Shrimp Stuffed Peppers Food

SHRIMP STUFFED PEPPERS

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.

SHRIMP-STUFFED JALAPENO POPPERS

Steps:

• Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
• Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
• Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

CAJUN STYLE STUFFED PEPPERS

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.

SHRIMP STUFFED PEPPADEWS

Steps:

• In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add chopped shrimp, saute until they turn pink, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley.
• Stuff peppers with shrimp mixture.
• Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage.
• Place peppers on cabbage mixture for service.

SEAFOOD STUFFED BELL PEPPERS

Steps:

• 1. Cut tops off bell peppers and wash and remove seeds. Par boil for 10 minutes in large pot of salted water. Drain and set aside.
• 2. In a large skillet melt the butter and saute the onions, chopped bell peppers, and celery and Italian sausage in the butter for 5 or 6 minutes. (until vegetables are tender) Add the garlic, parsley, shrimp, cajun seasoning and hot sauce and cook 4 or 5 more minutes. Remove from heat and add salt to taste if needed.
• 3. Mix the breadcrumbs with 1 cup of the shredded cheese and add to the seafood mixture. Fold in the crabmeat gently to keep some of the lumps intact.
• 4. Stuff the par boiled peppers with the mixture and place in a shallow baking dish. Top with the remaining cheese.
• 5. Put about a cup of water in the bottom of the baking dish (enough to cover the bottom of the dish) and bake at 350 degrees for 30-35 minutes.

SEAFOOD STUFFED BELL PEPPERS RECIPE - (3.8/5)

Steps:

• Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat

DIM SUM STUFFED PEPPERS RECIPE - (4/5)

Steps:

• In a food processor combine the raw shrimp, the egg white, the scallions, the soy sauce, gingerroot, sugar, sesame oil, and pepper. Process into a coarse mixture. There should be some bits of shrimp and scallions evident in the mixture. If the peppers are large cut them in eighths, if small cut them in quarters. Remove the seeds and membranes. Dust the insides of the pepper pieces with cornstarch. (The easiest way to do this is to spoon in some cornstarch, then tap out the excess). Spoon the shrimp mixture into the pepper pieces. Heat the oil in a heavy skillet over moderate to high heat. Place the stuffed peppers, stuffing side down, in the hot oil. Fry them about 2 minutes until the stuffing side is nicely browned. Turn the stuffed pepper pieces and fry for 2 minutes on the other side.

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• While peppers are steaming, preheat the oven to 350 degrees F (175 degrees C).
• Cut cooled peppers in 1/2; remove and discard skins. Place peppers, cut-sides down, in an ungreased 10x15-inch baking pan. Brush with 1 tablespoon melted butter; sprinkle with pepper and salt.
• Bake, uncovered, in the preheated oven until tender, 10 to 15 minutes. Remove from oven and allow to cool slightly. Turn peppers over in the baking pan so the cut-sides are facing up.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion and celery; saute until tender, about 5 minutes. Add cream cheese and stir until melted. Add cooked shrimp, shredded Mexican cheese blend, cooked rice, lemon juice, cilantro, onion powder, and garlic powder. Cook until heated through, 2 to 3 minutes. Spoon shrimp and rice mixture into pepper halves.
• Combine bread crumbs, Parmesan cheese, and 2 tablespoons melted butter for the topping. Sprinkle over peppers.
• Return to the preheated oven and bake, uncovered, until topping is golden brown, 10 to 15 minutes.

