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–+ servings

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.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings: 8 people
Course: Main Dish
Ingredients Method Notes

Ingredients
  

  • 1 28oz organic whole tomatoes I use Italian
  • 1 tbsp garlic oowder
  • 1 tbsp onion powder
  • 1 tsp Paprika
  • 1 tsp dried parsley
  • 1 tbsp sweetener of choice I use xylitol
  • black pepper cayenne pepper to taste
  • 1 large onion About 1 cup - chopped
  • 3 cloves garlic minced
  • 1 cup celery leaves and stems finely chopped
  • 1 -2 lb wild shrimp pealled, deveined and chopped large
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tsp Paprika
  • 1 tsp dried parsley
  • 1 tbsp chopped fresh thyme
  • 3 cups celery ribs with leaves minced
  • 4 -5 bell peppers
  • 3 cups cauliflower rice
  • 1 cup grated Key Gold Cheddar

Method
 

  1. Start by bringing a large pot of water to a rolling boil
  2. Submerge the whole peppers in the boiling water and blanch until a tender DO NOT OVERCOOK. remove and drain well. 4 to 7 minutes
  3. Slice the peppers in half and set aside
  4. In the meantime while peppers are blanching, Preheat oven to 350 degrees
  5. Place a little EVOO in a pot and on medium heat saute the onions until transparent, about 4 to 8 minutes.
  6. Add the garlic and cook until fragrant, about 1 minute,
  7. Add the tomatoes, squishing them in your hand one at a time into the onion mixture and stir.
  8. Add garlic powder, onion powder, parika, parsley, sweetener, black and cayenne pepper and thyme. Allow to simmer about 20 minutes.
  9. 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
  10. Add the marinated shrimp and half of the prepared tomato sauce and cook until shrimp is just opaque
  11. fold in the rice cauliflower SEE NOTE*
  12. Fill each half of the pepper generously with the stuffing mixture, one by one and place in the casserole dish
  13. Bake for 25 to 30 minutes until cooked through
  14. Remove from oven and set the broiler on high
  15. 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.

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