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    You are in: Home / Recipes / Shrimp and Rice Stuffed Bell Peppers Recipe
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    Shrimp and Rice Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Erin Marie M's Note:

    I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

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    Ingredients:

    Serves: 6

    Yield:

    Pepper

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Cut tops off peppers and remove the seeds and ribs.
    3. 3
      Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
    4. 4
      When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
    5. 5
      Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
    6. 6
      Add bread crumbs and 1/2 the parmesan cheese.
    7. 7
      Stuff peppers graciously and top with the remaining parmesan cheese.
    8. 8
      Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

    Ratings & Reviews:

    • on September 21, 2012

      15

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp and Rice Stuffed Bell Peppers

    Serving Size: 1 (274 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 313.2
     
    Calories from Fat 81
    26%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.5 g
    17%
    Cholesterol 109.9 mg
    36%
    Sodium 1999.1 mg
    83%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 4.2 g
    16%
    Sugars 4.4 g
    17%
    Protein 21.1 g
    42%

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