Seafood-Stuffed Peppers Delight

Description

Delight your palate with the Seafood-Stuffed Peppers Delight, a colorful and tasty dish that perfectly combines succulent shrimp with fresh vegetables and aromatic herbs. This recipe not only offers a delightful blend of flavors but also packs a nutritious punch, making it a great option for both family dinners and special occasions.

Ingredients

• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, diced
• 5 green onions, thinly sliced (greens and whites separated)
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 cup chopped mushrooms
• 1 1/2 pounds medium peeled and deveined shrimp, cut into 3/4-inch pieces
• 6 cups cooked rice
• 8 cups crumbled cornbread
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning, divided
• 1 1/2 cups low-sodium chicken broth
• 2 large eggs, beaten
• 1/2 teaspoon Tabasco sauce, or to taste
• 1 teaspoon dried sage
• 2 tablespoons chopped fresh parsley leaves
• 3/4 cup shredded Monterey Jack/cheddar blend

Step-by-step Directions

1. Prepare the Rice

Cook the rice according to package directions, ensuring it’s fluffy and fully cooked before setting it aside to cool.

2. Cook Vegetables and Shrimp

In a pan, heat olive oil over medium heat. Sauté chopped green peppers, onions, and mushrooms until they start to soften, about 5-7 minutes. Add the shrimp and cook until they turn pink, approximately 3-4 minutes.

3. Combine Ingredients

In a large bowl, combine the cooked rice with the sautéed shrimp mixture. Fold in the crumbled cornbread, shredded cheese, and 1 teaspoon of Cajun seasoning ensuring the mix is uniform.

4. Add Liquids and Seasonings

Stir in the beaten eggs, chicken broth, and Tabasco sauce into the rice mixture. Season with dried sage, and the remaining Cajun seasoning to taste.

5. Fill the Peppers

Spoon the mixture into halved bell peppers arranged in a baking dish. Dot the tops with pieces of the remaining butter.

6. Bake

Bake the stuffed peppers in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the peppers are tender and the tops are slightly golden.

7. Garnish and Serve

Garnish with freshly chopped parsley and green onion greens before serving.

Servings & Preparation Time

Servings: This recipe yields approximately 8 servings, making it ideal for a larger gathering or family meal.
Preparation Time: About 20 minutes of active preparation and 35 minutes of cooking time.

Tips for Storage & Reheating

• Storage: Keep any leftover stuffed peppers in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat in the microwave or oven until heated through. If using an oven, cover with foil to prevent drying out.
• Freezing: Freeze individual stuffed peppers in airtight containers for up to a month for best quality.

Conclusion

Seafood-Stuffed Peppers Delight is a wonderfully hearty and flavorful dish that is sure to impress. With its robust flavors, vibrant colors, and wholesome ingredients, it provides a perfect balance of nutrition and taste. Whether as a weeknight meal or as part of a festive table, these stuffed peppers will not disappoint!

Seafood-Stuffed Peppers Delight

---

• Author: Dulcia
• Total Time: 17 minute
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Delight your palate with the Seafood-Stuffed Peppers Delight, a colorful and tasty dish that perfectly combines succulent shrimp with fresh vegetables and aromatic herbs. This recipe not only offers a delightful blend of flavors but also packs a nutritious punch, making it a great option for both family dinners and special occasions.

---

Ingredients

Scale 1x2x3x

• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, diced
• 5 green onions, thinly sliced (greens and whites separated)
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 cup chopped mushrooms
• 1 1/2 pounds medium peeled and deveined shrimp, cut into 3/4-inch pieces
• 6 cups cooked rice
• 8 cups crumbled cornbread
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning, divided
• 1 1/2 cups low-sodium chicken broth
• 2 large eggs, beaten
• 1/2 teaspoon Tabasco sauce, or to taste
• 1 teaspoon dried sage
• 2 tablespoons chopped fresh parsley leaves
• 3/4 cup shredded Monterey Jack/cheddar blend

---

Instructions

1. Prepare the Rice Cook the rice according to package directions, ensuring it’s fluffy and fully cooked before setting it aside to cool.
2. Cook Vegetables and Shrimp In a pan, heat olive oil over medium heat. Sauté chopped green peppers, onions, and mushrooms until they start to soften, about 5-7 minutes. Add the shrimp and cook until they turn pink, approximately 3-4 minutes.
3. Combine Ingredients In a large bowl, combine the cooked rice with the sautéed shrimp mixture. Fold in the crumbled cornbread, shredded cheese, and 1 teaspoon of Cajun seasoning ensuring the mix is uniform.
4. Add Liquids and Seasonings Stir in the beaten eggs, chicken broth, and Tabasco sauce into the rice mixture. Season with dried sage, and the remaining Cajun seasoning to taste.
5. Fill the Peppers Spoon the mixture into halved bell peppers arranged in a baking dish. Dot the tops with pieces of the remaining butter.
6. Bake Bake the stuffed peppers in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the peppers are tender and the tops are slightly golden.
7. Garnish and Serve Garnish with freshly chopped parsley and green onion greens before serving.

• Prep Time: About 20 minutes
• Cook Time: 35 minutes