Friday, September 9, 2011

Hot Stuffed Sweet Banana Peppers

Hot Stuffed Sweet Banana Peppers

12 to 14 sweet banana peppers
1 med. yellow onion
1/2 bell pepper, finely chopped
1/8 tsp. Old Bay Seafood Seasoning
Lg. tbsp. mayonnaise
1 1/2 c. French bread crumbs moistened with 2 tbsp. milk
1 c. chopped shrimp
1/2 tsp. salt
1/4 tsp. parsley flakes
2 tbsp. butter
2 ribs celery
1 clove garlic
1/2 tsp. chicken bouillon
Melt butter, add bouillon cube or dry mix. Saute all vegetables (finely chopped) until soft. Add seasonings and bread crumbs and shrimp. Mix well. Add mayonnaise and mix well. Split peppers down one side.
Clean out seeds and membrane. Stuff with mixture. (If the mix is too dry I added cream to moisten it a bit.) Dot with one tablespoon Pace Picante Sauce or tomato sauce. Sprinkle with Canadian Italian seasoned bread crumbs. (instead of that,  I usually make a nice bechamel sauce with cheese and bake the peppers in this.)
Place in buttered baking dish. Bake at 325 degrees for 1 hour. (Skip this next part if you decide to use the sauce)  Just before done, place strips of grated Monterey Jack cheese on top of each pepper and cook until cheese is bubbly.

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