LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Creative Eggplant and Shrimp Stuffed Bell Peppers
CREATIVE EGGPLANT AND SHRIMP STUFFED BELL PEPPERS
2 medium eggplants, peeled and diced
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
2 green bell peppers
½ c. butter
¼ lb. ground pork
¼ lb. ground beef
1 c. finely diced onion
¼ c. finely diced celery
¼ c. finely diced garlic
1 c. chicken stock
2 c. peeled medium shrimp
½ c. finely diced tomatoes
Salt/ black pepper/garlic powder
1 ½ c. Italian seasoned bread crumbs
1 ¼ c. shredded Parmesan cheese, divided
- Preheat oven 350.
- In large stockpot, boil eggplant in slightly salted water until tender, 10-12 minutes. Drain and set aside.
- Cut off top of each bell pepper.
- Mince bell pepper tops and set aside. Discard stems. Remove cores/seeds of peppers. Do not tear shells. Set aside.
- In large saute pan, melt butter. Add pork and beef, cook, stirring constantly until golden brown.
- Add eggplant, onion, celery and garlic. Cook another 3-4 minutes.
- Add stock. Bring to boil and cook until liquid is reduced to ¼ c. and meat is tender.
- Stir in shrimp and tomatoes. Season to taste.
- Add minced bell pepper tops, bread crumbs and 1 c. Parmesan cheese. Taste for seasoning.
- Stuff the bell peppers evenly with mixture.
- Sprinkle additional bread crumbs over top.
- Place peppers in a baking pan that has at least a 2” lip.
- Fill pan with 1” water. Cover with foil.
- Bake for about 40 minutes. Uncover and bake until peppers are browned, 5-8 minutes.
- Sprinkle with remaining parmesan cheese.