Shrimp-Stuffed Peppers

Southern Living
8 servings


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8 large green bell peppers
3 1/2 pounds unpeeled, medium-size fresh shrimp
3/4 cup butter or margarine
1 bunch green onions, diced
1 cup diced onion
3 celery stalks, diced
1 1/2 cups fine, dry breadcrumbs
1/4 teaspoon salt
1/2 teaspoon pepper


Cut tops from bell peppers; remove and discard seeds and membrane. Set aside.

Peel shrimp, and devein, if desired; set aside.

Melt butter in a large skillet over medium heat; add onions and celery, and sauté 2 minutes. Reduce heat to low; add shrimp, and saute 3 minutes or until shrimp turn pink. Remove from heat; stir in breadcrumbs, salt, and pepper. Spoon evenly into peppers, and place in an 11- x 7-inch baking dish. Add hot water to dish to a depth of 1 inch.

Bake at 350° for 35 minutes or until thoroughly heated.

Created date

October 2003