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Eleanor's Stuffed Peppers




Source of Recipe


Internet


List of Ingredients




12 Small to Medium Green Bell Peppers, halved
Water
2 Teaspoons (or a capful) of Liquid Crab Boil
2 Cups of raw Shrimp, peeled and deveined
2 Onions, chopped
2 Bunches of Green Onions, chopped
5 Toes of Garlic, minced
2 Bunches of Parsley, chopped
1 Loaf of French Bread (long, Po-Boy Size)
Salt and Pepper, to taste
Bread Crumbs


Recipe



In a saucepan, simmer the bell pepper halves in water, until tender. Drain well and set aside.

Boil the shrimp (for 5 or 10 minutes -- just until they turn pink) in water that has been seasoned with 2 teaspoons of liquid crab boil. Drain shrimp, reserving the water in which they were boiled. Chop shrimp. Set both shrimp and water aside.

In a skillet, saute chopped onion, garlic, parsley, and green onions until tender. Remove these sauteed vegetables to a mixing bowl.

In the bowl, combine the cooked vegetables and the reserved shrimp.

Dip bread pieces into the reserved shrimp-water, then squeeze excess liquid from the bread and add to the shrimp-vegetable mixture Mix ingredients, ading salt and peppr to taste.

Spoon the mixture into the reserved bell pepper halves. Place the halves in a baking dish and sprinkle them with bread crumbs. Bake in a 350-degree Fahrenheit oven for approximately 45 minutes (the tops should be golden brown). Remove and serve.

If you would prefer, you can eliminate the bell pepper halves and bake the stuffing in a baking dish.