Creole Stuff Bell Peppers

 

Ingredients 

 

 (Bell Peppers):

• 10 bell peppers
• 1 pack of Diced Ham
• Trinity or Creole Seasoning (white onion, green bell peppers)
• 1 lb of shrimp (don’t throw shrimp heads away, need for later)
• 1 TB Sacheres
• 1 TB Parsley
• 1 TB Garlic powder
• 1 TB Onion powder
• 3 LB Ground meat (85/15)
• 1 bay leaf
• Bread crumbs

 

Ingredients

 

 (Shrimp Pasta):

• 1 TB for all seasonings
• 1/2 pound of shrimp
• Heavy whipping cream
• 1 pack of Parmesan shredded cheese
• Thyme
• Rosemary
• Parsley
• Tony sacheres
• Olive oil
• Salt
• Pepper

Start with cutting bell peppers down the middle to make 20 bell peppers, clean with spoon and put to side.

In a stew pot, combine all ingredients except for shrimp into pot (will put in later cuz shrimp cooks fast)

Cook until juice emerge into pot, turn on medium for 10 mins cook with lid on top, add shrimp after 20 mins of cooking

With shrimp heads, boil 1 cup of water and cook shrimp heads for 15 mins until it’s a broth, pour that juice into the pot with strainer, cook down for 15 mins more, add bread crumbs. Once thicken, stuffed meat concoction into the bell peppers that was cleaned out in step 1 put into oven for 20 minutes until brown on top

For Shrimp pasta:

BOil some penne in a pot

In a skillet add olive oil, once hot add shrimp and the seasonings, cook until shrimp is cooked and add whipping cream and Parmesan cheese, until melted, add cooked penne into Alfredo cream sauce as Al Dante cook until tender!! Add salt and pepper for taste