Shrimp Stuffed Bell Peppers

• Seafood

  • 1 1/2 lb Shrimp, medium-sized

• Produce

  • 1 10 oz. can Cream of mushroom
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 1 Parsley, fresh
  • 6 Red bell peppers
  • 1 15 oz. can Tomatoes
  • 1 Yellow onion, large

• Condiments

  • 1 8 oz. can Tomato sauce

• Pasta & Grains

  • 6 cups Rice, cooked

• Baking & Spices

  • 1 Creole seasoning

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 1/2 stick Butter
  • 1 cups Cheese

• Liquids

  • 1 cups Water

Found on diaryofarecipecollector.com

Ingredients

• 6 cups cooked rice (I cooked 2 cups raw rice)
• 1½ tbsp olive oil
• ½ stick butter
• 1½ to 2 lbs. medium sized shrimp (peeled/deveined), seasoned with 1½ tsp creole seasoning
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• Creole seasoning to taste
• 1 15 oz. can diced tomatoes
• 1 8 oz. can tomato sauce
• 1 10 oz. can cream of mushroom
• 6 red bell peppers
• 1 to 2 cups water
• 1 to 1½ cups shredded cheese
• Fresh chopped parsley

Directions

• Begin by making rice so it can be ready when shrimp sauce is ready.
• Heat olive oil and butter in a large pot over medium high heat.
• Season shrimp with creole seasoning.
• Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
• Remove shrimp to a bowl.
• Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
• Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
• Add shrimp back to sauce and stir.
• Stir in cooked rice. Turn off heat.
• Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Arrange in one large casserole dish or two smaller dishes.
• Fill each pepper with a good amount of shrimp mixture.
• Pour 1 cup of water into the bottom of casserole dish (or both dishes if using two).
• Cover casserole dish with foil and seal tightly.
• Bake at 350 for 1 hour.
• Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.