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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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