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RECIPES/Family Entrees
Seafood Stuffed Bell Peppers
Recommended Servings
5 ot 6

2 cups of zuchini, cut into matchstick pieces

1 one pound bag of frozen shrimp, medium to large sized, tails removed

1 16 oz package of mock seafood, does not matter what kind, cut into pieces, unless you purchased pieces

1/2 cup cooked rice

1 cup of Italian style breadcrumbs

5 or 6 large bell peppers, red or green or combo

1/2 cup onions, finely chopped

1/2 cup celery finely chopped

1/2 cup green onion tops

1 to 2 cloves roasted garlic, squeezed out


Blanch/Boil pepper for 10 to 15 minutes, drain and cool. Cut of the tops when cool, remove the seeds, cut small piece from bottom, to set flat, and place in baking pan ready for the oven.

Saute your onions, peppers, and zuchini, until tender. You can also do this in the microwave. For this recipe, you do want the veggies tender, not tender crisp. Set aside.

Thaw your shrimp well, using either refrigerator method, or cold running water method. Drain, and put them into a non stick skillet. Cook three to five minutes, and then drain the excess water off the shrimp, add some butter to the pan, then cook for a minute or two until shrimp have started to brown, add your mock seafood, and cook until it begins to brown a little.

Mix the veggies and the seafood mixture back together in the pan. Put heat on low and simmer about 15 minutes, add a little water or butter if needed, do not let dry out.

Remove from heat and add the 1/2 cup of cooked rice to the seafood and veggie mix. Stuff the bell peppers with the seafood and rice mixture. Sprinkle with bread crumbs.

Bake at 350 degrees fo about 40 minutes, check often and do not let over cook and dry out.

Note: you can use this same filling in grape leaves, cabbage leaves, or to stuff and broil tomatoes with. It is also good for stuffed zuchini squash boats--for these take out the egg plant, and add the zuchinni in that you removed from the squash to make the boat with. Bake same as with peppers, actually any type of squash may be used, such as acorn or summer squash, or patty pan.


Servings: 5 ot 6

Nutritional information per serving

No nutrition information available

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