Louisiana Shrimp-Stuffed Bell Peppers

In Louisiana we love shrimp and rice in the stuffing for bell peppers and our Taste the Seasons Cajun Trinity mix nicely seasons the mixture. We prefer red and yellow peppers for this recipe, which are sweeter than their younger green counterparts, although green bell peppers may be used.


6 medium bell peppers, cut in half lengthwise, seeds and membranes removed

1 pound ground pork

1 pound small shrimp, peeled and deveined

1 package Taste the Seasons Cajun Trinity mix

1/3 cup chicken broth

1 1/2 cups cooked white rice

Salt to taste

1/4 cup dry bread crumbs

1 teaspoon vegetable oil



In a large pot of boiling water, parboil the peppers for 3 minutes. Remove and drain on paper towels.

In a large sauté pan over medium heat, cook and stir the pork until browned. Add the shrimp and cook about 5 minutes, just until pink and opaque. Stir in the Cajun Trinity mix, broth and cooked rice. Season to taste with salt.

Pour enough water into a large baking dish to just cover the bottom. Stuff the pepper halves with the mixture and place in the baking dish. Mix bread crumbs and oil; sprinkle on top of each pepper. Bake in a preheated 350°F oven for 15-20 minutes or until the peppers are tender and the filling is heated through.


Note: For cooked white rice, bring 1 cup water to a boil in a small saucepan. Add 1/4 teaspoon salt and 1/2 cup rice; bring back to a simmer. Cover the saucepan and lower the heat to the lowest setting. Cook for about 15 minutes without removing the lid. Turn off heat and let stand, covered, about 10 minutes.

Makes 6 servings