Shrimp-Stuffed Bell Peppers
Bell peppers stuffed with a Creole-seasoned shrimp filling of onion, garlic, celery, and bread, topped with bread crumbs and baked until golden.
SouthernSeafoodIntermediate40 minBy Northstar
Ingredients
Servings
6
- 6 large bell peppers
- 2 onions, minced
- 3 clove garlic, minced
- 4 tbsp vegetable oil
- 0.5 lb shrimp, shelled, cleaned, and finely chopped
- 1 tsp minced celery
- 0.5 tsp black pepper
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1 pinch dried thyme
- 8 slice toast, crumbled
- 1 egg
- 0.5 cup bread crumbs
Instructions
- 1
Split peppers, remove seeds, and boil 3 minutes; drain and cool. Chop and set aside trimmings.
- 2
Sauté onions and garlic in oil until golden. Add pepper trimmings, shrimp, celery, and seasonings; cook through.
- 3
Add crumbled toast and egg; mix to bind. Stuff pepper halves.
- 4
Top with bread crumbs and dots of butter. Bake at 350°F for 25 minutes.
Tags
shrimpbakedstuffed peppersCreoleNew Orleans