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Any good seafood stuffed bell pepper recipes?
Posted on 6/25/18 at 7:15 pm
Posted on 6/25/18 at 7:15 pm
I picked up some nice bell peppers at a farmer's market Saturday and I'd like to have them featured in a dish as opposed to diced up in a trinity or something
Open to other ideas but haven't had a good seafood stuffed bell pepper in a long time
Open to other ideas but haven't had a good seafood stuffed bell pepper in a long time
6
Posted on 6/25/18 at 8:14 pm to Powerman
You should use a recipe that uses both ground meat and shrimp, like this one:
Austin Leslie's Stuffed Bell Peppers
His first year to participate in Chefs' Charity for Children, Austin showed up at the Fairmont Hotel with chicken boxes full of stuffed peppers. The chef acted as if no one would eat such a common meal. Once the aroma of the peppers filled the hotel, however, everyone wanted one.
Luckily, Austin and his staff had prepared about 1,100 peppers the day before, and there was plenty to go around.
Each year after that the chef at the Fairmont got a plate of peppers, even though Austin served another dish for everybody else.
3 large green peppers
1/2 lb small fresh shrimp, peeled and deveined
1/2 lb butter
1 medium onion, finely chopped
1/2 loaf stale French bread
1 rib celery, finely chopped
3 eggs
4 sprigs parsley, stems and leaves
1 tsp garlic powder
finely chopped
1/2 cup bread crumbs
1/2 tsp thyme
Salt and pepper to taste
1/2 lb ground beef, twice ground
1. Preheat oven to 350°. Split peppers in -half, vertically; remove seeds and membranes. Wash and blanche in boiling water for 2 minutes and set aside. Melt butter in a large skillet and add onion, celery, parsley and thyme. Sauté for 10 to 15 minutes. Add ground beef and shrimp. In a large bowl, dampen bread until moist, squeeze out excess water and add eggs. Mix. well and then stir in sautéed ingredients. Blend, then add salt, pepper and garlic powder. Place stuffing in baking pan and cook in oven for 1 1/2 hours. When done, chill in refrig erator. Fill peppers with chilled mixture (skim off any fat that appears after chilling). Top with bread crumbs and dot with melted butter. Put under medium flame in broiler for. 15 to 20 minutes until warm.
Servings: 6
How to stuff peppers
Start with a raw bell pepper and Or cut it vertically down the middle. Use a small knife to remove the core, but do not remove the stem. Stuff with cold dressing. Be sure to pack in the dressing and make a mound on the, top of the pepper. Place peppers in a baking dish with 1/4" to 1/2" of s water for cooking.
Austin Leslie's Stuffed Bell Peppers
His first year to participate in Chefs' Charity for Children, Austin showed up at the Fairmont Hotel with chicken boxes full of stuffed peppers. The chef acted as if no one would eat such a common meal. Once the aroma of the peppers filled the hotel, however, everyone wanted one.
Luckily, Austin and his staff had prepared about 1,100 peppers the day before, and there was plenty to go around.
Each year after that the chef at the Fairmont got a plate of peppers, even though Austin served another dish for everybody else.
3 large green peppers
1/2 lb small fresh shrimp, peeled and deveined
1/2 lb butter
1 medium onion, finely chopped
1/2 loaf stale French bread
1 rib celery, finely chopped
3 eggs
4 sprigs parsley, stems and leaves
1 tsp garlic powder
finely chopped
1/2 cup bread crumbs
1/2 tsp thyme
Salt and pepper to taste
1/2 lb ground beef, twice ground
1. Preheat oven to 350°. Split peppers in -half, vertically; remove seeds and membranes. Wash and blanche in boiling water for 2 minutes and set aside. Melt butter in a large skillet and add onion, celery, parsley and thyme. Sauté for 10 to 15 minutes. Add ground beef and shrimp. In a large bowl, dampen bread until moist, squeeze out excess water and add eggs. Mix. well and then stir in sautéed ingredients. Blend, then add salt, pepper and garlic powder. Place stuffing in baking pan and cook in oven for 1 1/2 hours. When done, chill in refrig erator. Fill peppers with chilled mixture (skim off any fat that appears after chilling). Top with bread crumbs and dot with melted butter. Put under medium flame in broiler for. 15 to 20 minutes until warm.
Servings: 6
How to stuff peppers
Start with a raw bell pepper and Or cut it vertically down the middle. Use a small knife to remove the core, but do not remove the stem. Stuff with cold dressing. Be sure to pack in the dressing and make a mound on the, top of the pepper. Place peppers in a baking dish with 1/4" to 1/2" of s water for cooking.
Posted on 6/25/18 at 8:18 pm to Stadium Rat
Even better: ground pork (or bulk pork sausage) and shrimp.
Posted on 6/25/18 at 8:35 pm to hungryone
quote:
Even better: ground pork (or bulk pork sausage) and shrimp.
100% agree with this
Posted on 6/25/18 at 10:17 pm to Powerman
quote:
stuffed bell pepper
quote:
good
No such thing
Posted on 6/25/18 at 10:21 pm to RockyMtnTigerWDE
I thought i was the only person who hated bell peppers no matter how they're cooked. 
Posted on 6/25/18 at 10:25 pm to Powerman
Not too creative, but I Made some with taco meat & riced cauliflower mixed, topped with shredded cheese and served with sour cream/guacamole and they were pretty good
Posted on 6/25/18 at 11:04 pm to nerd guy
No, I am all in with you man...
Posted on 6/26/18 at 12:34 am to Powerman
I wing this sort of thing, but my advice is to mix the shrimp in raw so they don’t overlook.
