Creole Stuffed Peppers - mds.CulinaryMedicine.org

Name: Creole Stuffed Peppers - mds.CulinaryMedicine.org
Ingredients: 2 large (2-1/4 per lb, approx 3-3/4 inch long, 3 inch dia) Green bell peppers; 1 tsp. Olive oil; 1 medium White or yellow onions (diced); 1 clove Garlic, raw (minced); 2 Medium stalk Celery, raw (diced); 1 15 ounce can Canned no salt added kidney beans (drained and rinsed); 2 tsp. Salt Free Creole Seasoning; 1/16 tsp. Salt; 1/2 cup Water; 8 ounces Crabmeat (or 8 ounces peeled and deveined shrimp cut into 1/2 inch dice); 2 ounces Provolone cheese

staging.mds.culinarymedicine.org

Stuffed peppers with crabmeat and vegetables, baked to perfection—tender peppers, savory filling, and melty cheese. Perfect as a main dish or appetizer!

View full recipe on staging.mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.mds.culinarymedicine.org.

Share this recipe:

Ingredients

2 large (2-1/4 per lb, approx 3-3/4 inch long, 3 inch dia) Green bell peppers
1 tsp. Olive oil
1 medium White or yellow onions (diced)
1 clove Garlic, raw (minced)
2 Medium stalk Celery, raw (diced)
1 15 ounce can Canned no salt added kidney beans (drained and rinsed)
2 tsp. Salt Free Creole Seasoning
1/16 tsp. Salt
1/2 cup Water
8 ounces Crabmeat (or 8 ounces peeled and deveined shrimp cut into 1/2 inch dice)
2 ounces Provolone cheese