Beazell's Cook Book

Shrimp & Eggplant Stuffed Peppers by Dawn Giroir

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2 lbs. ground beef
1 lb. shrimp, peeled & deveined
1 large eggplant, peeled and chopped
1 onion, chopped
1 bell pepper, chopped
2 large garlic cloves, minced
1/2 cup green onion, chopped
1 cups chicken broth
1 to 1 1/2 cups water
2 tsp. Beazell's Cajun Seasoning
3 cups white rice, cooked
6 bellpeppers, topped and cleaned out
1 ½ cups – 2 cups cheddar cheese, shredded
 
Brown ground meat and drain well. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
 
Add the broth and your water. You want the water to almost cover the mixture. Stir in Beazell's Cajun Seasoning and bring to a boil. Simmer stirring occasionally for about 20 - 30 minutes or until it the water has almost cooked out. The last 10 minutes or so, add your shrimp. I like to have a little liquid left in the bottom of the pot for when I add the rice. Stir in cooked rice until well mixed. 
 
Preheat oven to 350 degrees.
 
Place the mixture in each bellpepper and top with cheese. Bake about 10 minutes or until the cheese is melted completely in the peppers. 

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