Posted on 6/26/18 at 5:05 pm to Powerman
If you're on Facebook, there are a number of Cajun food sites. Some are groups you have to join. One example is Cajun and Creole Recipe Circle. There's an entire section of recipes devoted to stuffed peppers and mirliton. You may find something there or merge a few for variation.
Posted on 6/26/18 at 5:23 pm to Stadium Rat
I like the Stouffer’s stuffed bell peppers 
Posted on 6/27/18 at 8:41 am to Powerman
Here's what I like to do with Bell Peppers:
First and foremost, buy peppers that will sit upright in a pan when stuffed whole. Bring them home, wash them, cut off the tops and dig out the pith and seed and set aside. Save the tops for seasoning.
Stuffing for 4 large peppers:
One large onion diced fine
6 cloves garlic minced
2 stalks celery diced fine
4 bell pepper tops diced fine---tops of peppers to be stuffed.
Several sprigs of parsley chopped fine
4-5 green onions chopped fine
Olive oil
Fresh shrimp stock
Italian Bread Crumbs
Worcestershire Sauce--few dashes for flavor
Hot sauce---few dashes for flavor
Salt and pepper to taste
1 lb. shrimp peeled and cooked in seafood boil just long enough to lightly cook them through. Maybe 2 minutes on boil. Drain and cool. Once cooled, cut in smaller pieces, if using 21-25 shrimp, cut in 3 pieces for small chunks.
I'll put a couple tablespoons olive oil in a pan, add the onion, celery, bell pepper and simmer that for about 5 min. then add the garlic and cook that for another 5 min.
Add the shrimp stock, lightly boiled cut up shrimp, parsley, green onions, Worcestershire and hot sauce to taste and allow this to cook for a while to blend the flavors.
You want enough shrimp stock mixture to be fairly wet and that will thicken up when the Italian bread crumbs are added. Add the bread crumbs and stir well. I like the stuffing to be thick enough to stick to the stirring spoon. Taste for salt and pepper since Italian bread crumbs have salt in them.
Let the stuffing cool before placing in the peppers. Once it is in the peppers make sure to crown it a bit over the top of the pepper and sprinkle dry bread crumbs on top.
Place the peppers in a baking dish with water, or better yet, a nice rich red gravy to cook in the oven till done. I set my oven on 350 and this usually takes 1 to 1 1/2 hours to be done to my liking.
The wife and I like to eat this with vermicelli pasta and the red gravy the peppers cook in, with a sprinkle of Parmesan cheese on top.
First and foremost, buy peppers that will sit upright in a pan when stuffed whole. Bring them home, wash them, cut off the tops and dig out the pith and seed and set aside. Save the tops for seasoning.
Stuffing for 4 large peppers:
One large onion diced fine
6 cloves garlic minced
2 stalks celery diced fine
4 bell pepper tops diced fine---tops of peppers to be stuffed.
Several sprigs of parsley chopped fine
4-5 green onions chopped fine
Olive oil
Fresh shrimp stock
Italian Bread Crumbs
Worcestershire Sauce--few dashes for flavor
Hot sauce---few dashes for flavor
Salt and pepper to taste
1 lb. shrimp peeled and cooked in seafood boil just long enough to lightly cook them through. Maybe 2 minutes on boil. Drain and cool. Once cooled, cut in smaller pieces, if using 21-25 shrimp, cut in 3 pieces for small chunks.
I'll put a couple tablespoons olive oil in a pan, add the onion, celery, bell pepper and simmer that for about 5 min. then add the garlic and cook that for another 5 min.
Add the shrimp stock, lightly boiled cut up shrimp, parsley, green onions, Worcestershire and hot sauce to taste and allow this to cook for a while to blend the flavors.
You want enough shrimp stock mixture to be fairly wet and that will thicken up when the Italian bread crumbs are added. Add the bread crumbs and stir well. I like the stuffing to be thick enough to stick to the stirring spoon. Taste for salt and pepper since Italian bread crumbs have salt in them.
Let the stuffing cool before placing in the peppers. Once it is in the peppers make sure to crown it a bit over the top of the pepper and sprinkle dry bread crumbs on top.
Place the peppers in a baking dish with water, or better yet, a nice rich red gravy to cook in the oven till done. I set my oven on 350 and this usually takes 1 to 1 1/2 hours to be done to my liking.
The wife and I like to eat this with vermicelli pasta and the red gravy the peppers cook in, with a sprinkle of Parmesan cheese on top.
Posted on 6/27/18 at 10:02 am to gumbo2176
Am I the only one that pre-cooks the bell pepper? I hate bell pepper that's not cooked through.
Posted on 6/27/18 at 10:30 am to Stadium Rat
quote:
Am I the only one that pre-cooks the bell pepper? I hate bell pepper that's not cooked through.
I don't pre-cook them. They're easier to stuff when raw and they cook all the way through in the oven or plenty enough for me.
If they don't stand well, I just slice a sliver from the bottom to even them out.
Posted on 6/27/18 at 11:03 am to Gris Gris
quote:I use the same trick for deviled eggs.
If they don't stand well, I just slice a sliver from the bottom to even them out.
Posted on 6/27/18 at 11:16 am to Stadium Rat
quote:
Am I the only one that pre-cooks the bell pepper? I hate bell pepper that's not cooked through.
I parboil them. I like them to be fork tender when I'm eating the stuffed pepper.
Posted on 6/27/18 at 11:22 am to Darla Hood
quote:That's what I'm saying.
I parboil them. I like them to be fork tender when I'm eating the stuffed pepper.
Posted on 6/27/18 at 12:35 pm to Stadium Rat
Mine always seem to be fork tender after baking in the oven. That's why I stopped parboiling them. The parboiling is a pain. Another option is to bake them a bit before stuffing them rather than having to boil them.
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