ROASTED SHRIMP STUFFED POBLANO PEPPERS

Steps:

• Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (1/4 cup). Soften the Cream Cheese (8 ounce). Chop the Yellow Onion (1) and Garlic (2 clove).
• Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 pound).
• Place the Red Bell Pepper (3) on a baking sheet lined with foil paper. Place under the broiler and char the skins, turning often to evenly blacken. About 8 to 10 minutes. Remove from the oven and transfer the peppers to a bowl.
• Cover the bowl with plastic wrap and allowthe peppers to cool completely. Once cooled, transfer them to a cutting board. Remove the stems and seeds. Using the blade of your knife to scrape off the charred skin.
• In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (14 ounce), Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Garlic Powder (1/2 teaspoon), and Ground Cumin (1/2 teaspoon).
• Purée until completely smooth. Set aside and reserve for later.
• Char the Poblano Pepper (6) directly over an open flame on your stove. Once the poblanos are charred all around, transfer to a plate or dish and allow to cool completely, uncovered.
• Once cool, carefully remove the skin by scraping the outside with the blade of your knife. Remove the seeds from the poblano peppers (keeping the stems in tact) by making a slit down the middle and scooping out the seeds. Set peppers aside.
• Preheat oven to 350 degrees F (180 degrees C).
• Heat a skillet over medium heat. When hot add Olive Oil (2 tablespoon). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Ground Coriander (3/4 teaspoon).
• Add the shrimp and stir. Cook until the shrimp turn pink and are no longer opaque. Be careful not to over cook them. Turn off the flame and remove the pan from the stove. Allow to cool slightly.
• In a large bowl, combine the softened cream cheese, monterey jack cheese, and cooked shrimp. Stir until smooth and well combined. Stuff the medium poblano peppers with the cheese-shrimp mixture, dividing the filling evenly between them.
• Spoon the red bell peppers sauce onto the bottom of a 9×13 inch baking dish or 6 individual serving dishes. Place the stuffed peppers on top of the sauce. Bake for 40 minutes on a baking sheet lined with foil to catch any drippings.
• The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (1/4 cup). Serve right away. Enjoy!

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

CREAMY SHRIMP-STUFFED BANANA PEPPERS

Steps:

• Heat oven to 350ºF.
• Blend salsa and cream cheese in blender until smooth; pour into 13x9-inch baking dish to evenly cover bottom of dish.
• Combine shrimp, corn, cheese and 1/2 cup onions; spoon 1/3 cup shrimp mixture into each pepper. Place peppers in a single layer in baking dish. Cover with foil.
• Bake 25 min. or until heated through. Top with remaining onions.

CHINESE STUFFED PEPPERS (DIM SUM STYLE - 2 WAYS!)

Steps:

• Gently rinse the fermented black beans under cold water for a few seconds to reconstitute it and to remove some of the salt. Once the beans are a little soft, use the side of a knife or a fork to smash them flat and set them aside
• Finely chop the garlic and set it aside
• Mix the corn starch and cold water for the corn starch slurry (thickener) in a small bowl and set it aside
• In a small pot, add 2 tablespoons of oil and set the stove to medium heat.
• Once the oil is hot and shimmering, addin the garlic and black beans and cook them for about 1 minute until the garlic is soft.
• Add the rest of the ingredients for the 'Garlic Black Bean Sauce' into the pot (soy sauce, oyster sauce, cooking wine, water/stock, sugar) and mix it together. Let it cook until the sauce starts simmering
• Once the sauce starts bubbling, re-mix the corn starch slurry in the bowl (the starch might have settled to the bottom) and slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens.
• Once the sauce thickens, the sauce is done! Set it aside with the lid on. Don't worry if a skin forms on top of the sauce once it cools - it happens.
• Defrost the shrimp by running it under cold water for 10-15 minutes and peel the shrimp.
• Once the shrimp has been peeled, use a knife to finely chop it. As I chop the shrimp, it will start to spread out on the chopping board so I like to fold the shrimp back into a pile and continue to chop it. I do this about 10-12 times until the shrimp because a chunky paste. Alternatively, you can also use a food processor which will give you a smoother shrimp paste.
• Once the shrimp has been chopped, put it in a bowl and mix the rest of the ingredients from the 'Shrimp Filling' list together and set aside.
• Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
• Once everything tastes good to you, set it aside for later
• (OPTION 2) MAKING PORK FILLING
• Place the pork in a large bowl
• Grate the garlic and place it in the bowl with the pork
• Add the remaining ingredients from the 'Pork Filling' ingredient list and mix it together.
• Mix the pork filling in one direction for 7-10 minutes. The salt combined with the overmixing will give you a springy pork texture instead of a crumbly pork texture.
• Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
• Once everything tastes good to you, set it aside for later
• Turn the pepper upside down so that the bottom is facing up. You should see 4 bumps. Imagine a line in the shape of a '+' between the bumps. Cut the pepper into quarters using the space between the bumps as a guideline. (see photo in blog for an example)
• Once you have the 4 wedges from the pepper, remove the core, seeds, and veins. Cut the top and bottom tips off the pepper so that it can lay flat against the frying pan.
• Repeat this for the rest of the peppers.
• Once all the peppers have been prepared, place a bit of corn starch in a small bowl and rub it on the inside of the peppers
• Use the filling you made and stuff each pepper wedge. Try not to over stuff it, the deeper the pockets and the thicker the filling, the harder it will be to cook the filling all the way through. I like to stuff it no more than 1 inch thick and have the filling slightly above the pepper by 1-2mm
• Once you are ready to cook them, set a frying pan to medium low heat with a bit of oil. The filling and peppers burn easily on higher heat so we want to cook it on a slightly lower temperature for a longer time so the fillings will cook all the way through.
• Place the pepper in the frying pan, filling side down and cook it for approximately 3 minutes or until the filling has browned. Once the filling is brown, flip it onto the pepper side.
• Once all the peppers have been flipped, add about 3 tablespoons of water into the frying pan and cover it with a lid. We want to steam it a little to make sure the middle is cooked all the way through. If you are using thinner peppers with less fillling, you can skip the steaming step. Steam it until the water evaporates, which is approximately 3-4 minutes
• Remove the lid and continue to let the pepper cook, on the pepper side so that starts to brown. Approximately another 3 minutes
• Once all the peppers are ready, warm up the sauce over the stove again and then spoon some of the sauce on top and enjoy!

