Shrimp And Rice Stuffed Peppers
|Green peppers||4 Large|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Peeled and deveined shrimp||12 Ounce (Fresh Or Frozen)|
|Sweet red pepper||1 , seeded and chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Liquid red pepper seasoning||1⁄8 Teaspoon|
|Hot cooked brown rice||4 Cup (64 tbs)|
1. Remove a 1/2-inch cap from the stem end of the peppers. Seed the peppers and steam them over boiling water for 8 minutes. Put in a baking dish with 1/4-inch water in the bottom.
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the shrimp and cook, stirring, until the shrimp turns pink and is tender.
3. Stir in the red pepper, parsley, soy sauce, pepper, tomatoes, red pepper seasoning, and cooked rice. Spoon into the peppers, cover dish tightly with aluminum foil, and bake in a 350-degree oven for 30 minutes, or until the peppers are tender and the filling is hot.