Louisiana Fried Stuffed Bell Peppers Recipe

• 2 lg. onions, finely diced
• 1 clove garlic, finely diced
• 2 1/2 sticks butter
• 1 1/2 lbs. shrimp
• 1 pound fresh white lump crab meat
• 4 c. bread crumbs
• 1 tbsp. salt
• 1 teaspoon pepper, black
• 1/2 teaspoon red pepper
• 1 c. green onions and tops, finely minced
• 1/2 c. parsley, minced
• 5 lg. bell peppers

1. In heavy iron pot saute/fry onions and garlic in butter till wilted and transparent.
2. Add in shrimp and crab meat.
3. Cook 5 min.
4. Add in bread crumbs, salt, pepper, green onions and parsley.
5. Cook another 15 min.
6. Let stand till cold.
7. Cut bell peppers into 3 parts lengthwise.
8. Remove seeds and stems and parboil for 3 min.
9. Mound cool stuffing on each 1/3 bell pepper and form into a ball.
10. Make batter by beating Large eggs and lowfat milk together in bowl.
11. Mix cracker meal and fish-fry together in separate bowl.
12. Roll stuffed peppers in meal mix, then in egg mix, and back again in meal.
13. Fry in oil at 375 degrees till golden and warm throughout.
14. Freezes well.
15. Serves 15.

onions, clove garlic, butter, shrimp, white lump crab meat, bread crumbs, salt, pepper, red pepper, green onions, parsley, bell peppers

Taken from cookeatshare.com/recipes/louisiana-fried-stuffed-bell-peppers-21157 (may not work)