Recipe by Erin Marie M
I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!
Top Review by deniseed_8289471
WAAAAY too spicy! It's my fault - I should have used some common sense when preparing this recipe, but I just followed it exactly. As much as I WANTED to be able to eat them - and wanted my guest to be able to eat them - they were entirely too spicy. I'm not a spice wimp either! There was an underlying delicious flavor, but it just wasn't worth the mouth-flaming spicy hotness! Could be a delightful recipe if you're careful to tone the use of cayenne and white pepper WAAAAAY down.
- 1 lb shrimp
- 6 bell peppers (any color)
- 1 tablespoon olive oil
- 1⁄2 cup tomato sauce
- 1 cup parmesan cheese
- 1⁄4 cup breadcrumbs
- 1⁄2 cup brown rice
- 1⁄2 cup white rice
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon white pepper
- spices, can be altered to individual taste
Directions See How It's Made
- Preheat oven to 375 degrees.
- Cut tops off peppers and remove the seeds and ribs.
- Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
- When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
- Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
- Add bread crumbs and 1/2 the parmesan cheese.
- Stuff peppers graciously and top with the remaining parmesan cheese.
- Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.