Fish & Seafood

Cheesy Shrimp & Rice Stuffed Peppers

You can’t go wrong with stuffed peppers.  They’re an all-in-one dinner

You have your protein, your starch and your veggie all together in a convenient serving vessel!

For this variation, we chose to use shrimp as the protein for a somewhat lighter version

Heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat

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Season one pound of cleaned & deveined shrimp with 1 teaspoon of cajun seasoning

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Toss the shrimp with the seasoning mix and place in the heated pan in a single layer

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Cook for 2 minutes then flip every last one of them

Cook for 2 more minutes and remove from pan to a separate bowl

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Meanwhile, back at the ranch…

Chop one medium onion, one green pepper and 2 cloves of garlic

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Add into pan and stir so the veggies are coated with the olive oil & butter

If the pan seems dry, feel free to add in a drizzle of olive oil

Saute 5 – 6 minutes until the onions are translucent and the peppers are softened

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Measure out 16 ounces of diced tomatoes with juice and 1/2 cup of cream of mushroom soup

Add in to veggie mixture

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Mix the ingredients in the pan and simmer on medium high for 5 minutes

Season with a teaspoon of kosher salt

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Halve and remove the seeds & ribs from 3 red bell peppers

It doesn’t matter if they’re different sizes

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Add in 2 cups of cooked rice and gently combine

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Add in the reserved shrimp, mix, and now we’re ready to stuff

Taste a spoonful and adjust the seasonings if necessary at this point

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Overfill each pepper half with the mixture and snuggle into an oven safe dish

You may have some left over.  That’s okay… think quesadilla filling

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Add a 1/2 cup of stock into the bottom of the dish and evenly distribute one cup of sharp shredded cheddar onto the peppers

Cover with foil and bake for 40 minutes on 350 degrees

Uncover and bake 10 minutes more

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Then broil until browned and bubbly

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Serve with a side salad for a Simply delicious, healthy meal

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Enjoy!!

Simply Sundays ~ Cheesy Shrimp & Rice Stuffed Peppers

  • Servings: 4-6
  • Time: 30 prep, 55 cook
  • Difficulty: Medium
  • Print

Ingredients

2 tablespoons of butter

1 tablespoon of olive oil

1 pound of cleaned & deveined shrimp

1 teaspoon of cajun seasoning

1 medium onion, chopped

1 green pepper, chopped

2 cloves of garlic, minced

16 ounces of diced tomatoes with juice

1/2 cup of cream of mushroom soup

kosher salt

3 red bell peppers, seeds & ribs removed

2 cups of cooked rice

1/2 cup of stock

1 cup of sharp shredded cheddar

Directions

Preheat your oven to 350 degrees

Heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat

Season one pound of cleaned & deveined shrimp with 1 teaspoon of cajun seasoning; toss the shrimp with the seasoning mix and place in the heated pan in a single layer

Cook for 2 minutes then flip & cook for 2 more minutes; remove from pan to a separate bowl

Chop one medium onion, one green pepper and 2 cloves of garlic; add into pan and stir so the veggies are coated with the olive oil & butter

If the pan seems dry, feel free to add in a drizzle of olive oil

Saute 5 – 6 minutes until the onions are translucent and the peppers are softened

Measure out 16 ounces of diced tomatoes with juice and 1/2 cup of cream of mushroom soup; add in to veggie mixture

Mix the ingredients in the pan and simmer on medium high for 5 minutes; season with a teaspoon of kosher salt

Add in 2 cups of cooked rice and gently combine; add in the reserved shrimp and mix

Taste a spoonful and adjust the seasonings if necessary at this point

Halve and remove the seeds & ribs from 3 red bell peppers

Overfill each pepper half with the mixture and snuggle into an oven safe dish

Add a 1/2 cup of stock into the bottom of the dish and evenly distribute one cup of sharp shredded cheddar onto the peppers

Cover with foil and bake for 40 minutes on 350 degrees

Uncover and bake 10 minutes more; broil until browned and bubbly

© Simply Sundays 2016
All rights reserved

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