SHRIMP STUFFED PEPPERS
Shrimp Stuffed Peppers - Sweet red bell peppers stuffed with a creamy creole shrimp rice dressing is a fabulous meal and great for company too!
Provided by Jaren
Categories Main Dish
Number Of Ingredients 15
Steps:
- Begin by making rice so it can be ready when shrimp sauce is ready.
- Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
- Heat olive oil and butter in a large pot over medium high heat.
- Season shrimp with creole seasoning.
- Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
- Remove shrimp to a bowl.
- Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
- Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
- Add shrimp back to sauce and stir.
- Stir in cooked rice. Turn off heat.
- Fill each pepper with a good amount of shrimp mixture.
- Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
- Cover casserole dish with foil and seal tightly.
- Bake at 350 for 25 minutes.
- Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.
STUFFED PEPPERS WITH CREOLE SAUCE
The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!
Provided by DiamondLil
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
- While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
- Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 41.5 g, Cholesterol 74.5 mg, Fat 19.5 g, Fiber 7.1 g, Protein 27.7 g, SaturatedFat 7 g, Sodium 1199 mg, Sugar 9.3 g
CAJUN STYLE STUFFED PEPPERS
A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
Provided by Heidi Slonka
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
- Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
- Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g
CREOLE STUFFED PEPPERS
I love stuffed peppers! I wanted to try something a little different and started creating this new recipe. What a hit this was. It is savory and not too spicy. Just right! My recipe calls for 8 peppers, but you can half the recipe if you like.
Provided by Jenny Powers
Categories Beef
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. First, brown the ground beef, onions, garlic and celery. Season with salt and pepper to your taste.
- 2. Next, add the package of Zatarain's Dirty rice, rotel tomatoes and 1 can of tomato sauce, simmer until the liquid is absorbed and rice is done. Keep the pot covered.
- 3. Stuff the peppers with the rice mixture and place them in a baking dish. Open the other can of tomato sauce and put 2 tablespoons of sauce on each pepper. Cover with foil and bake for one hour at 350 degrees.
- 4. Remove the peppers from the oven. Put cheese on top and [lace back in the oven uncovered until the cheese melts.
STUFFED BELL PEPPERS WITH CREOLE SAUCE
Make and share this Stuffed Bell Peppers With Creole Sauce recipe from Food.com.
Provided by Diamondlil
Categories Meat
Time 45m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 17
Steps:
- Creole Sauce (2 cups):.
- Sauté green pepper, onion and garlic in a little oil until soft.Add remaining ingredients and simmer until thickened.
- Peppers:.
- Par-cook or microwave seeded peppers until slightly tender.
- Brown beef and drain.
- Add onion and celery to beef and cook 5-10 minutes or until vegetables are tender.
- Add rice to beef mixture and season with salt and pepper to taste.
- Add cheese, Moisten beef mixture with a little of the creole sauce.
- Fill prepared green peppers and cover with remaining creole sauce.
- Bake at 375°F for 25 minutes.
CREOLE-STUFFED SNAPPER AND CREOLE RICE
Nothing says, "Summer is here!" better than whole grilled snapper! This recipe is a staple in my household. My dad's family is from New Orleans, so of course we had to represent those flavors in this delicious seafood dish. We often serve it with steamed rice or to kick it up a notch, Creole rice.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
- Lightly oil the grill grates and heat the grill to 300 degrees F.
- For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
- Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
- Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
- For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
- Place the stuffed red snapper onto the rice and serve.
BEEF-STUFFED BELL PEPPERS WITH CREOLE SAUCE
Make and share this Beef-Stuffed Bell Peppers With Creole Sauce recipe from Food.com.
Provided by princess buttercup
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut tops from peppers, remove membrane and seeds (dice the tops).
- Cover peppers w/ boiling water.
- Cook 10 minutes.
- Drain very carefully!
- Brown ground beef, onion, celery, and green pepper.
- Drain.
- Add salt and rice.
- Spoon into peppers.
- Place in baking dish and cover w/ creole sauce.
- Cover and bake at 350 for 45 minutes.
- uncover and bake 15 minutes longer.
- Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in sauce pan.
- Simmer 10 minutes.
- Combine flour and water; add to sauce and cook until thickened.
