Stuffed Bell Peppers I PDF Print E-mail
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Thursday, 23 June 2011 16:26

Worth the effort!


Ingredients:

  • 4 large bell peppers, split in half lengthwise, seeded
  • Water to cover
  • 1 TBS baking soda
  • 2 TBS salt
  • 1 stick unsalted butter
  • 3 TBS olive oil
  • 1 finely chopped large onion
  • 2/3 cup finely chopped celery
  • 1 large eggplant, peeled and cut into cubes
  • ½ cup finely chopped bell pepper
  • 4 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • ½ pound ground sirloin
  • ½ pound shrimp, peeled, de-veined, and chopped
  • ½ pound smoked pork sausage, chopped
  • 3 cups French bread, toasted, torn into pieces
  • ½ cup Half & Half
  • 3 large eggs
  • 1 tsp Tony Chachere’s Seasoning Mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Tabasco sauce
  • ½ tsp cayenne pepper
  • ½ cup seasoned bread crumbs

Directions:

  1. Place peppers into a large saucepan, cover with water; add salt and baking soda and parboil over medium heat for 5 minutes; remove, drain and refrigerate in a tightly covered bowl until ready to use
  2. In a large, heavy skillet, over medium-high heat, add butter to melt; add olive oil and sauté onions, and next 4 ingredients for 7 minutes over medium heat, stirring constantly
  3. Add parsley and next 3 ingredients and continue to sauté for 10 more minutes, stirring constantly
  4. In a large bowl, add French bread and dampen with Half & Half; when cream is fully absorbed, squeeze out thoroughly and dispose of excess cream
  5. Add eggs and blend in well; pour in the sauteed meats and vegetables and blend well; season with remaining ingredients except for bread crumbs
  6. Pour into a greased casserole and bake at 350° for 1 ½ hours, remove and allow to cool; cover with plastic wrap and refrigerate for at least 4 hours
  7. When ready, remove peppers from refrigerator and fill each shell with stuffing
  8. Place on lightly greased baking sheet and top each pepper with the bread crumbs; broil about 10” from heat for about 15 minutes, until peppers are warm and top is golden brown; serve at once

Serves 4-6

 

Last Updated on Monday, 13 January 2014 19:43