fight-over good stuffed red peppers
(3 ratings)
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!
(3 ratings)
prep time
1 Hr
cook time
45 Min
Ingredients For fight-over good stuffed red peppers
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12red bell peppers, plus two extras chopped finely to go in the stuffing (red ones are sweeter!)
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2 Tbspextra virgin olive oil
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2 Tbspbutter
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1 bunchcelery, chopped finely
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1red onion, chopped finely
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1sweet onion, chopped finely
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4 clovegarlic., chopped finely
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1 bunchitalian flat-leaf parsley, chopped finely
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3carrots, peeled and chopped finely; these also add sweetness
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1 1/2 tspsalt
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3/4 tsppepper
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1 tsptony chachere's creole seasoning
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2 citalian bread crumbs, plus about ¾ cup for tops of stuffed peppers
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2 lbground round
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1 1/2 lbraw, peeled, deveined shrimp cut into small (1/2”) pieces
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1 cparmigiano reggiano cheese, grated
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1 cheavy cream, + any additional needed to make stuffing stick together
How To Make fight-over good stuffed red peppers
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1Preheat oven to 350 degrees. Find your largest skillet. (I use a 14 inch one!)
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2Cut 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.
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3Heat 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.
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4Add 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.
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5Freeze 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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