Stuffed Bell Peppers

Serves: 5
Total Calories: 457


4 large green peppers
1/2 pound butter
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped parsley
1/2 pound ground beef
1/2 loaf fresh bread
1/2 pound shrimp, peeled and deveined
3 eggs
1 Salt and pepper to taste
1 clove garlic
1/2 cup bread crumbs


Preheat oven to 350°. Cut peppers lengthwise, removing seeds and stems, and wash. Boil in slightly salted water; do not overcook. Remove and drain well. In a large sauté pan, melt butter. Add onions, celery, parsley, and garlic, and sauté for 15 minutes, or until done. Add ground meat and shrimp and cook for 20 minutes longer.

Wet bread under faucet, squeeze out all liquid and add to sautéed ingredients. Add eggs, salt and pepper; stir well to blend bread into meat. Remove and fill peppers with mixture; top with bread crumbs, and place on a baking dish. Add 1/2 cup water at bottom of dish and bake until brown.

Photo: Beauvoir (prior to Hurricane Katrina)

Nutritional Facts:

Serves: 5
Total Calories: 457
Calories from Fat: 168

This Stuffed Bell Peppers recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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