Creole Shrimp Stuffed Peppers with Cauliflower Rice
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.
Servings Prep Time
8people 30minutes
Cook Time
1Hour +
Servings Prep Time
8people 30minutes
Cook Time
1Hour +
  1. Start by bringing a large pot of water to a rolling boil
  2. 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.
  3. Slice the peppers in half and set aside
  4. In the meantime while peppers are blanching, Preheat oven to 350 degrees
  5. Place a little EVOO in a pot and on medium heat saute the onions until transparent, about 4 to 5 minutes.
  6. Add the garlic and cook until fragrant, about 1 minute,
  7. Add the tomatoes, squishing them in your hand one at a time into the onion mixture and stir.
  8. Add garlic powder, onion powder, parika, parsley, sweetener, black and cayenne pepper and thyme. Allow to simmer about 20 minutes.
  9. 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
  10. Brown the additional onion and celery in a pot in a little EVOO.
  11. Add the minced garlic and cook until fragrant (about 1 minute)
  12. Add the marinated shrimp and half of the prepared tomato sauce and cook until shrimp is just opaque
  13. Remove from heat and fold in the rice cauliflower SEE NOTE*
  14. Pour 3/4 of the remaining tomato sauce in the bottom of a casserole dish
  15. Fill each half of the pepper generously with the stuffing mixture, one by one and place in the casserole dish over the sauce
  16. Spoon a little sauce over each pepper half
  17. Bake for 25 to 30 minutes until cooked through
  18. Remove from oven and set the broiler on high
  19. 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.

Creole stuffed shrimp pepperscornbread