CHINESE STUFFED PEPPERS

Steps:

• Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
• Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
• Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
• Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
• Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
• If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
• It's time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.

SHRIMP STUFFED BELL PEPPERS

Steps:

• Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
• Cook Bacon and save Grease.
• Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
• Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
• Remove Shrimp and Onions for heat and place into a bowl and keep warm.
• In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
• Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
• Add Salt and Pepper to taste.
• Put mixture into boiled Bell Peppers until heaping.
• Sprinkle Bread Crumbs atop Bell Peppers.
• Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.

SHRIMP-STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350°F.
• Lightly oil a shalllow baking dish, about 9 x 9 inches.
• Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
• Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
• Combine rice thru salt (only add salt if the rice was cooked without using salt).
• Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
• Bake for 40 minutes until tender.

SHRIMP STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Cook your white rice while preparing your other ingredients (you will need a good 2 cups cooked). I use a good quality rice.
• Cut tops from peppers and remove the seeds and set aside. Dice (fine) the remainder of the pepper tops and set this aside. Dice your onion finely (do not liquefy) and set aside. Cut your shrimp into nice pieces (not too tiny, not too big, about the size of your pinky fingernail) and set aside.
• Simmer peppers in boiling water for 5 minutes (I don't do this, I put them in without precooking and like them better that way, if you do it this way, ignore the 2 cups of boiling water).
• In a large bowl combine the shrimp, onion, Worcestershire sauce, rice, remaining diced pepper tops, and tomato puree. Salt, pepper, and garlic to taste.
• Fill the peppers and top them with the buttered crumbs.
• Place in a casserole dish with 1/2 cup of water. (You want your peppers to stand up so you don't lose your buttered bread crumbs.)
• Bake in your preheated oven for 30-40 minutes. Cooking time will vary depending upon the size of your peppers so you may need some extra time if extremely large, or a few minutes less for smaller.
• Note: A deep muffin pan is a good way for baking whole peppers (if you have one), and makes a nice way to serve, although I haven't tried this method. If you cut peppers in half rather than stuffing whole, you will need more buttered bread crumbs. I have always found that the mixture makes more than 4 peppers. I have used HUGE peppers and gotten 5 from that - Normal large you could yield approximately 6.