Ingredients

4-6 bell peppers
1/2 small yellow onion, minced
1/2 pound fresh mushrooms, chopped
1 celery stick, minced
1 poblano or jalapeno, seeded and minced
3 T butter for pan frying
1 pound small shrimp, peeled
1/2+ teaspoon Old Bay Seasoning
1 tsp garlic powder
Tony Chachere’s Roux Mix
2 cups leftover rice
bread crumbs

Directions

Preheat oven to 375. Cut tops off sweet peppers, and clean out seeds and membranes.

Melt butter in large fry pan and cook celery, poblano, onion, and mushrooms until tender. Add seasonings. Add shrimp and stir fry until it just begins to turn pink.

In the meantime, bring a cup of water to a boil and whisk in some Chachere’s. Stir to thicken a bit. We really don’t want a roux here, but a thin gravy.

Add the gravy to the rice/shrimp mixture. Blend well; then stuff peppers with the mixture. (Or, dice the peppers, combine with the rice/shrimp mixture, and place in a shallow baking dish.) Top with bread crumbs. Heat in oven for 25-30 minutes. (We garnished these with slices of black olives.)

This dish is delicious. I’d recommend experimenting with adding a few extra seasonings (thyme, black pepper, cayenne, etc.). You be the judge. Use whatever you like. I’ve also added a package of good smoked sausage (diced and browned). Be bold.