SHRIMP STUFFED PEPPERS
Shrimp Stuffed Peppers - Sweet red bell peppers stuffed with a creamy creole shrimp rice dressing is a fabulous meal and great for company too!
Provided by Jaren
Categories Main Dish
Number Of Ingredients 15
Steps:
- Begin by making rice so it can be ready when shrimp sauce is ready.
- Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
- Heat olive oil and butter in a large pot over medium high heat.
- Season shrimp with creole seasoning.
- Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
- Remove shrimp to a bowl.
- Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
- Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
- Add shrimp back to sauce and stir.
- Stir in cooked rice. Turn off heat.
- Fill each pepper with a good amount of shrimp mixture.
- Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
- Cover casserole dish with foil and seal tightly.
- Bake at 350 for 25 minutes.
- Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.
SHRIMP STUFFED BELL PEPPERS
Something that I had come up with from mixing a few recipes together. Ever since I had created this it has been a must have almost every few weeks from the family.
Provided by D1gitalR1ze
Categories Low Cholesterol
Time 50m
Yield 4 Stuffed Peppers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
- Cook Bacon and save Grease.
- Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
- Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
- Remove Shrimp and Onions for heat and place into a bowl and keep warm.
- In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
- Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
- Add Salt and Pepper to taste.
- Put mixture into boiled Bell Peppers until heaping.
- Sprinkle Bread Crumbs atop Bell Peppers.
- Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.
Nutrition Facts : Calories 349.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.9, Sodium 1153.8, Carbohydrate 56.4, Fiber 4.8, Sugar 7, Protein 17.2
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
STUFFED GREEN BELL PEPPERS WITH SHRIMP
Make and share this Stuffed Green Bell Peppers With Shrimp recipe from Food.com.
Provided by Mary in LA.
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Crumble beef into a 1-1/2 quart microwave-safe bowl;add the onion.
- Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until meat is browned, then drain.
- Stir in 1-1/2 cups tomato sauce,water,1 tablespoon of Parmesan cheese,salt and pepper.
- Cover and microwave on high for 2-1/2 to 3-1/2 minutes.
- Stir in rice, cover and let stand for 5 minutes.
- Remove tops and seeds from the peppers; cut in half lengthwise.
- Each piece of shrimp should be cut into four and added to meat mixture.
- Stuff peppers with meat mixture, place in a ungreased microwave-safe shallow 3-quart baking dish.
- Spoon remaining tomato sauce over peppers;sprinkle with remaining cheese.
- Cover and microwave on high for 10 to 12 minutes or until peppers are tender.
- Let stand for 5 minutes before serving.
- Can also use 13 inch x 9 inch x 2 inch baking dish.
- I always make about 12 of them and then I cover each one of them with foil after they are cooled and put them in the freezer.
- Whenever I want one, I just microwave them and they taste just as good as the day I made them.
Nutrition Facts : Calories 481.1, Fat 19.9, SaturatedFat 7.8, Cholesterol 301.4, Sodium 1534.3, Carbohydrate 24.7, Fiber 4.1, Sugar 8, Protein 49.7
BELL PEPPERS WITH SHRIMP AND COCONUT RICE
Provided by Larraine Perri
Categories Side Bake Low Cal Dinner Seafood Shrimp Bell Pepper Healthy Simmer Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.
SHRIMP-STUFFED GREEN PEPPERS
Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Recipe #362382 which is the original one called for. From Salsa Cooking
Provided by Deantini
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Lightly oil a shalllow baking dish, about 9 x 9 inches.
- Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
- Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
- Combine rice thru salt (only add salt if the rice was cooked without using salt).
- Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
- Bake for 40 minutes until tender.
Nutrition Facts : Calories 302.9, Fat 8.4, SaturatedFat 4.8, Cholesterol 134.1, Sodium 1126.6, Carbohydrate 39.3, Fiber 3.5, Sugar 5.1, Protein 18
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