Stuffed Bell Peppers
2 large eggplant
1 lb ground beef
30 medium sized shrimp
2 - 4 green bell peppers
italian breadcrumbs
cajun seasoning
parmesan cheese
juice of 1 lemon
01 : boil shrimp in a little crab boil or cajun seasoning (bring water to a boil, put the shrimp in for 3 minutes then let them soak until you need them again
02 : boil eggplant
03 : in a pot brown the ground beef, then add in eggplant and cook until there are no chunks on eggplant left and the two have made a well mixed goo
04 : cut the shrimp in half and add to the mixture
05 : add in about 1 cup of breadcrumbs, 1/2 cup of parmesan cheese, lemon juice, and some cajun seasoning to taste [you don't want the mixture too wet or too dry so add more breadcrumbs and cheese as needed]
06 : cut tops off of green bell peppers, and clean out. if the bell peppers are large, you can cut them in half as well. then stuff the mixture into the bell peppers and sprinkle the tops with a little parmesan cheese
07 : bake at 350 degrees for about 10 - 15 minutes [this is a great meal to save extra peppers for later in the week or freeze ... this will require a little longer in the oven to bake]
