Shrimp-Stuffed Peppers Recipe
Ingredients
| Uncooked rice | 1⁄4 Cup (4 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Green pepper | 2 Medium, cored, seeded | |
| Canned shrimp | 4 1⁄2 Ounce, drained, rinsed | |
| Mayonnaise | 1⁄3 Cup (5.33 tbs) | |
| Chopped onion | 1 Tablespoon | |
| Hot sauce | 2 Drop | |
| Cracker crumbs | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 550 Calories from Fat 333
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 42.3 mg14.1%
Sodium 537.7 mg22.4%
Total Carbohydrates 37 g12.4%
Dietary Fiber 4 g16.1%
Sugars 6.4 g
Protein 18 g35.2%
Vitamin A 14.9% Vitamin C 202%
Calcium 2.9% Iron 5.9%
*Based on a 2000 Calorie diet
Directions
Cover, reduce heat, and simmer 17 to 20 minutes or until done.
Remove from heat, set aside.
Cook green peppers in boiling salted water 5 minutes, drain.
Set aside 2 shrimp.
Combine rice, remaining shrimp, mayonnaise, onion, and hot sauce, mix well.
Spoon into peppers, place in an 8 1/2- x 4 1/2- x 3-inch loafpan.
Combine cracker crumbs and butter, mix well.
Sprinkle on peppers, bake, uncovered, at 350° for 30 minutes.
Garnish with reserved shrimp.
Chef
