Dive Into Seafood-Stuffed Peppers Recipe: A Tasty Treasure - Beard and Bonnet

Ingredients

• 1.5 lbs (680 g) medium shrimp, peeled, deveined, cut into ¾-inch pieces
• 8 cups cornbread, crumbled
• 6 cups rice, cooked
• 1.5 cups (360 ml) chicken broth, low-sodium
• 4 tbsps (56 g) butter, divided
• ¾ cup monterey jack/cheddar cheese, shredded
• 2 large eggs, beaten
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, diced
• 1 cup mushrooms, chopped
• 5 green onions, thinly sliced (greens and whites separated)
• 4 cloves garlic, minced
• 2 tsps Cajun seasoning, divided
• 2 tbsps fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tsp dried sage
• ½ tsp Tabasco sauce, or to taste