1 lb. thawed raw shrimp – peeled, deveined and coarsely chopped
4 large bell peppers any color
2 tbsp. vegetable oil divided
12 oz. smoked sausage or andouille, chopped into bite sized pieces
1 large onion chopped
3 cloves minced garlic
2 1/2 c. crumbled cornbread
1 c. grated Parmesan cheese
2 eggs beaten
3/4 tsp. kosher salt + additional salt to taste, for seasoning shrimp
1/4 tsp. freshly ground black pepper + additional pepper to taste, for seasoning shrimp
Optional: Shredded Cheese for topping
Directions
Preheat oven to 375 degrees. (Remember to bake cornbread before if needed.)
Wash and dry bell peppers then cut in half lengthwise (do not cut tops off.) Remove and discard core and seeds. If you prefer a softer pepper, blanch the peppers in boiling water for 2-3 minutes. Carefully remove pepper(s) from blanching water with tongs, draining water and set aside to cool. Note – if you prefer a crisper tender pepper, you do not have to blanch.
Heat 1 tbsp. oil in skillet over medium-high heat. Add sausage and saute 5 minutes or until lightly browned. Remove with a slotted spoon to a large mixing bowl, leaving some drippings in skillet. Add remaining 1 tbsp. oil and let heat briefly. Add onions and saute for 10 minutes or until lightly caramelized. Add garlic and saute 2 minutes.
Scoop sauteed onions and garlic into the mixing bowl. Add shrimp to skillet and season to taste with salt and pepper. Cook for 2 minutes, until just starting to turn pink. You do not need to fully cook the shrimp because it will finish cooking when the peppers are baked. Add shrimp to the bowl with the other ingredients.
Add crumbled cornbread, parmesan, eggs, salt & pepper and mix well. Divide stuffing between peppers, packing it tightly. If desired, top with your favorite shredded white cheese. Place peppers in lightly greased baking dish or on a sheet pan and bake for 30 minutes, or until stuffing has reached 155 degrees.
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Shrimp & Sausage Stuffed Peppers
By Terrie Lewis | April 19, 2024
Prep: 20 min, Cook 40 min
4 Servings
Ingredients
1 lb. thawed raw shrimp – peeled, deveined and coarsely chopped
4 large bell peppers any color
2 tbsp. vegetable oil divided
12 oz. smoked sausage or andouille, chopped into bite sized pieces
1 large onion chopped
3 cloves minced garlic
2 1/2 c. crumbled cornbread
1 c. grated Parmesan cheese
2 eggs beaten
3/4 tsp. kosher salt + additional salt to taste, for seasoning shrimp
1/4 tsp. freshly ground black pepper + additional pepper to taste, for seasoning shrimp
Optional: Shredded Cheese for topping
Directions
Preheat oven to 375 degrees. (Remember to bake cornbread before if needed.)
Wash and dry bell peppers then cut in half lengthwise (do not cut tops off.) Remove and discard core and seeds. If you prefer a softer pepper, blanch the peppers in boiling water for 2-3 minutes. Carefully remove pepper(s) from blanching water with tongs, draining water and set aside to cool. Note – if you prefer a crisper tender pepper, you do not have to blanch.
Heat 1 tbsp. oil in skillet over medium-high heat. Add sausage and saute 5 minutes or until lightly browned. Remove with a slotted spoon to a large mixing bowl, leaving some drippings in skillet. Add remaining 1 tbsp. oil and let heat briefly. Add onions and saute for 10 minutes or until lightly caramelized. Add garlic and saute 2 minutes.
Scoop sauteed onions and garlic into the mixing bowl. Add shrimp to skillet and season to taste with salt and pepper. Cook for 2 minutes, until just starting to turn pink. You do not need to fully cook the shrimp because it will finish cooking when the peppers are baked. Add shrimp to the bowl with the other ingredients.
Add crumbled cornbread, parmesan, eggs, salt & pepper and mix well. Divide stuffing between peppers, packing it tightly. If desired, top with your favorite shredded white cheese. Place peppers in lightly greased baking dish or on a sheet pan and bake for 30 minutes, or until stuffing has reached 155 degrees.
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