John Williams’ Fabulous Bayou Bell Peppers

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wwltv.com

Posted on June 16, 2011 at 4:06 PM

10 large bell peppers, cleaned

5 whole mirlitons

2 lbs. Lean ground beef

1 lb. Andouille sausage, skinned and finely chopped

2 lbs. Large shrimp, peeled and deveined

1 each yellow, red, and orange bell pepper, finely chopped

1 large yellow onion, finely chopped

5 cloves garlic, finely chopped

1 rib celery, finely chopped

1 Tbsp. Fresh parsley, minced

4 Tbsp. Melted “I Can’t Believe It’s Not Butter” spray

1 lb. Lean ground turkey

2 Tbsp. Sweet basil

1 tsp. Oregano

2 containers French bread crumbs (16-oz. Size)

2 whole eggs, well beaten

1 cup Parmesan cheese

Sea salt to taste

Fresh ground black pepper to taste

Cayenne pepper to taste (optional)

1 bottle of “I Can’t Believe It’s Not Butter” spray

 

1. Take the cleaned bell peppers and cut them in half. Then wash them thoroughly inside and out and allow them to drain on several sheets of paper towels.

2. Boil the mirlitons in water, along with a dash of salt, for about 30 to 40 minutes or until tender. When they’ve softened, peel them completely, cut them in halves, remove the seeds, and chop them into small to medium dice.

3. Brown the ground beef in the skillet over a medium-high heat (but do not completely brown the meat however). When it’s ooked appropriately, drain off and discard the excess fat and set the beef aside in a mixing bowl.

4. Place the chopped andouille sausage onto a heavy-grade paper plate. Then microwave it for exactly 3 minutes and set it aside to drain.

5. Take the shrimp and cut each one into 3 or 4 pieces. Set them aside, too, in a mixing bowl.

6. At this point, put the mirlitons in a large, deep Magnalite skillet. Then cook the diced chunks down for 10 to 15 minutes, mashing them all the while until they turn uniformly mush-like. When they mixture is relatively smooth, remove it from the skillet and place it in a bowl.

7. In the same large skillet you used to prep the mirlitons, take the chopped peppers, onions, celery, garlic and parsley and sauté them with the butter until soft and shiny (which should take about 3 to 4 minutes over medium heat).

8. Now, combine the ground beef, the ground turkey, and the sausage and cook them together in the skillet with the mirlitons until the blend gets hot. This could take about 5 minutes or so.

9. Stir into the blend the sweet basil, oregano, salt, black pepper, and red pepper until everything is once again uniform and all together in the skillet. (The whole process takes about 15 minutes from the time that you blend the seasonings and meat together). It’s at this moment that the raw shrimp are added.

10. Finally, fold in one of the containers of breadcrumbs, along with the 2 beaten eggs. Note: If at this stage the mix gets too dry, stir in a little extra water or melted butter.

11. All that’s left is to take the bell pepper shells and fill each one of them with the stuffing mixture. When they’re all done, top each half with a generous sprinkling of Parmesan cheese plus a drizzle of breadcrumbs from the second container. Finish off this step by spraying the pepper tops with butter spray.

12. Place all the stuffed peppers into a pre-heated 350-degree oven at for about 30 to 40 minutes or until the pepper tops are lightly browned and toasty. I suggest you do them covered for 20 minutes and uncovered for 15 minutes. In the end, you want them to become evenly golden on the tops. When you’re ready to eat, remove them from the oven and serve them piping hot.

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