WOW! What an amazing recipe. Spread your expensive seafood in this dish and serve for a large dinner party or a few dinners for family. It is definitely a Sunday dinner or any day of the week. I serve mine with a nice salad on the side.
| Prep Time | 30 minutes |
| Cook Time | 1 Hour + |
| Servings |
people
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Ingredients
- 2 28oz organic whole tomatoes I use Italian
- 1 tbsp garlic oowder
- 1 tbsp onion powder
- 1 tsp Paprika
- 1 tsp dried parsley
- 1 tbsp sweetener of choice I use xylitol
- black pepper cayenne pepper to taste
- 1 large onion About 1 cup - chopped
- 3 cloves garlic minced
- 4 tbsp chopped fresh thyme
- 1 -2 lb wild shrimp pealled, deveined and chopped large
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tsp Paprika
- 1 tsp dried parsley
- 1 black pepper and cayenne to taste
- 3 tbsp good EVOO
- 1 onion minced
- 3 cups celery ribs with leaves minced
- 3 cups cauliflower rice fresh or frozen (romanesco also works here)
- 4 bell peppers any color, seeds and membranes removed and cut in half lengthwise
- 1 cup grated Kerry Gold Cheddar or Pepper Jack from our farm grated
Ingredients
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Instructions
- Start by bringing a large pot of water to a rolling boil
- Submerge the whole peppers in the boiling water and blanch until a tender (green ones will turn an army green) DO NOT OVERCOOK. remove and drain well.
- Slice the peppers in half and set aside
- In the meantime while peppers are blanching, Preheat oven to 350 degrees
- Place a little EVOO in a pot and on medium heat saute the onions until transparent, about 4 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute,
- Add the tomatoes, squishing them in your hand one at a time into the onion mixture and stir.
- Add garlic powder, onion powder, parika, parsley, sweetener, black and cayenne pepper and thyme. Allow to simmer about 20 minutes.
- While sauce is cooking add your chopped shrimp to a bowl and add lemon zest, garlic powder, onion powder, paprika, parsley and black and cayenne peppers to taste and set aside
- Brown the additional onion and celery in a pot in a little EVOO.
- Add the minced garlic and cook until fragrant (about 1 minute)
- Add the marinated shrimp and half of the prepared tomato sauce and cook until shrimp is just opaque
- Remove from heat and fold in the rice cauliflower SEE NOTE*
- Pour 3/4 of the remaining tomato sauce in the bottom of a casserole dish
- Fill each half of the pepper generously with the stuffing mixture, one by one and place in the casserole dish over the sauce
- Spoon a little sauce over each pepper half
- Bake for 25 to 30 minutes until cooked through
- Remove from oven and set the broiler on high
- Top each pepper with the cheese of choice and broil for 1 to 2 minutes more until cheese is melted.
Recipe Notes
NOTE* If using whole fresh cauliflower or romanesco, place flowerettes in the food processor and process until rice-like consistency is achieved. (Or you can use frozen riced cauliflower)
I always serve this with a big salad and some homemade keto cornbread.
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