Delicious southern sweet peppers stuffed with beef, pork, shrimp and flavored rice.
Source: Adapted from Mrs. Shelly Hebert but changed and tweaked by me (Cindy Tuck)
INGREDIENTS:
8 Medium Bell Peppers
1 lb ground pork
1 lb ground beef
1 medium onion, finely chopped
3 pods garlic, chopped
1/3 cup celery, finely chopped
1 lb shrimp, peeled & chopped
1 1/2 cup V-8 or tomato juice
1 cup water
2 cups Rice
Italian Breadcrumbs
Parmesan, Romano Cheese, grated
Salt & Pepper
DIRECTIONS:
1) Cook Rice in half tomato juice and half water
2) Cut off tops and remove seeds from bell peppers. Chop up tops of peppers and save for later. Place in baking dish and bake for 20 minutes in preheated oven at 350°
3) Cook pork and beef together until browned. Drain off excess grease as desired
4) Add onions, tops of bell peppers, garlic and celery, then sauté for several minutes
5) Add shrimp and one cup of V-8 juice and cook about 10 more minutes
6) Add Rice and desired amount of (maybe 1/4 - 1/2 cup) Parmesan Romano Cheese
7) Add enough breadcrumbs to hold together but not to make dry. Add more juice if needed to get a nice blend
8) Add Salt & Pepper to taste
9) Cook about 5 minutes longer until warmed and blended well
10) Let mixture cool and then stuff bell peppers.
11) Top stuffed bell peppers with more breadcrumbs and Parmesan Romano cheese.
12) Wrap individually with aluminum foil and place in baking dish. Any extra meat mixture can either be added to baking dish with stuffed peppers (but watch not to overcook), or you can freeze to stuff more peppers at a later time.
13) Bake in preheated 400° oven about 25 minutes
Enjoy -
Leftovers can be frozen.
Note: *To make ahead, you can make the meat mixture and then freeze. Then when ready, cook and stuff bell peppers, then bake as instructed.
* To use as appetizers, buy a bag of the tiny sweet peepers in assorted colors. Cut them in half and clean out seeds, then bake in 350° for 20 minutes. Cool and then stuff peppers continuing recipe as above.
This recipe is adapted from Mrs. Shelly Hebert and tweaked by me
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (426g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 431 | ||
Calories from Fat: 96 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 38.8mg | 12 % | |
Sodium 613.6mg | 21 % | |
Potassium 544.4mg | 14 % | |
Total Carbohydrate 64.5g | 19 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 59.6g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
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