Stuffed peppers are a Louisiana staple. Classic stuffed peppers include ground beef, shrimp, and diced ham, but you can really make them any way you want.
As with many Louisiana dishes, these bell peppers also must include the holy trinity (onions, bell peppers, and celery) as your flavor base.
You want flavor at every level of the peppers. That starts with boiling the peppers in a scratch shrimp stock with crab boil (or salt), and the scraps/ends from your holy trinity. This will inject flavor right into the peppers!
Pro tip: a little bit of baking soda helps ground beef/pork brown perfectly.
This is a quick-and-easy meal that’s ready in no time, so give it a try!
Shrimp & Sausage-Stuffed Peppers
Feed your soul with these amazing stuffed peppers!
Pre heat oven to 400. Take the ends/scraps of your vegetables and add to a pot of water. Stir in the crab boil seasoning (or salt), and bring up to a boil. Let it cook for 10 minutes. Add in halved bell peppers, adding more water if the peppers aren't submerged in the water; allow to cook for 3-4 minutes. Remove the bell peppers from the boil and set aside.
Melt butter in a skillet over medium-high heat. Once melted stir in italian sausage. Let cook for two minutes, then add in baking soda. Stir in holy trinity and allow to cook down for 3 minutes. Stir in garlic. Reduce heat to medium and stir in shrimp. Season mixture with Cajun seasoning, Italian seasoning, and cayenne; adjust as preferred. Once shrimp are pink and fully cooked, add in breadcrumbs and parmesan; stir until well blended into mixture.
Arrange bell peppers on a baking sheet and over stuff each half with the stuffing mixture. Place into oven and allow to cook for 15-20 minutes. Garnish with green onions and more parmesan.