Preparation

• Heat over to 350 degrees

~Shrimp~

• Clean and devein 1 pound. shrimp (size 41/60).
• Sprinkle with Paul Prudhomne’s Seafood Magic Seasoning®, cover with plastic wrap and set aside in the refrigerator.

~Bell Peppers~

• Fill an 8-quart pot with water and heat until it begins to boil.
• Slice bell peppers lengthwise into 2 halves and remove the seeds. Place peppers in boiling water for 5-10 minutes to parboil the peppers.
• Remove peppers from the boiling water and set cut side down on a baking sheet tray to allow them to drain and cool.

~Stuffing~

• Heat butter in pot and begin to cook the pork. Break it into small pieces to cook evenly and thoroughly. Add the steak seasoning. 
• When it is about halfway cooked add ground meat and cook over medium heat. Add Paul Prudhomne’s Meat Magic Seasoning® and Paul Prudhomne’s New Orleans Just Plain Good Seasoning®, onions, celery and bell peppers.
• Cook until the meats are brown and the vegetables are soft, translucent and mixed well with the meat. Add garlic and parsley then continue to cook and stir the mixture.  
• Stir in the broths and simmer allowing it to be 50% absorbed.
• Add peeled and deveined seasoned shrimp and simmer until pink.
• Add salt and black pepper to taste (note chicken broth may have salt and Paul Prudhomme’s Seasoning is low salt).
• Remove from heat and stir in ½ cup seasoned breadcrumbs so the meat mixture sticks together. Do not add too much so it does not become too dry.
• Spoon meat into each pepper and gently push it into the pepper. Sprinkle each with remaining seasoned breadcrumbs.
• Line the baking sheet with aluminum foil and add just enough water to cover the bottom of the pan. Place the stuffed peppers on the baking sheet. Bake at 350 degrees for 30 minutes and the breadcrumbs are brown.

~Lagniappe~

• Unbaked Stuffed Peppers can be frozen for up to 3 months. Just pull them out of the freezer and bake as instructed above (slightly longer since they are frozen).

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC