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Ingredients Jump to Instructions ↓

  1. 1/2 pound shrimp , peeled & deveined,

  2. 1/2 cup onion , diced fine,

  3. 1 (5 ounce) can of crab or lobster meat,

  4. 1 tsp. tomato paste,

  5. 1/2 cup bread crumbs ,

  6. 1/2 cup celery , diced fine,

  7. 1/2 stick margarine or butter,

  8. 1 cup cooked rice ,

  9. 8 medium green bell pepper s,

  10. 1/4 tsp. Cayenne red pepper ,

  11. 1/2 tsp. Creole or Cajun seasoning , Salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Prepare the bell peppers: Cut the tops off the bell peppers & core the center out. Fill with water a large Dutch oven & put the peppers in the water, then bring to a boil for 10 minutes. Remove the peppers & set aside. Prepare the stuffing: Melt the butter in a medium saucepan; add the onion, celery & tomato paste. Cook until the onions are mostly clear; add the shrimp & cook for 6 minutes. Add the rice, lobster or crabmeat, (fresh or canned), & season to taste. Mix well & fill the peppers with the stuffing. Cover tops with breadcrumbs mixed with a little butter. Bake in a 350-degree oven for 15 minutes. Sometimes I top with a little mozzarella cheese 5 minutes before removing from oven. Lynn Byers McClellan

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