Arlette’s Stuffed Peppers

Arlette's Stuffed Peppers

These stuffed peppers from an esteemed Cajun entertainer will wow your party guests.

Arlette's Stuffed Peppers
Serves 4
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  1. 4 medium red bell peppers, tops removed and seeded
  2. 3 slices white bread, torn into pieces
  3. 1 cup water
  4. ½ cup margarine or butter
  5. 2 cups chopped onion
  6. 2 cloves garlic, minced
  7. 3 tablespoons vegetable oil
  8. 1 pound peeled and deveined small fresh shrimp
  9. 1 large egg, lightly beaten
  10. 1 tablespoon ketchup
  11. 1 teaspoon Worcestershire sauce
  12. ¼ teaspoon Cajun seasoning
  13. ¼ teaspoon ground black pepper
  14. 3 tablespoons Japanese bread crumbs (panko)
  1. Preheat oven to 350°.
  2. Bring a large pot of water to boil over high heat. Add peppers, reduce heat to simmer, and cook 10 minutes. Drain and set peppers aside.
  3. In a small bowl, combine bread and water. Let stand 5 minutes, then drain bread and squeeze dry.
  4. In a medium skillet, melt margarine or butter over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 10 minutes. Remove from heat.
  5. In a medium skillet, heat oil over medium-high heat. Add shrimp and cook until pink and firm, stirring occasionally, 5 to 7 minutes.
  6. In a large bowl, stir together onion mixture, bread, egg, ketchup, Worcestershire, Cajun seasoning, and pepper. Add shrimp and stir until combined. Divide mixture evenly among bell peppers and place on a rimmed baking sheet. Sprinkle with bread crumbs, and bake 30 to 35 minutes.
Louisiana Cookin


  1. Can’t wait to try this recipe. Thanks Charlotte! We’ll think of you when we done on these stuffed peppers. I know they will de Devine!


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