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Shrimp And Rice Stuffed Peppers

Fresh.n.Natural's picture
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2019 Calories from Fat 613

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 10.1 g50.7%

Trans Fat 0 g

Cholesterol 517.1 mg172.4%

Sodium 2250.9 mg93.8%

Total Carbohydrates 253 g84.2%

Dietary Fiber 34.8 g139.2%

Sugars 34.9 g

Protein 100 g200.8%

Vitamin A 198.8% Vitamin C 1330.9%

Calcium 41% Iron 98.1%

*Based on a 2000 Calorie diet


Shrimp And Rice Stuffed Peppers Recipe