Creole Shrimp Stuffed Peppers with Cauliflower Rice
WOW! What an amazing recipe. Spread your expensive seafood in this dish and serve for a large dinner party or a few dinners for family. It is definitely a Sunday dinner or any day of the week. I serve mine with a nice salad on the side.
Ingredients
Method
- Start by bringing a large pot of water to a rolling boil
- Submerge the whole peppers in the boiling water and blanch until a tender DO NOT OVERCOOK. remove and drain well. 4 to 7 minutes
- Slice the peppers in half and set aside
- In the meantime while peppers are blanching, Preheat oven to 350 degrees
- Place a little EVOO in a pot and on medium heat saute the onions until transparent, about 4 to 8 minutes.
- Add the garlic and cook until fragrant, about 1 minute,
- Add the tomatoes, squishing them in your hand one at a time into the onion mixture and stir.
- Add garlic powder, onion powder, parika, parsley, sweetener, black and cayenne pepper and thyme. Allow to simmer about 20 minutes.
- While sauce is cooking add your chopped shrimp to a bowl and add lemon zest, garlic powder, onion powder, paprika, parsley and black and cayenne peppers to taste and set aside
- Add the marinated shrimp and half of the prepared tomato sauce and cook until shrimp is just opaque
- fold in the rice cauliflower SEE NOTE*
- Fill each half of the pepper generously with the stuffing mixture, one by one and place in the casserole dish
- Bake for 25 to 30 minutes until cooked through
- Remove from oven and set the broiler on high
- Top each pepper with the cheese of choice and broil for 1 to 2 minutes more until cheese is melted.
Notes
NOTE* If using whole fresh cauliflower or romanesco, place flowerettes in the food processor and process until rice-like consistency is achieved. (Or you can use frozen riced cauliflower)
I always serve this with a big salad and some homemade keto cornbread.
