Bell peppers
stuffed with shrimp are a favorite Lenten dish in the South.
Whether served as an appetizer or a main course, stuffed bell peppers are an all-around favorite. However, in the South, there's a variation of the dish that uses bread stuffing and shrimp instead of the more traditional style, which uses rice and ground meat. The former seems to better absorb the sweet flavor of the pepper itself.
Instructions
1. Add chopped vegetables and melt stick of butter in skillet on medium-high heat. Stir vegetables in until they begin to soften or become sauteed.
2. Add a dash of Tabasco sauce and then add the shrimp into the heated mix. Stir thoroughly, allowing the shrimp to turn a bright orange.
3. Add 3 cups of water and the stuffing into the mix. Stir it in very well. Reduce heat to low.
4. Add sage, thyme and gumbo file (derived from the sassafras plant as a food thickener). The file lends a nice flavor to the shrimp and natural juices of the pepper.
5. Remove from heat and allow 15 minutes to cool. Then, use a spoon to scoop the mixture into the hollow bell peppers. Place the six stuffed peppers on a baking pan and bake on 350 degrees for approximately 45 minutes or until the stuffing protruding from the top of the peppers has turned golden brown.
Tags: bell peppers
