Stuffed Bell Peppers

1/2 lb Fleischman's margarine
2 medium to large onions, chopped
3/4 to 1 cup celery, chopped
1/2 teaspoon Kitchen Bouquet
1 tablespoon garlic powder, to taste
Tony Chachere's Creole Seasoning, to taste
Salt to taste
2 pounds fresh shrimp, cut into small pieces
1 pound white crab meat
1 cup Progresso Italian bread crumbs
12 medium to large bell peppers

Preheat oven to 400F. Melt margarine, then add onions and celery. No need to add bell peppers because the stuffing will be flavored when the bell peppers are baked. Add everything else except shrimp and crab. Cook on medium heat until wilted. Add shrimp. Cook about 2 to 3 minutes. Add crab meat. Continue cooking on medium heat until water from seafood is evaporated. Once water is gone, let the mixture brown. Do this by letting it stick to bottom of pot, then stirring and scraping the bottom of the pot to prevent burning. Than add a little water at least 4 or 5 times. Do not leave pot unattended. After the mixture is browned add enough water (approximately 3/4 cup) to make mixture soggy. Add bread crumbs. Stuff peppers. Sprinkle bread crumbs on top of each pepper; this will give the bell peppers a crispy topping. Line roasting pan with foil. Bake covered 1 hour. Uncover and continue baking 30 minutes.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana