Stuffed Sweet Peppers Recipe

Stuffed Sweet Peppers has a delicious taste. Stuffed Sweet Peppers get its taste from sweet pepper stuffed with shrimp stuffing and topped with breadcrumbs. Sweet peppers are prepared in special occasion and parties.


Difficulty LevelEasyCuisine
Main Ingredient


 Sweet peppers6
 Bay leaf1
 Lard/Fat3 Tablespoon
 Thyme sprig1 , shredded
 Onions2 , minced
 Worcestershire sauce1 Teaspoon
 Garlic3 Clove (15 gm), minced
 Salt1 Teaspoon
 Shrimp1⁄2 Pound, shelled and cleaned
 Toast slice8
 Minced celery1 Teaspoon
 Black pepper1⁄2 Teaspoon
 Breadcrumbs1 Cup (16 tbs)
 Butter1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1935 Calories from Fat 738

% Daily Value*

Total Fat 82 g126.9%

Saturated Fat 32.5 g162.6%

Trans Fat 0 g

Cholesterol 647.3 mg

Sodium 3829.2 mg159.6%

Total Carbohydrates 220 g73.3%

Dietary Fiber 26 g104.1%

Sugars 43.1 g

Protein 88 g176.9%

Vitamin A 94.8% Vitamin C 1263.6%

Calcium 56.9% Iron 127.1%

*Based on a 2000 Calorie diet


Put the peppers in hot water for 3 minutes to make them firm.
Take them out and let them cool.
Cut the peppers in halves from top to bottom, clean out the seeds, and trim the inside ridges.
Chop up the seeds and trimmings fine.
Melt the lard in a frying pan, add the onions and garlic, cook until brown.
Add the pepper seeds and trimmings.
Cut the shrimp fine, place in the pot with the onions and garlic.
Add celery and all seasonings, cook for 10 minutes.
Moisten the toast, mix it in well with onion and shrimp mixture, stir in the egg, and cook for 5 minutes.
Stuff into the pepper halves and lay them flat in a pan.
Sprinkle with breadcrumbs, dot with butter, and bake 15 to 20 minutes in a 450° oven.