New Orleans Stuffed Bell Peppers
New Orleans Stuffed Bell Peppers
Ingredients
For the Shrimp Stock
- 6 cups water
- 2 stalks celery, roughly chopped
- 1/2 onion, quartered
- 1 pound shrimp heads and shells, from 1 pound shrimp
For the Stuffed Peppers
- 4 green bell peppers
- 1 pound ground pork
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups breadcrumbs
- 2 teaspoons Creole seasoning, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Begin by preparing the shrimp stock. In a large pot, combine 6 cups of water, roughly chopped celery stalks, quartered onion, and the shrimp heads and shells. Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 20 minutes to develop a rich flavor.
⏱️ 25 min
- 2
While the stock simmers, prepare the green bell peppers. Wash them thoroughly. Carefully cut off the tops of each bell pepper. Using a spoon or paring knife, remove the seeds and any white membranes from the inside, creating a hollow cavity. Set aside.
⏱️ 10 min
- 3
Once the shrimp stock has simmered, strain it through a fine-mesh sieve into a heatproof measuring cup or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and set the strained stock aside. You should have approximately 4-5 cups of stock.
⏱️ 5 min
- 4
In a large Dutch oven or heavy-bottomed pot, add the ground pork. Cook over medium-high heat, breaking up the meat with a wooden spoon, until it is thoroughly browned and no pink remains. This should take about 8-10 minutes. Drain any excess grease and transfer the cooked ground pork to a large mixing bowl.
⏱️ 10 min
- 5
Add the peeled and deveined shrimp to the same pot (no need to clean it). Cook over medium-high heat for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook. Remove the cooked shrimp from the pot and add them to the bowl with the cooked ground pork.
⏱️ 5 min
- 6
Add 1 tablespoon of olive oil to the same pot. Add the finely chopped yellow onion, finely chopped celery, and finely chopped red bell pepper. Sauté over medium heat for 5-7 minutes, or until the vegetables begin to soften and become fragrant. Add the minced garlic and continue to sauté for another minute until aromatic.
⏱️ 8 min
- 7
Preheat your oven to 375°F. Return the cooked ground pork and cooked shrimp to the pot with the sautéed vegetables. Add the breadcrumbs, Creole seasoning, black pepper, and salt. Pour in 1 1/2 cups of the prepared shrimp stock. Stir all the ingredients together thoroughly until well combined and the mixture is moist. Adjust seasoning to taste.
⏱️ 10 min•🌡️ 375
- 8
Place the hollowed green bell peppers in a baking dish that has a rack, or directly in a deep baking dish if you don't have a rack. Carefully spoon the prepared filling into each bell pepper, mounding it generously on top. Pour 1 cup of the remaining shrimp stock into the bottom of the baking dish (around the peppers, not directly into them) to create steam during baking.
⏱️ 10 min
- 9
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, or until the bell peppers are tender and the tops of the filling are lightly browned and crisp.
⏱️ 60 min•🌡️ 375
- 10
Carefully remove the stuffed bell peppers from the oven. Let them rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
New Orleans Stuffed Bell Peppers
For the Shrimp Stock
- 6 cups water
- 2 stalks celery, roughly chopped
- 1/2 onion, quartered
- 1 pound shrimp heads and shells, from 1 pound shrimp
For the Stuffed Peppers
- 4 green bell peppers
- 1 pound ground pork
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups breadcrumbs
- 2 teaspoons Creole seasoning, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Begin by preparing the shrimp stock. In a large pot, combine 6 cups of water, roughly chopped celery stalks, quartered onion, and the shrimp heads and shells. Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 20 minutes to develop a rich flavor.
⏱️ 25 min - 2
While the stock simmers, prepare the green bell peppers. Wash them thoroughly. Carefully cut off the tops of each bell pepper. Using a spoon or paring knife, remove the seeds and any white membranes from the inside, creating a hollow cavity. Set aside.
⏱️ 10 min - 3
Once the shrimp stock has simmered, strain it through a fine-mesh sieve into a heatproof measuring cup or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and set the strained stock aside. You should have approximately 4-5 cups of stock.
⏱️ 5 min - 4
In a large Dutch oven or heavy-bottomed pot, add the ground pork. Cook over medium-high heat, breaking up the meat with a wooden spoon, until it is thoroughly browned and no pink remains. This should take about 8-10 minutes. Drain any excess grease and transfer the cooked ground pork to a large mixing bowl.
⏱️ 10 min - 5
Add the peeled and deveined shrimp to the same pot (no need to clean it). Cook over medium-high heat for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook. Remove the cooked shrimp from the pot and add them to the bowl with the cooked ground pork.
⏱️ 5 min - 6
Add 1 tablespoon of olive oil to the same pot. Add the finely chopped yellow onion, finely chopped celery, and finely chopped red bell pepper. Sauté over medium heat for 5-7 minutes, or until the vegetables begin to soften and become fragrant. Add the minced garlic and continue to sauté for another minute until aromatic.
⏱️ 8 min - 7
Preheat your oven to 375°F. Return the cooked ground pork and cooked shrimp to the pot with the sautéed vegetables. Add the breadcrumbs, Creole seasoning, black pepper, and salt. Pour in 1 1/2 cups of the prepared shrimp stock. Stir all the ingredients together thoroughly until well combined and the mixture is moist. Adjust seasoning to taste.
⏱️ 10 min•🌡️ 375 - 8
Place the hollowed green bell peppers in a baking dish that has a rack, or directly in a deep baking dish if you don't have a rack. Carefully spoon the prepared filling into each bell pepper, mounding it generously on top. Pour 1 cup of the remaining shrimp stock into the bottom of the baking dish (around the peppers, not directly into them) to create steam during baking.
⏱️ 10 min - 9
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, or until the bell peppers are tender and the tops of the filling are lightly browned and crisp.
⏱️ 60 min•🌡️ 375 - 10
Carefully remove the stuffed bell peppers from the oven. Let them rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot.
⏱️ 5 min