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Stuffed Sweet Peppers Recipe
|Thyme sprig||1 , shredded|
|Onions||2 , minced|
|Worcestershire sauce||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Shrimp||1⁄2 Pound, shelled and cleaned|
|Minced celery||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Butter||1 1⁄2 Tablespoon|
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
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.