|Water||4 1⁄2 Cup (72 tbs)|
|Medium shrimp||1 1⁄2 Pound|
|Green pepper||8 Medium|
|Green onions||4 Small|
|Garlic||1 Clove (5 gm)|
|Cooked parboiled rice||1 Cup (16 tbs)|
|Whole wheat bread slice||1|
|Shredded mozzarella cheese||2 Ounce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Hot sauce||1 Dash|
Bring 4 1/2 cups water to a boil; add shrimp, and reduce heat.
Cook 3 minutes.
Drain well, and rinse with cold water.
Peel and devein shrimp; chop coarsely, and set aside.
Cut a slice from the top of each pepper; remove seeds.
Place peppers in boiling water; boil 5 minutes.
Drain and set aside.
Coat a large skillet with cooking spray, add margarine, and place over medium heat until margarine melts.
Add celery, onion, and garlic; saute 5 minutes or until tender.
Remove from heat.
Add chopped shrimp and remaining ingredients; stir well.
Spoon 2/3 cup seafood mixture into each pepper, arrange peppers, cut side up, in a 12- x 8- x 2-inch baking dish.
Bake at 350Â° for 30 minutes or until thoroughly heated.