fight-over good stuffed red peppers

Name: Fight-over Good Stuffed Red Peppers
Prep time: 1 h
Cook time: 45 min
Ingredients: 12 - red bell peppers, plus two extras chopped finely to go in the stuffing (red ones are sweeter!); 2 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) butter; 1 bunch(es) celery, chopped finely; 1 - red onion, chopped finely; 1 - sweet onion, chopped finely; 4 clove(s) garlic., chopped finely; 1 bunch(es) italian flat-leaf parsley, chopped finely; 3 - carrots, peeled and chopped finely; these also add sweetness; 1 1/2 teaspoon(s) salt; 3/4 teaspoon(s) pepper; 1 teaspoon(s) tony chachere's creole seasoning; 2 cup(s) italian bread crumbs, plus about ¾ cup for tops of stuffed peppers; 2 pound(s) ground round; 1 1/2 pound(s) raw, peeled, deveined shrimp cut into small (1/2”) pieces; 1 cup(s) parmigiano reggiano cheese, grated; 1 cup(s) heavy cream, + any additional needed to make stuffing stick together

(3 RATINGS)

74 Pinches 2 Photos

Nell Waldrop

Metairie, LA

Updated on Sep 26, 2010

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 grown children really do vie to take some home, so I always make a pretty large batch and freeze any if I can hide them before they all show up!

Rate

prep time 1 Hr

cook time 45 Min

method ---

yield

Ingredients

12 - red bell peppers, plus two extras chopped finely to go in the stuffing (red ones are sweeter!)
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 bunch celery, chopped finely
1 - red onion, chopped finely
1 - sweet onion, chopped finely
4 cloves garlic., chopped finely
1 bunch italian flat-leaf parsley, chopped finely
3 - carrots, peeled and chopped finely; these also add sweetness
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon tony chachere's creole seasoning
2 cups italian bread crumbs, plus about ¾ cup for tops of stuffed peppers
2 pounds ground round
1 1/2 pounds raw, peeled, deveined shrimp cut into small (1/2”) pieces
1 cup parmigiano reggiano cheese, grated
1 cup heavy cream, + any additional needed to make stuffing stick together

How To Make fight-over good stuffed red peppers

Step 1

Preheat oven to 350 degrees. Find your largest skillet. (I use a 14 inch one!)

Step 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.
Step 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.
Step 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.
Step 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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