Stuffed Bell Peppers

7 to 8 large to medium sized Bell Peppers

3 Pounds ground beef

2 Pounds small Louisiana Shrimp

1/2 Pound diced ham

1/2 Pound Real Crab meat

1 Pack Crawfish Tails

1/2lb smoked sausage

Italian breadcrumbs

SEASONINGS

1/2 Yellow onion

1 stick of Celery

1/2 Green Bell Pepper

Garlic

Dried Thyme

Tony Chachere’s Creole seasoning

Onion powder

Garlic powder

Step 2- Chop 7 or 8 Bell Peppers in half. Remove core out of center of each bell pepper and rinse each bell pepper half.

Step 3- Add 4 quarts water into a large pot. Let come to a simmer.

Step 4- Add Bell Pepper halves and let simmer for 10 minutes. Once done place par-boiled bell pepper halves on to an 11×17 inch baking pan. Let the bell pepper halves cool completely.

Peeling, Cleaning and deveining shrimp.

Add 6 tablespoons salted butter into a large pot. Let come to a simmer.

Step 13- Add 1 1/2 Cups chopped yellow onion, 3/4 cup chopped celery. 3/4 cup chopped green bell pepper, and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 12 minutes stirring occasionally.

Step 14- Add ground beef, 1/2-pound diced ham, 1/2lb smoked sausage, 2 teaspoon Tony Chachere’s creole seasoning, 2 teaspoons onion powder, 2 teaspoons garlic powder, and 1 1/2 teaspoons dried thyme. 1 cup Italian Bread crumbs.

Stir all ingredients together.

Add 2 pounds peeled cleaned and deveined shrimp and 1/2-pound real crab meat, cleansed crawfish tails. Stir all ingredients together. Let sauté for 5 minutes stirring occasionally.

Stir all ingredients together. Let cool for 15 minutes.

Add ground beef mixture into each individual bell pepper half. You can fill them slightly past the top of each bell pepper half. Place into 11×17 inch baking pan. Sprinkle breadcrumbs on top of each individual bell pepper.

Place into preheated 350-degree oven for 25 minutes. Let bell peppers cool for 10 minutes before serving.

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