Shrimp And Rice Stuffed Peppers Recipe
Summary
MethodBaked
Ingredients
| Green peppers | 4 Large | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| Frozen shrimp | 12 Ounce, deveined | |
| 1 sweet red pepper, seeded and chopped | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Soy sauce | 2 Tablespoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 medium-sized tomatoes, peeled, seeded, and chopped | ||
| 1/8 teaspoon liquid red pepper seasoning | ||
| 4 cups hot cooked brown rice | ||
Directions
1. Remove a 1/2-inch cap from the stem end of the peppers. Seed the peppers and steam them over boiling water for 8 minutes. Put in a baking dish with 1/4-inch water in the bottom.
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the shrimp and cook, stirring, until the shrimp turns pink and is tender.
3. Stir in the red pepper, parsley, soy sauce, pepper, tomatoes, red pepper seasoning, and cooked rice. Spoon into the peppers, cover dish tightly with aluminum foil, and bake in a 350-degree oven for 30 minutes, or until the peppers are tender and the filling is hot.
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the shrimp and cook, stirring, until the shrimp turns pink and is tender.
3. Stir in the red pepper, parsley, soy sauce, pepper, tomatoes, red pepper seasoning, and cooked rice. Spoon into the peppers, cover dish tightly with aluminum foil, and bake in a 350-degree oven for 30 minutes, or until the peppers are tender and the filling is hot.
Chef
