Myra Powell's Christmas Seafood Stuffed Peppers


Prep Time: 1 ½ Hours
Servings: 8-12

Quite apart from being delicious, these stuffed bell peppers add holiday cheer to the table in their shiny red and green finery.

8 large or12 medium-sized red and green bell peppers
1lb ground beef
1lb ground turkey
2 lbs 70-90 count shrimp peeled and deveined
1 (16-ounce) container claw crabmeat
1 box frozen broccoli spears
2 packs Lipton onion soup mix
¼ cup garlic minced
1/8 tsp cayenne pepper
1 egg
½ cup green onions, sliced
¼ cup chopped parsley
2 cups seasoned Italian breadcrumbs
1 tsp Tony Chachere's seasoning mix
Salt and black pepper to taste
1 (16-ounce) package shredded Mozzarella cheese

Preheat oven to 350º F. Cut and remove stems from peppers, leaving an opening for stuffing. Remove seeds. Rinse peppers in cold water. Place peppers cut side up on a baking sheet or cookie pan. Bake for about 15 minutes. Remove from oven and turn peppers upside down on paper towels to drain. In a medium-sized pot cook broccoli according to package instructions, drain, and mash to a smooth consistency and set aside. In a large skillet combine beef, turkey, soup mix, and garlic. Brown meat and drain. Add broccoli, shrimp and cayenne pepper to meat mixture and cook, stirring occasionally, for 20 minutes on medium heat. Remove from heat add crabmeat, egg, green onions, parsley, 1½ cups breadcrumbs, Tony Chachere's, salt and pepper, blending thoroughly. Stuff each pepper with meat mixture to 1 inch from top. Sprinkle with remaining breadcrumbs and cover with Mozzarella Cheese. Place on cookie sheet and bake until cheese is slightly brown: about 25 minutes.