SHRIMP AND RICE STUFFED BELL PEPPERS

Shrimp and Rice Stuffed Bell Peppers image

Provided by Erin Marie M

Time 35m

Yield 1 Pepper, 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.