Cravin' Cajun Stuffed Bell Peppers

Recipes / Cravin' Cajun Stuffed Bell Peppers



Think outside that Dirty Rice box! Here’s a fun and different way to incorporate a Cajun classic with fresh produce and a flavorful blend of proteins. Your peppers will thank you!


  • Louisiana Fish Fry Products Dirty Rice Mix (8 oz. box)
  • 6 medium-sized bell peppers
  • 1/2 lb. ground beef
  • 1/2 lb. fresh shrimp (peeled, de-veined & chopped)
  • 2 1/4 cups water
  • 8 oz plain bread crumbs
  • shredded cheddar cheese

    Recommended Products

    Dirty Rice Mix - Box 8 oz


    Halve peppers, clean and parboil for 5 minutes. Plunge in ice water then drain. Brown ground beef in a saucepan until thoroughly cooked (165° F) and drain. Add water and Louisiana Fish Fry Products Dirty Rice Mix. Stir and bring to a boil. Stir in shrimp, reduce heat and cook covered for 20-25 minutes. Preheat oven to 350º F. Place 12 peppers halved in baking dish and stuff with rice mixture. Sprinkle tops liberally with bread crumbs. Bake 10-15 minutes. Remove from oven and cover each pepper with shredded cheddar cheese. Bake for 5 minutes or until cheese is melted. Serves 6-8. ENJOY!


    Devein Shrimp

    To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

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