FIGHT-OVER GOOD STUFFED RED PEPPERS
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...
Provided by Nell Waldrop
Categories Beef
Time 1h45m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Find your largest skillet. (I use a 14 inch one!)
- 2. Cut 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.
- 3. Heat 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.
- 4. Add 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.
- 5. Freeze 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.
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Albert Visser
[email protected]I've never been a big fan of stuffed peppers, but this recipe changed my mind. They were so flavorful and the filling was perfect.
Agaga Wisdom
[email protected]These peppers were so easy to make and they were delicious. I will definitely be making them again.
Matt Woo
[email protected]I made these peppers for my vegetarian friends and they loved them. I used a mixture of quinoa, black beans, and corn for the filling.
Rameez Kara
[email protected]These peppers were a little too spicy for me, but my husband loved them. I'll probably reduce the amount of chili powder next time.
Chloe Darr
[email protected]I've made this recipe several times and it's always a success. It's a great way to use up leftover rice and vegetables.
Saheb Khan
[email protected]These peppers were amazing! I used a mixture of ground beef and sausage for the filling and it was so flavorful.
Amber Clark
[email protected]I followed the recipe exactly and my peppers turned out mushy. I'm not sure what went wrong.
zahid Ali 4610
[email protected]These peppers were a little bland for my taste, but they were still good. I think I'll add more spices next time.
Kenneth d. Griffin
[email protected]I've never made stuffed peppers before, but this recipe made it so easy. They turned out great and I will definitely be making them again.
Fatma Abada
[email protected]These peppers were delicious! The filling was so flavorful and the peppers were cooked perfectly.
Naji Cde
[email protected]I made these peppers for a potluck and they were a huge hit. I love that you can customize the filling to your liking.
Shoaib Alizai
[email protected]These peppers were so easy to make and they turned out great! I used a variety of fillings, including ground beef, rice, and vegetables. Everyone loved them!
Chris Carlson
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The peppers are so flavorful and the filling is creamy and delicious.
Kidanemaryam Mulualem
[email protected]These stuffed peppers were a hit! I made them for my family last night and everyone loved them. The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.