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Shrimp-Stuffed Peppers

southern.chef's picture
Ingredients
  Uncooked rice 1⁄4 Cup (4 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Green pepper 2 Medium, cored, seeded
  Canned shrimp 4 1⁄2 Ounce, drained, rinsed
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Chopped onion 1 Tablespoon
  Hot sauce 2 Drop
  Cracker crumbs 2 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
Directions

Combine rice, water, and salt in a saucepan, bring to a boil.
Cover, reduce heat, and simmer 17 to 20 minutes or until done.
Remove from heat, set aside.
Cook green peppers in boiling salted water 5 minutes, drain.
Set aside 2 shrimp.
Combine rice, remaining shrimp, mayonnaise, onion, and hot sauce, mix well.
Spoon into peppers, place in an 8 1/2- x 4 1/2- x 3-inch loafpan.
Combine cracker crumbs and butter, mix well.
Sprinkle on peppers, bake, uncovered, at 350° for 30 minutes.
Garnish with reserved shrimp.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
2

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 550 Calories from Fat 333

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 42.3 mg14.1%

Sodium 537.7 mg22.4%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4 g16.1%

Sugars 6.4 g

Protein 18 g35.2%

Vitamin A 14.9% Vitamin C 202%

Calcium 2.9% Iron 5.9%

*Based on a 2000 Calorie diet

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Shrimp-Stuffed Peppers Recipe