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Seafood Stuffed Peppers

Heart.Foods's picture
Ingredients
  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
  Pepper 1⁄8 Teaspoon
  Hot sauce 1 Dash
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Pepper
Interest: 
Healthy

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