Beazell's Cook Book

Bell Pepper Italiano by Lisa Dantin

Recipe detail

  • ( 5 Assessment ) 

Bell Pepper Italiano – Contributed by Lisa Dantin   




1 1/2 pounds ground beef

1 pound shrimp

1 large bag of dried shrimp (soak in cold water for 30 minutes to plump and soften)

6 medium-large bell peppers (cleaned and cut into chunks)

1 can Rotel tomatoes

1 can tomato paste (small can)

1 tomato sauce (small can)

1 tablespoon heaping garlic

1 onion, chopped

3 tablespoons Beazell's Cajun Seasoning, (more or less to your liking)

Grated Parmesan & Romano cheese

1 ½ cups white rice, cooked

Dry Italian bread crumbs



Preheat oven to 300 degrees.

Brown ground meat and drain grease. Add bell peppers, onion, garlic, tomato paste, tomato sauce, Rotel tomatoes, and Beazell’s. Mix well. Cook for about 1 1/2 hours until bell peppers are cooked down and lose that bright green color. Add fresh shrimp and drained dried shrimp. Cook on low-med. heat an additional 45 minutes to 1 hour until shrimp are cooked. Add shredded cheese, 1 1/2 cup of cooked rice and mix well. Pour mixture into a two baking dishes sprayed first with Pam. Sprinkle with dry Italian bread crumbs. Bake in pre-heated 300 degree oven for 20 minutes and then put broiler on low and let brown lightly. This tastes just like stuffed bell peppers but without the trouble of stuffing them.