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Stuffed Red Peppers

Shrimp and Sausage Stuffed Red Peppers


½ lb Italian sausage (hot or sweet)

½ lb raw shrimp

½ cup fresh grated parmesan or romano cheese

½ cup seasoned Italian breadcrumbs

2 Tbl chopped fresh basil

½ tsp salt

¼ tsp fresh ground pepper

4 large red bell peppers


Preheat oven to 350. Fill a large pot or pasta cooker with water and bring to a
boil. Carefully cut around the stem of the peppers and remove along with seeds
being careful not to break the pepper. Place the peppers into the boiling pot
of water for about 5 minutes to soften. This reduces the baking time but don’t
boil them too long, you don’t want them to be mushy.

Take the peppers out of the water
and drain. While the peppers are cooling cook your sausage until just brown.
Don’t over cook. You can use bulk sausage or link sausage taken out of the
casing. Wash, peel and de-vein shrimp. Coarsely chop raw shrimp and put into a
large bowl. Add sausage, cheese, breadcrumbs, basil, salt and pepper. Gently
mix ingredients together in bowl.

Mixture should be moist. If it seems
too wet add more breadcrumbs. If too dry, drizzle in a little water or white
wine. Spoon the mixture into peppers filling all the way to the top. Place the
peppers upright in a baking dish, top with a little more cheese and
breadcrumbs, and bake for 30 minutes.

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