Shrimp-Stuffed Green Peppers

Deantini's Note:

Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Salsa Cruda / Pico De Gallo which is the original one called for. From Salsa Cooking

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 green bell peppers
• 2 cups cooked white rice
• 8 ounces cooked shrimp, cut into bite sized pieces
• 1 cup salsa
• 1 cup low-fat sour cream
• 1/4 cup green onion, chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon salt

Directions:

1. Preheat oven to 350°F.
2. Lightly oil a shalllow baking dish, about 9 x 9 inches.
3. Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
4. Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
5. Combine rice thru salt (only add salt if the rice was cooked without using salt).
6. Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
7. Bake for 40 minutes until tender.

Reviews

[loof]

Delightful stuffed pepper recipe! Different from my usual meat-and-sauce stuffed peppers but we really enjoyed them. I used the tiny salad shrimp and didn't chop them up. I resisted the urge to add a little cheese and was glad I did because it was not needed. Thanks for posting this great recipe!

[Annacia]

I loved the flavor in this but it could have used a bit more shrimp. As tasty as it was the shrimp got a little lost in the salsa and sour cream but then I used my favorite commercial salsa which might have been stronger. It was very easy to make too and that is always a plus. No green peppers in the house but the red looked gorgeous and also tasted good with the mix. All in all a very lovely recipe.