We went to the farmers market on Sunday after church and they had a good deal on green bell peppers, they were 3 for a $1. It was the perfect opportunity to make stuffed bell peppers, but not your ordinary stuffed peppers, we decided to kick it up a notch and stuff them with shrimp...ummm, the recipe is below
What I used: Butter :), better than bouillon (for broth), cream of chicken soup, onion, celery, garlic, bread crumbs, salad shrimp (I used one small bag), and bell peppers (duh),
Here I cut my bell peppers in half, seeded them and rinsed them out. Cutting them in half is optional I do this to get more bang for my buck, I end up with 8 servings instead of 4.
Then you would need to parboil them (partially boil) for 2-4 minutes.
In the meantime, saute your garlic, onions, and bell pepper in butter. I also added in about a 1/2 cup of chopped celery..I have a thing for the trinity (bell pepper,onion and celery).
Here you add in the shrimp and cook for 3-5 minutes. Then you add in the soup and the 1/2 cup of chicken broth, mix well and let cook for a few more minutes then season to taste. I could not, for the life of me find cream of shrimp soup anywhere so I used what I had cream of chicken and it turned out great.
Here are the seasonings I used, but you can use whatever you have on hand.
Add in bread crumbs next, I added 1/2 cup at a time until I got the consistency I liked, yours may be thicker or thinner than mine. Its really about preference at this stage.
Then stuff your peppers!!! I followed the directions and cooked them for 45 minutes, but I wanted them a little bit browner so I cooked them a tad bit longer. Then I added the cheese and broiled them and VOILA...omg this was a great meal. I am used to using rice when I stuff peppers, but since this recipe didnt call for any we had some on the side. The family LOVED it, I will definitely add this to my arsenal and probably tweak it here and there over the years. I hope you all like eat..enjoy!!
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- Cut and dice tops of peppers and clean inside.
- Place diced peppers, onions, and garlic in a large skillet and saute until clear.
- Add shrimp and cook for about 3 to 5 minutes on low-medium heat.
- Add soup (undiluted) and 1/2 cup chicken stock.
- Add seasonings and simmer until shrimp are pink and cooked through.
- When done add bread crumbs to mixture until proper consistency (not mushy, not dry).
- Parboil peppers.
- Spoon mixture into peppers and top with butter and bread crumbs.
- Bake at 350 degrees F for approximately 45 minutes.
- Remove from oven and top with grated cheese and broil until brown.
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