Shrimp Stuffed Peppers Recipes

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.

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.

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.

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.

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.