Recipe Courtesy of Louisiana Kitchen & Culture magazine
You can’t go wrong with classic Louisiana dishes like this one. Hailing from the great Louisiana Kitchen & Culture magazine, these sweet bell peppers are halved lengthwise and stuffed with a savory cornbread dressing studded with tender shrimp, spicy Andouille sausage and a touch of Parmesan cheese. The dressing alone would be a lovely side dish, but when stuffed in these gorgeous peppers, they instantly become a colorful and hearty entrée.
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‘Seafood Stuffed Bell Peppers’
Ingredients:
- Recipe Courtesy of Louisiana Kitchen & Culture magazine**
- 1 lb. shrimp, peeled & deveined
- 4 large bell peppers
- 2 Tablespoons vegetable oil
- 1/2 lb. andouille sausage, chopped
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 1/2 cups cornbread, crumbled
- 2/3 cup grated Parmesan cheese
- 2 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Preheat oven to 375 degrees. Cut the bell peppers in half lengthwise. Remove and discard core and seeds. Set bell peppers aside.
- Heat oil in a skillet over medium-high heat. Add sausage, saute 5 minutes and remove from skillet to large mixing bowl. Add onion and saute 10 minutes or until lightly caramelized. Add garlic; saute 2 minutes. Remove from heat and spoon into bowl with sausage. Let cool 10 minutes.
- Add crumbled cornbread, cheese, eggs, salt and pepper; mix well. Add shrimp; mix to blend. Divide stuffing evenly among bell pepper halves. Place on a lightly greased baking sheet. Bake 30 minutes or until shrimp is fully cooked and middle of stuffing has reached at least 155 degrees. Serve at once.
Tagged: Andouille sausage, bell peppers, cornbread, cornbread stuffing, garlic, Louisiana Kitchen & Culture, onion, Parmesan cheese, seafood stuffed peppers, shrimp, stuffed bell peppers
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