From his boat in Galliano, Bryan, and his wife Corina, shrimp the waters of coastal
Seafood Stuffed Peppers
8 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
1 cup chopped onions
1 cup green peppers chopped
1 cup celery chopped
1 stick butter
2 cloves garlic chopped
2 cups mushrooms, chopped fine
1 small pimento and juice
1 can cheddar cheese soup
1 teaspoon salt
1 can cream of mushroom soup
4 cups peeled deveined shrimp
2 cups cooked rice
1/4 cups breadcrumbs
1/2 cups grated pepper Jack cheese
1 cup chopped green onions
1/3 cups chopped parsley
Tabasco to taste
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Cook onions, bell pepper, celery, and butter until tender. Add mushrooms and cook until soft. Add soups, garlic, parsley, green onions, pimento, and shrimp.
Heat thoroughly until shrimp are cooked. Add salt and Tabasco to taste. Stir in rice.
Fill the peppers with the rice mixture and top each with a sprinkle of the cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Crawfish can be substituted for the shrimp.