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2 Local Readers Show They Know Their Stuffed Peppers

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By JEFF HOUCK

The Tampa Tribune

Published: August 27, 2008

Linda Lake of Lakeland was searching for a recipe published in the late 1960s in either The Tampa Tribune or Orlando Sentinel for stuffed bell peppers done with shrimp instead of beef.

Terry Hurd of Dade City read the request and came to Lake's aid.

"I've never requested or supplied a recipe for your column, but I couldn't ignore this one, since I actually have such a recipe," Hurd e-mailed. "It was cut out of a magazine many years ago, and I'm ashamed to say I've never tried it. Guess I'll have to make it now! I'm sure I won't be the only one to send you this recipe, but I hope it helps Linda from Lakeland."

Joan M. Holshue of Apollo Beach e-mailed this recipe for Creole stuffed peppers. She found it in the "River Road Cookbook" published by the Junior League of Baton Rouge.

Recipe Request

Valerie Brown of Odessa wants a recipe for orange poundcake topped with a glaze.

The best we could do was a Dieter's Poundcake we printed in 1995. There's no glaze for it - hence the word "dieter."

Can someone help Valerie find a more decadent version?

SHRIMP AND RICE STUFFED PEPPERS

6 large green peppers

1/4 cup finely chopped onion

2 tablespoons vegetable oil

8 ounces fresh or frozen shelled and deveined shrimp, chopped

4 cups hot, cooked brown rice

1 red pepper, chopped

1/4 cup chopped parsley
1 tablespoon soy sauce
1/4 teaspoon pepper
2 medium-size ripe tomatoes, peeled, seeded and diced

1/8 teaspoon liquid red pepper seasoning
Cut a 1/2-inch slice from stem end of peppers; remove seeds. Steam peppers in a colander over boiling water for 8 minutes.

Saute onion in oil in a large skillet until tender but not brown, about 2 minutes. Add shrimp and cook, stirring constantly, until shrimp turns pink and is tender, about 5 minutes.

Stir in remaining ingredients, including cooked rice. Mix well. Spoon into peppers.
Place peppers in a baking dish with water barely covering bottom of dish. Cover dish tightly with aluminum foil.

Bake at 350 degrees for 30 minutes or until peppers are tender and filling is piping hot. Makes 6 servings.

CREOLE STUFFED PEPPERS

1 egg, beaten

2 pounds fresh shrimp, peeled and chopped

2 tablespoons oil

Salt and pepper to taste

6 bell peppers, finely chopped

1/2 large onion, finely chopped

1/2 to 3/4 cup finely chopped celery

1 cup homemade bread crumbs

8 to 10 bell pepper halves

Buttered, seasoned Italian bread crumbs

Add egg to chopped shrimp. Salt and pepper well, and mix thoroughly. Saute shrimp mixture in oil until cooked. Add more oil and chopped peppers, onion and celery. Cook until soft and mushy. Add plain bread crumbs and season, if necessary. Scald bell pepper halves and stuff with shrimp mixture. Top with seasoned bread crumbs. Cook in greased pan in a 350-degree oven about 45 minutes. Makes four to six servings.

DIETER'S POUNDCAKE

Nonstick cooking spray

21/2 cups plus 1 teaspoon sifted cake flour

1/2 cup margarine, softened

2/3 cup sugar

3 egg whites or 1/2 cup egg substitute

1 tablespoon vanilla

1 teaspoon almond extract

3/4 teaspoon baking soda

1/4 teaspoon salt

1 carton (8 ounces) low-fat vanilla yogurt

Preheat oven to 350 degrees. Coat the bottom and sides of an 8-inch loaf pan with nonstick cooking spray. Dust with 1 teaspoon of flour and set aside.

In the bowl of an electric mixer, cream margarine and sugar together until light and fluffy. Add egg whites and beat for 4 minutes on medium speed. Add vanilla and almond extracts and beat well. Combine 21/2 cups flour with baking soda and salt. Add flour mixture to margarine mixture alternately with yogurt. Pour into prepared pan or pans. Bake 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. Makes 16 servings.

Calories 166; protein 3 grams, sodium 172 milligrams, fat 6 grams, trace if cholesterol, carbohydrates 24 grams, calories from fats 32 percent

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601; or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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