Makes 14 to 16 stuffed bell peppers.
YouTube instructional video is at the bottom.
What you’ll need
7 to 8 large to medium sized Bell Peppers
3 Pounds ground beef
2 Pounds small Louisiana Shrimp
1/2 Pound diced ham
1/2 Pound Real Crab meat
Salted butter
Plain breadcrumbs
Seasonings
1 Yellow onion
Celery
1 Green Bell Pepper
Garlic
Dried Thyme
Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Seafood Magic
Chef Paul’s Poultry Magic
Onion powder
Garlic powder
Cayenne Pepper
Tools you’ll need
11×17 inch baking pan
Preparation of ingredients
Step 1- Chop 1 yellow onion, 4 ribs Celery, 1 Green Bell Pepper and 4 cloves of Garlic.
Step 2- Chop 7 or 8 Bell Peppers in half. Remove core out of center of each bell pepper and rinse each bell pepper half.
Par-Boiling Bell Peppers
Preheat fire to medium high heat.
Step 3- Add 4 quarts water into a large pot. Let come to a simmer.
Step 4- Add Bell Pepper halves and let simmer for 10 minutes. Once done place par-boiled bell pepper halves on to an 11×17 inch baking pan. Let the bell pepper halves cool completely.
Peeling, Cleaning and deveining shrimp.
Step 5- Separate head from shell of shrimp. Place shrimp head into bowl. Peel shell off of shrimp tail. Place shrimp tail into separate bowl.
Step 6- Cut out the back of the shrimp tail using a sharp knife. Pull black string out. Cut each shrimp tail in half. Once done add shrimp tails into strainer and rinse with cold water.
Making Shrimp Stock
Preheat fire to medium high heat.
Step 7- Add 5 Cups water, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s seafood magic and 1/2 teaspoon cayenne pepper into a medium sized pot. Stir all ingredients together and let come to a simmer.
Step 8- Add Shrimp heads and shells. Stir all ingredients together. Let simmer for 40 minutes.
Step 9- Add Shrimp stock into a mesh strainer with a bowl underneath it. Discard shrimp heads and shells. Once done you should have 1 1/2 cups shrimp stock.
Cooking the Ground Beef
Preheat fire to medium high heat.
Step 10- Add 3 pounds Ground beef into large saucepan. Let sauté for 10 minutes stirring occasionally. Take spatula and cut down some of the large chunks of ground beef.
Step 11- Add Ground beef into strainer with a pan underneath to catch the drippings. Let cool completely.
Making the dressing and stuffing your bell peppers Preheat fire to medium high heat.
Step 12- Add 6 tablespoons salted butter into a large pot. Let come to a simmer.
Step 13- Add 1 1/2 Cups chopped yellow onion, 3/4 cup chopped celery. 3/4 cup chopped green bell pepper, and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 12 minutes stirring occasionally.
Step 14- Add ground beef, 1/2-pound diced ham, 1/2 teaspoon salt, 1 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Seafood magic, 1 teaspoon Chef Paul’s Poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, and 1 1/2 teaspoons dried thyme. Stir all ingredients together.
Step 15- Add 2 pounds peeled cleaned and deveined shrimp and 1/2-pound real crab meat. Stir all ingredients together. Let sauté for 5 minutes stirring occasionally.
Turn fire off
Step 16- Add 1 cup plain crumbs and 3/4 cup shrimp stock. Stir all ingredients together. Let cool for 15 minutes.
Preheat oven to 350 degrees.
Step 17- Add ground beef mixture into each individual bell pepper half. You can fill them slightly past the top of each bell pepper half. Place into 11×17 inch baking pan.
Step 18- Sprinkle plain breadcrumbs on top of each individual bell pepper.
Step 19- Place into preheated 350-degree oven for 30 minutes. Let bell peppers cool for 10 minutes before serving. For best results serve bell peppers the next day after they have been cooked. The flavors will settle and increase overnight.
Storing your Bell peppers
1- Place bell peppers into baking pan and cover with aluminum foil. They can stay in fridge for 4 days.
2- If you want to freeze your bell peppers, individually wrap each bell pepper with aluminum foil, place into a freezer or a vacuum seal bag just in case if you want to vacuum seal. They will last in your freezer up to 6 months. You can have them all year long.
YouTube instructional video
