Spicy Shrimp Fajita Stuffed Peppers

• Seafood

  • 16 oz Shrimp

• Produce

  • 1 Green bell pepper
  • 1 tsp Minced or 1 clove fresh garlic
  • 1 Onion
  • 2 Yellow bell peppers, red orange

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1 package Mccormick fajita seasoning

• Dairy

  • 8 slices Pepper jack cheese

Found on sprinkleoflovely.com

Directions

• Preheat your oven to 350 and start cooking your rice.
• Put your skillet on medium high heat and add 1 tablespoon of your oil of choice. Add your green bell pepper and cook for 5-6 minutes. Add your onion and cook just until theyre translucent.
• Add your shrimp and cook completely. (Shrimp are perfectly cooked when they take the shape of a C. If they curl tightly and look like an O theyre overdone!)
• Add 2 tablespoons of water and your McCormick Fajita Seasoning. Stir until fully incorporated.
• Add garlic and cook until fragrant. Stir in rice.
• Cut your colored bell peppers in half and remove seeds. Rinse to remove any stragglers. Pat dry.
• Generously fill your halved peppers with your rice and shrimp filling. Cover with aluminum foil and bake for 45 minutes.
• After your peppers are nice and tender (but not mushy!), remove the foil and add 1 tablespoon of pickled diced jalapenos and 2 slices of pepper jack cheese to the top of each pepper.
• Broil until cheese melts to your preference.
• Serve immediately.

Nutrition