Stuffed Bell Peppers from Ralph & Kacoo's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Stuffed Bell Peppers from Ralph & Kacoo's

Equipment:
Buffalo Chopper
Large Skillet
Large Spoon
Measuring Spoons
Measuring cup
Steamer
1/2 cup measuring cup

Ingredients:
In large Skillet Place:
1/2 Lb. solid margarine
3/4 cup green bell peppers, chopped fine in Buffalo chopper
1/2 cup celery, chipped fine in Buffalo chopper
5 tsp garlic, chopped
3 cups yellow onions, chopped fine in Buffalo chopper
1 Tbsp salt
1 tsp black pepper
1 tsp red pepper
1 Lb. FRESH crawfish tails (if large, dice)
(If fresh crawfish tails are not available, use shrimp, 90/110 ct)
1 Lb. jumbo lump crab meat
1 cup green onions, bottoms and tops, chopped fine in Buffalo chopper
1/2 cup parsley, chopped fine in Buffalo Chopper
3 1/2 packed cups white bread crumbs (white bread chopped in Buffalo chopper)

PROCEDURE
8 cleaned bell peppers cut in half lengthwise

  • Put crab meat in sheet pan and remove shells, do not break up crab meat. Set aside.
  • In large skillet, melt 1/2 Lb. solid margarine on a low fire.
  • add the following and saute 15 minutes: (3/4 cup green bell pepper, 1/2 cup celery, 3 cups yellow onions, 5 tsp garlic)
  • Add the following and mix well (1 Tbsp salt, 1 tsp black pepper, 1/2 tsp red pepper)
  • Add 1 Lb. crawfish tails (or shrimp), mix well and cook 5 minutes. TURN OFF.
  • Add 1 cup green onions, 1/2 cup parsley, and 3 1/2 cups bread crumbs and mix well. Add 1 Lb. crab meat (being careful not to break up crab meat).
  • Put 16 cleaned bell pepper halves in steamer for 3 minutes.
  • Use 1/2 cup measure to mold 1/2 cup of stuffing on shell and form
  • Bake at 350 degrees for 12 to 15 minutes
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