Jerianne Van Dijk - Vintage Peppers
Vintage Peppers
Jerianne Van Dijk
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Shrimp-stuffed Peppers




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Shrimp-stuffed Peppers
Gourmet Archives

6 green or yellow bell peppers
6 slices bacon
1 cup minced onion
3 stalks celery, minced
3/4 cup minced fresh parsley leaves
3 garlic cloves, minced
1/2 cup dry white wine
1 1/2 pounds shrimp, shelled, deveined, cut into 1/2-inch pieces
2 cups fresh bread crumbs

Cut off the top third of each pepper, discard stems, and mince the tops. Discard the seeds and the ribs from the pepper shells.
In a kettle of boiling salted water, cook the peppers for 8 minutes and transfer them, cut side down, to a rack to drain.
In a skillet cook bacon over moderate heat until crisp; drain and crumble. Pour off all but 4 tablespoons fat; in it cook the minced pepper, onion, celery, parsley and garlic, stirring, until pepper is softened. Add wine and shrimp. Cook 1 to 2 minutes, until shrimp are just firm. Transfer the
mixture to a bowl and combine it with bacon and breadcrumbs.
Stuff pepper shells with the shrimp mixture, place them in a baking dish
with 1/2 inch hot water. Bake 20 to 25 minutes at 375 degrees F. Serves 6.

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