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Mama Dot's Stuffed Bell Peppers Recipe

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This recipe for Mama Dot's Stuffed Bell Peppers is from The Ferry and Henderson Families Best Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lg green bell peppers
2 med. onions chopped fine
2 ribs celery chopped fine
6 toes garlic minced fine
Bread crumbs
1/2 stick butter cut into pats.
2 lbs uncooked shrimp coarsely chopped
3/4 lb Chesesi ham trimmings diced
1 ts salt
1/2 ts black pepper
1/2 ts Italian seasoning (optional)
1/2 loaf stake French bread which has been soaked and squeezed dry.
1/2 c chicken stock
Directions:
Directions:
Boil peppers till tender. Remove from water and drain. Cut peppers in half lengthwise, removing insides, discarding seeds but dicing the rest of the pulp and set aside. In heavy skillet, heat 1/3 c olive oil. Add onions, celery, garlic and reserved pulp from peppers. Let cook till onions and celery are beginning to brown at the edges. Add ham and continue cooking for about ten minutes on med/low stirring occasionally. Add chicken stock, stir. Season with salt, pepper, and Italian season, adding shrimp and continuing to cook on low for about 10 minutes. DO not overcook shrimp. Begin adding handfuls of french bread, folding in well. Add 1 egg stirring constantly for about 3-4 minutes till egg is incorporated but NOT scrambled. Remove from heat, place mixture into pepper halves in a casserole or baking dish. Top with bread crumbs and patted butter at 350 covered. Uncover for last five minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This was my mother's stuffed pepper recipe handed down from my grandmother. I would not suggest using just any ham trimmings. I use the best which is Chisesi. We make a point of buying a whole or half ham when they are on sale and then cut a portion of it into trimmings and vacuum seal them for use later. It will keep well for a year or more. Grandpa grew his own bell peppers in his garden on Spain Street. Unfortunately, we no longer have that luxury!

 

 

 

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