FIGHT-OVER GOOD STUFFED RED PEPPERS
I have given up green peppers because the red ones are sweeter, which makes these wonderful. My mom always included both ground beef and shrimp in her stuffed peppers, so I do too. I add the carrots for sweetness as well. I don't use an egg to bind the mixture, but cream instead, and it mellows everything out wonderfully. My...
Provided by Nell Waldrop
Categories Beef
Time 1h45m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Find your largest skillet. (I use a 14 inch one!)
- 2. Cut each pepper in half length wise and remove any seeds & ribs. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1-2 minutes. Drain and cool in ice bath to preserve color. Set aside.
- 3. Heat butter and oil in a large (12-14") nonstick skillet over medium to medium high heat. Add celery, onions, carrots, garlic, and parsley and seasonings. Cook; stirring occasionally, until well softened - about 5-8 minutes. Crumble and add ground round, stirring occasionally until browned well. Drain the fat. Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
- 4. Add bread crumbs and stir well then add cream and stir well again. Let cool. Mound stuffing generously into pepper halves. Sprinkle remaining breadcrumbs on top of each pepper. Bake at 350 for 30 minutes or until heated through.
- 5. Freeze any leftovers by wrapping each tightly in foil and putting inside Ziplock freezer bag(s). Can be thawed and reheated at 350 degrees for about 30-40 minutes.
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jinja bwilliams
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious.
Steven Suit
[email protected]I love the combination of flavors in this dish. The sweetness of the peppers pairs perfectly with the savory filling.
Md Reajul
[email protected]I've made this recipe for years and it's always a crowd-pleaser. It's the perfect dish to serve at a potluck or party.
Korsheda Akter
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Courtney Moore
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed this dish. The filling was so flavorful that it made me forget all about the peppers.
nicholas wadadada
[email protected]I love how versatile this recipe is. You can easily swap out different vegetables or proteins to create a new dish.
Nicholas Reid
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Besam Khan
[email protected]I followed the recipe exactly and the dish turned out great. I would definitely recommend it.
Syed Arham Ali
[email protected]The peppers were a bit undercooked for my taste, but the filling was very good.
Tariq Tariq
[email protected]This dish was easy to make and turned out delicious. I especially liked the creamy sauce.
Shabhaz Riaz
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The combination of flavors is just perfect.
Shehroze Seethamah
[email protected]These stuffed red peppers were a hit at my dinner party! The filling was flavorful and the peppers were cooked to perfection. I will definitely be making this dish again.