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
- 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
- Prepare the Rice Cook the rice according to package directions, ensuring it’s fluffy and fully cooked before setting it aside to cool.
- 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.
- 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.
- 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.
- Fill the Peppers Spoon the mixture into halved bell peppers arranged in a baking dish. Dot the tops with pieces of the remaining butter.
- 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.
- Garnish and Serve Garnish with freshly chopped parsley and green onion greens before serving.
- Prep Time: About 20 minutes
- Cook Time: 35 minutes