot sauté onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes. Add breadcrumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool. Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.

Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish-fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal. Fry in oil at 375 degrees until golden brown and hot throughout. Freezes well. Serves 15

stuffed bell pepper

Stuffed Bell Peppers W/ Meat Gravy

8 Bell peppers, lg. for stuffing
3 tbsp. bacon grease
1 lb. ham cubes, chopped in food processor
1 c. Bell pepper, chopped
5 stalks celery, chopped
2 bunches green onions, chopped
1/2 c. elephant garlic, chopped
3 lbs. ground round or tip roast
2 lbs. med. shrimp, cleaned, chopped sm
10 inch loaf French bread, soaked torn in sm. pieces
1/2 tsp. thyme leaves
1/2 tsp. oregano leaves
1/4 tsp. allspice
1/2 tsp. white pepper
1 tsp. salt
3 tbsp. olive oil
2 cants tomato sauce
1 can Cajun stewed tomatoes
3 cans water
Angel hair pasta
Parmesan cheese

Cut tops of Bell peppers off, clean out inside and wash In very large pot filled with water, boil the Bell peppers for 20 minutes or until just tender- crisp. Do not over cook or the peppers will split up the sides. Drain peppers and set aside. In large deep saucepan, heat bacon grease. Add ham and cook for 5 minutes. Remove 2 tablespoons of Bell pepper, onion, celery, green pepper, onion, celery, green onions and garlic to ham and sauté over medium heat for 15 to 20 minutes or until vegetables are soft and tender. Add meat, thyme, oregano, allspice, pepper and salt and cook, stirring occasionally until meat is brown and breaks apart, approximately 20 to 25 minutes. Add shrimp to mixture. Squeeze all water out of bread and tear into tiny pieces. Add this to mixture and stir well. Cook 20 minutes, stirring occasionally. Remove 4 cups of meat mixture and set aside for gravy. Using remaining mixture, stuff Bell pepper sand place in a deep baking dish.

Heat olive oil in deep saucepan and add Bell pepper, onion, celery, green onions and garlic which has been set aside. Sauté until tender over medium heat. Add 4 cups meat mixture and stir well. Add tomato sauce, tomatoes and water. Cover, reduce heat to low medium and cook for 30 minutes or until gravy becomes slightly thick. This gravy should not be as thick as regular red gravy. Pour gravy into baking dish with peppers. Make sure that you pour some of the gravy on top of each pepper. Cover and bake in a 350-degree oven for 45 to 60 minutes or until Bell peppers are tender. To serve, place cooked angel hair pasta on plate. Spoon meat gravy onto pasta, place one pepper on individual plate with pasta and pass the Parmesan cheese.

stuffed bell pepper

Shrimp Stuffed Bell Peppers

1/4 lb. butter
1/2 lb. shrimp, chopped in half
1/2 c. chopped celery
1/2 c. chopped onions
1 c. cooked rice
1 tsp. tomato paste
8 med. bell peppers
1/2 c. breadcrumbs
Salt and pepper to taste
Cut off tops and center of bell peppers and put in cold water. Bring to boil and boil for 10 minutes. Drain and set aside.

Stuffing: Melt butter in pot; add onions, celery, and tomato paste. Let cook until onions are wilted. Add shrimp and cook about 6 minutes. Add rice and season to taste. Mix well. Fill each pepper with stuffing. Cover with breadcrumbs and put on flat pan. Place in 350-degree oven for 15 minutes.

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