Seafood Stuffed Peppers
|Water||4 1⁄2 Cup (72 tbs)|
|Unpeeled medium shrimp||1 1⁄2 Pound (Fresh)|
|Green peppers||8 Medium|
|Vegetable cooking spray||1|
|Reduced-calorie margarine||1 Teaspoon|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lump crabmeat||3⁄4 Pound, drained (Fresh)|
|Cooked long grain rice||1 Cup (16 tbs) (Cooked Without Salt Or Fat)|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Hot sauce||1 Dash|
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain; rinse with cold water.
Peel, devein, and coarsely chop shrimp; set aside.
Cut tops off peppers; discard tops.
Remove and discard seeds.
Cook peppers in boiling water to cover 5 minutes.
Drain peppers, and set aside.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add green onions, celery, and garlic; saute 5 minutes or until vegetables are tender.
Remove from heat; add shrimp, crabmeat, and remaining ingredients, stirring well.
Spoon shrimp mixture evenly into peppers.
Place peppers in a 13- x 9- x 2-inch baking dish.
Add water to a depth of 1 inch.
Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Serving size: Complete recipe
Calories 1893 Calories from Fat 356
% Daily Value*
Total Fat 40 g61.8%
Saturated Fat 14.8 g74.1%
Trans Fat 0 g
Cholesterol 1099.2 mg366.4%
Sodium 3267 mg136.1%
Total Carbohydrates 113 g37.7%
Dietary Fiber 28.3 g113.4%
Sugars 33 g
Protein 262 g523.3%
Vitamin A 252.4% Vitamin C 1774.7%
Calcium 138.8% Iron 137.5%
*Based on a 2000 Calorie diet