Stuffed Peppers 5_2024

Supplies

Ingredients

• 1 stick butter
• 1 cup finely chopped onions
• 1 cup finely chopped green onions
• 1 cup finely chopped bell pepper
• 3 Tablespoons minced garlic
• 1.5 pounds ground chuck
• 1.5 pounds ground pork
• ½ cup chicken stock
• _____Shrimp (medium size= 41-60 count per one pound bag)
• Steak Seasoning (black pepper, salt & garlic blend)
• Paul Prudhomme’s Meat Magic Seasoning
• Paul Prudhomme’s New Orleans Just Plain Good Seasoning
• Salt and pepper to taste
• Celery salt to taste
• ¼ cup finely chopped fresh parsley
• 1 cup seasoned breadcrumbs

Preparation

Heat oven to 350 degrees.

~~Green Bell Peppers~~

Wash bell peppers and cut them lengthwise and remove the seeds and membranes.  Fill an 8-quart pot with water and heat to a boil. Line a baking sheet with paper towels. Place the prepared bell peppers into the boiling water and boil for ___ minutes until they become pliable and bright green.

~~Filling~~

Sauté vegetables in butter until they become translucent. Cook pork and then add the ground meat. While the meat is cooking add the steak seasoning and minced garlic. Cook the meat thoroughly and add the Paul Prudhomme seasoning.

Sprinkle with breadcrumbs and bake for about 30 min at 350 degrees to brown the breadcrumbs.