Shrimp-Stuffed Green Peppers |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Salsa Cruda / Pico De Gallo which is the original one called for. From Salsa Cooking Ingredients:
4 green bell peppers |
2 cups cooked white rice |
8 ounces cooked shrimp, cut into bite sized pieces |
1 cup salsa |
1 cup low-fat sour cream |
1/4 cup green onion, chopped |
1/2 teaspoon ground cumin |
1 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Lightly oil a shalllow baking dish, about 9 x 9 inches.
3. Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
4. Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
5. Combine rice thru salt (only add salt if the rice was cooked without using salt).
6. Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
7. Bake for 40 minutes until tender.
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