SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
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
SEAFOOD STUFFED BELL PEPPERS RECIPE - (3.8/5)
Provided by á-47820
Number Of Ingredients 15
Steps:
- Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat
SHRIMP WITH RED AND YELLOW PEPPERS
Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.
Provided by MarraMamba
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
SHRIMP STUFFED BELL PEPPERS
Have no idea where I got this recipe some 40 or so years ago! It was a favorite with my family. I like to use couscous but it also works well with cooked rice. The measurements, as listed, should stuff 4 "average-size" home-grown peppers. If using particularly large or small ones, adjustments may need to be made. Shrimp all those years ago were cheap. But even still, sometimes the budget was tight. Those were the times there was more couscous and less shrimp in the stuffing!! Still good, though.
Provided by northpointer2
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Parboil peppers for about 5 minutes to soften slightly. Turn upside down to drain. Saute garlic and onion in the olive oil (or butter) until softened. Add water and 1/4 t salt; bring to boil. Stir in couscous and take pot off heat. Cover and allow to sit for 5 minutes. Fluff with fork; mix in Worcestershire sauce, tomato sauce, salt, pepper and shrimp. Place peppers in greased baking dish and fill with shrimp mixture. Toss the crumbled bread in melted butter and put on top of peppers. Put small amount of water in bottom of dish and bake peppers 350 degrees, loosely covered with foil, for about 15 minutes. Remove foil and continue to bake an additional 15-20 minutes until heated through and crumbs are lightly browned. (This is a great dish to make ahead, refrigerate, then pop in the oven when you get home from work. Will need additional baking time).
Nutrition Facts : Calories 377.9, Fat 11.1, SaturatedFat 4.6, Cholesterol 236.3, Sodium 819.6, Carbohydrate 39.4, Fiber 4.8, Sugar 6.3, Protein 30.2
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
PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES
Make and share this Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes recipe from Food.com.
Provided by King Lu
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine and heat both oils in a heavy large skillet over medium-high heat.
- Add peppers and saute until crisp-tender, about 5 minutes.
- Using a slotted spoon, transfer peppers to a bowl.
- Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
- Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
- Add broth, wine and tomato paste to same skillet.
- Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- During the last minute add cream if you are using it, and let cook an extra minute or two.
- Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
- Drain; return pasta to same pot.
- Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
- Toss over low heat until warmed through and sauce coats pasta.
- Season with salt and pepper to taste and enjoy.
- Note: If all peppers are not available any combination will do.
- Shrimps and Scallops can be replaced with chicken.
Nutrition Facts : Calories 698.5, Fat 20.1, SaturatedFat 5.3, Cholesterol 121.7, Sodium 983.1, Carbohydrate 84.8, Fiber 12.7, Sugar 4.9, Protein 39.6
SHRIMP AND RICE STUFFED BELL PEPPERS
I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!
Provided by Erin Marie M
Categories < 60 Mins
Time 35m
Yield 1 Pepper, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Cut tops off peppers and remove the seeds and ribs.
- Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
- When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
- Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
- Add bread crumbs and 1/2 the parmesan cheese.
- Stuff peppers graciously and top with the remaining parmesan cheese.
- Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.
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