Nutrition Facts : Calories 399.3, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.1, Sodium 639.3, Carbohydrate 35.5, Fiber 4.7, Sugar 9.9, Protein 25
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- Wash green bell peppers. Carefully cut out the stem of each and remove the seeds and that white stuff. I don’t know what that part is called and you can leave it in there if you want, but I wanted to make room for as much stuffing as possible. Be careful not to split your bell peppers when removing the innards. Boil peppers in boiling water with 1 ¼ teaspoon salt, tightly covered, 5 minutes. I forgot to cover mine and they were fine.
- Meanwhile, combine meat and all ingredients listed under “Stuffing”. Drain boiled peppers; stuff with meat mixture. Place in an 8”x8” baking dish (or if you are making two, place in a pyrex loaf pan).
- Start heating oven to 350°. In saucepan, combine all ingredients under “Sauce” through cloves. Simmer, uncovered, 10 minutes; then strain reserving liquid. This is where Good Housekeeping’s recipe gets a little vague, so I am giving you my interpretation. Stir flour and cold water until smooth; add to strained liquid; cook, stirring, until slightly thickened. Pick out cloves from tomato mixture. Place tomato mixture around peppers in dish. Pour the strained liquid over and around tomatoes. If you have too much remaining like I did, set it to the side for serving.
- Bake uncovered 45 to 50 minutes or until a meat thermometer reads 170°. Mine were very large so they took closer to 1 hour 15 minutes.
STUFFED BELL PEPPERS - KENNETH TEMPLE
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- Preheat oven to 425°F. In a food processor add mushrooms in batches and blitz on high for 30 seconds, until mushrooms resemble ground meat. Turn on the heat to medium high in a medium pot add 4 tablespoons of oil and mushrooms, cook for 8 minutes, stirring occasionally.
- Add the onion, celery, garlic and thyme, cook for 2 minutes. Add savory and salt, stir once or twice. Stir in stock and ½ cup of breadcrumbs, mixture should hold when pressed together. Add bell peppers to a foiled liner baking sheet. Evenly add mixture in bell peppers, sprinkle with remaining bread crumbs and drizzle remaining oil over top. Bake for 25-30 minutes, until breadcrumbs are golden brown.
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- Heat a non-stick skillet over medium heat and heat 2 tablespoons of oil and cook ground beef for 6 minutes.
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- Heat the oil and butter in a cast iron dutch oven over medium-high heat until starting to foam; add the chopped onions and bell peppers and sauté until almost clear, about 8 to 10 minutes.
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- Heat a medium frying pan over medium heat, add the bacon butter or olive oil and saute the onion and garlic until the onion is soft, then stir in the mushrooms. Cover and cook for several minutes, uncovering to stir several times, until the mushrooms are tender. Stir in the spinach with a splash of wine. Cover and cook again for a couple more minutes until the spinach is wilted. Uncover and cook until the excess liquid is gone. Remove from heat and stir in the rest of the filling ingredients until mixed well. Set aside.
- Season the burger meat with the seasonings, then separate into four equal pieces, forming each one into a ball. Press the bottom of a can down into each ball, shaping the burger up the sides of the can to make sort of a cup shape. Sprinkle each one lightly with salt & pepper and put in the fridge while you prep the grill.
- If using a charcoal grill, set the coals on one side of the grill so you have a cooler area on the other side to cook the burgers. For gas grills, use the top rack, away from direct heat.
- Warm the filling mixture up until the cheeses are melted. Fill each burger generously with filling, then top with a mixture of shredded cheeses.
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- Sauté the onion and celery in fat until soft. Add the ham and cook until the ham is browning. Add garlic and sauté a minute or two more until very fragrant. Add the white wine, tomato paste, Creole seasoning, and black pepper. Stir to liquify and blend. Cook on low for about 10 minutes, then add the cream cheese. Stir gently as the cream cheese melts.
- Off the heat, add chicken, breadcrumbs, and 1 cup of the chicken stock. Combine this mixture well. It shouldn’t be dry, but you want it to still hold its shape when spooned into the peppers. Add stock a little at a time if needed. Taste for seasoning. It may need salt, pepper, Creole seasoning, or all three.
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