1lb.raw shrimppeeled, deveined and coarsely chopped
4large bell peppersany color
2tbsp.vegetable oildivided
12oz.andouille sausagechopped
1large sweet onionchopped
3clovesminced garlic
2 1/2c.crumbled cornbread
1c.grated Parmesan cheese
2eggsbeaten
3/4tsp.kosher salt + additional saltto taste, for seasoning shrimp
1/4tsp.freshly ground black pepper + additional pepperto taste, for seasoning shrimp
1tbsp.snipped fresh chivesoptional
Instructions
Preheat oven to 375 degrees.
Wash and dry bell peppers then cut in half lengthwise (do not cut tops off.) Remove and discard core and seeds. If you prefer a softer pepper, bring a pot of water to boil with enough water to cover peppers (you can use a small pot and blanch the peppers one at a time or a larger pot and blanch them all at once.) Place pepper(s) in boiling water and blanch for 2-3 minutes. Carefully remove pepper(s) from water with tongs, draining all water and set aside to cool. Note - this step is not required if you prefer a more crisp tender pepper.
Heat 1 tbsp. oil in skillet over medium-high heat. Add sausage and saute 5 minutes or until lightly browned. Remove with a slotted spoon to a large mixing bowl, leaving drippings in skillet. Add remaining 1 tbsp. oil and let heat briefly. Add onions and saute for 10 minutes or until lightly caramelized. Add garlic and saute 2 minutes. Scoop sauteed onions and garlic into mixing bowl. Add shrimp to skillet and season to taste season with salt and pepper. Saute for 2 minutes, until just starting to turn pink. You do not need to fully cook the shrimp because it will finish cooking when the peppers are baked. Add shrimp to the mixing bowl.
Add crumbled cornbread, Parmesan, eggs, salt and pepper and mix well. Divide stuffing between peppers, packing it tightly. Place peppers in lightly greased baking dish or on a sheet pan and bake for 30 minutes, or until stuffing has reached 155 degrees. Top with snipped fresh chives, if desired.