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Started By
Message
Looking for a shrimp stuffed bell pepper recipe
Posted on 11/15/11 at 4:15 pm
Posted on 11/15/11 at 4:15 pm
Anyone have a good one?
4
Posted on 11/15/11 at 4:17 pm to Lester Earl
Posted on 11/15/11 at 4:22 pm to Lester Earl
Step 1: Use merliton instead.
Posted on 11/15/11 at 4:25 pm to Winkface
Thank you
Posted on 11/15/11 at 4:27 pm to Lester Earl
Posted on 11/15/11 at 4:54 pm to Winkface
taking other recipe recommendations 
Posted on 11/15/11 at 4:57 pm to Lester Earl
quote:Gotta Jr League of Lafayetted cookbook? They got a shrimp stuffed bell pepper recipe right above the shrim/eggplant recipe I posted today. If you can wait till tomorrow, I'll post it?
taking other recipe recommendations
This post was edited on 11/15/11 at 5:01 pm
Posted on 11/15/11 at 4:58 pm to Lester Earl
you could try a variation of this one:
Creole Stuffed Peppers Recipe in the style of Austin Leslie
Based on Austin Leslie’s recipe from the book Creole Feast by Nathaniel Burton, these are absolutely delicious.
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbs Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Kosher Salt and Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
Topping:
1/2 cup Bread Crumbs
3 Tbs Margarine, Melted
1. Preheat an oven to 350º F.
2. Melt the margarine in a large skillet. Add the onions, celery, parsley, and thyme. Season with a little salt & pepper, and cook for about 10 minutes or until the vegetables are very tender.
3. Add the beef and cook for about 5 minutes, breaking up the meat, lightly season again.
4. Add the shrimp and cook until just cooked through. Remove from the heat.
5. When cool enough to handle work the bread into the mixture with your hands as you would for meatballs, or meatloaf. Taste for seasoning, adjust if necessary.
6. Incorporate the eggs and garlic.
7. Place the stuffing in a lightly greased oven safe dish, bake for 1½ hours.
8. Remove the stuffing and chill. If any fat settles on the top remove it.
9. Mix the bread crumbs with 3 Tbsp melted margarine, season with a little salt & pepper.
10. Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture.
11. Broil on low for 15-20 minutes, or until the stuffing is heated through and the bread crumbs are slightly browned.
Source: Nola Cuisine
Creole Stuffed Peppers Recipe in the style of Austin Leslie
Based on Austin Leslie’s recipe from the book Creole Feast by Nathaniel Burton, these are absolutely delicious.
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbs Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Kosher Salt and Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
Topping:
1/2 cup Bread Crumbs
3 Tbs Margarine, Melted
1. Preheat an oven to 350º F.
2. Melt the margarine in a large skillet. Add the onions, celery, parsley, and thyme. Season with a little salt & pepper, and cook for about 10 minutes or until the vegetables are very tender.
3. Add the beef and cook for about 5 minutes, breaking up the meat, lightly season again.
4. Add the shrimp and cook until just cooked through. Remove from the heat.
5. When cool enough to handle work the bread into the mixture with your hands as you would for meatballs, or meatloaf. Taste for seasoning, adjust if necessary.
6. Incorporate the eggs and garlic.
7. Place the stuffing in a lightly greased oven safe dish, bake for 1½ hours.
8. Remove the stuffing and chill. If any fat settles on the top remove it.
9. Mix the bread crumbs with 3 Tbsp melted margarine, season with a little salt & pepper.
10. Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture.
11. Broil on low for 15-20 minutes, or until the stuffing is heated through and the bread crumbs are slightly browned.
Source: Nola Cuisine
Posted on 11/15/11 at 5:00 pm to Rohan2Reed
also pulled this one from a thread in April. from Geaux2Hell:
from my "down the bayou" great grandma:
6 green peppers
1 big onion
1 stalk celery
3 cloves garlic
2 lbs shrimp
1 egg
Tony’s seasoning
Bread crumbs
1 slice stale bread
1 Stick butter
• Chop bell pepper, onion, garlic, and celery in food processor
• Sautee in butter
• Chop shrimp in the processor [ leave them kinda chunky]
• Add shrimp, tony’s, breadcrumbs and bread slice
• Cook till liquid is evaporated and add egg
• Mix and mash the egg and bread thoroughly
**This makes about 5 medium, well stuffed bell peppers
• Top with breadcrumbs and pat of butter.
• Bake at 350 for 20-30 minutes until top is brown
*dont forget to par-boil your peppers prior to stuffing
from my "down the bayou" great grandma:
6 green peppers
1 big onion
1 stalk celery
3 cloves garlic
2 lbs shrimp
1 egg
Tony’s seasoning
Bread crumbs
1 slice stale bread
1 Stick butter
• Chop bell pepper, onion, garlic, and celery in food processor
• Sautee in butter
• Chop shrimp in the processor [ leave them kinda chunky]
• Add shrimp, tony’s, breadcrumbs and bread slice
• Cook till liquid is evaporated and add egg
• Mix and mash the egg and bread thoroughly
**This makes about 5 medium, well stuffed bell peppers
• Top with breadcrumbs and pat of butter.
• Bake at 350 for 20-30 minutes until top is brown
*dont forget to par-boil your peppers prior to stuffing
This post was edited on 11/15/11 at 5:01 pm
Posted on 11/15/11 at 5:02 pm to Rohan2Reed
quote:You never answered (that I saw anyway), is that Pol Pot?
Rohan2Reed
Posted on 11/15/11 at 5:04 pm to Rohan2Reed
quote:You ever told him he looks like Pol Pot from Cambodia.
John Lee Hooker
Posted on 11/15/11 at 5:15 pm to Rohan2Reed
Back when I was with CIA overt ops in the jungles of Cambodia, everybody looked like Pol Pot... 
Posted on 11/15/11 at 5:21 pm to Rohan2Reed
ill try this one, since i dont have any ground meat. thansk
Posted on 11/16/11 at 10:06 am to Lester Earl
Austin Leslie's stuffed bell peppers were the best i've ever eaten in my life.
Posted on 11/16/11 at 10:25 am to Lester Earl
Try this for easy. Make a pot of ettouffe(let cool), then mix that with chopped green onion and cooked rice and a bit of bread crumbs(garlic and herbs) to soak up a bit of the moisture. Oven at 350 covered for 30, then another 10 uncovered.
Posted on 11/16/11 at 10:53 am to unclebuck504
quote:
Austin Leslie's stuffed bell peppers were the best i've ever eaten in my life.
Me, too. I've got some waiting in the fridge for dinner tonight.
Posted on 11/16/11 at 11:29 am to Rohan2Reed
quote:
*dont forget to par-boil your peppers prior to stuffing
I stopped parboiling peppers before stuffing them, years ago. They really don't need it. The color stays nicer and they cook in the oven, anyway. They're easier to stuff and stand up and it's really not necessary unless you want them ultra mushy/soft. Mine are soft without crunch after baking when baked raw. Try it with one next time you make them to see if you really prefer the parboil.
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