SHRIMP GREEN PEPPER RECIPE RECIPES

SHRIMP-STUFFED GREEN PEPPERS RECIPE - MEXICAN.FOOD.COM

Shrimp-Stuffed Green Peppers Recipe - Mexican.Food.com image

Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Recipe #362382 which is the original one called for. From Salsa Cooking

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 302.9, FatContent 8.4, SaturatedFatContent 4.8, CholesterolContent 134.1, SodiumContent 1126.6, CarbohydrateContent 39.3, FiberContent 3.5, SugarContent 5.1, ProteinContent 18

EASY SHRIMP STIR-FRY WITH GREEN PEPPER, PINEAPPLE & BACON ...

Easy Shrimp Stir-Fry with Green Pepper, Pineapple & Bacon ... image

This sweet, spicy and super-easy shrimp-and-vegetable stir-fry starts with a very small amount of bacon in the wok, which creates drippings that add tons of smoky flavor to the vegetables and shrimp that go in next. Keep the salt in check by using reduced-sodium tamari sauce. To complete this easy healthy dinner, add cooked brown rice.

Provided by Breana Killeen

Categories Healthy Stir Fry Recipes

Total Time 20 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons sweet chili sauce
2 tablespoons Shaoxing rice wine (see Tip) or dry sherry
2 tablespoons reduced-sodium tamari
2 tablespoons water
2 teaspoons cornstarch
2 ounces thick-cut bacon, cut into 1/2-inch pieces
1 large green bell pepper, chopped
12 ounces peeled and deveined raw shrimp (21-25 count)
1 bunch scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
¼ teaspoon crushed red pepper
1?½ cups chopped fresh pineapple (1-inch pieces)

Steps:

Combine chili sauce, rice wine (or sherry), tamari, water and cornstarch in a small bowl. Set next to the stove.
Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.

Nutrition Facts : Calories 180.1 calories, CarbohydrateContent 17.7 g, CholesterolContent 142.1 mg, FatContent 2.6 g, FiberContent 2.2 g, ProteinContent 21 g, SaturatedFatContent 0.8 g, SodiumContent 613.1 mg, SugarContent 11.6 g

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