Parmesan Shrimp Peppers
Source of Recipe
By Jane Sharp, Durham, N.C
List of Ingredients
1/2 cup diced celery
2 cups sliced mushrooms
1/2 cup grated carrots
1/4cup sliced scallions, no tops
1/4 cup chopped fresh parsley
1 can (14.5 ounces) diced stewed tomatoes
1 can (16 ounces) reduced sodium chicken broth
3/4 cup uncooked long grain rice
1 teaspoon dried basil
1 teaspoon coarse kosher salt
1 teaspoon Mrs. Dash lemon-pepper
2 tablespoons white wine Worcestershire sauce
1 teaspoon crushed garlic
Fresh ground pepper to taste
A few drops Tabasco (optional)
3 yellow and 3 red peppers sliced in half, length-wise, washed and seeded
2 cups precooked, peeled and deveined shrimp, tails removed
3/4 parmesan cheese
Olive oil cooking spray
1 1/2 cup fat free sour cream or plain yogurt
1/8 cup chopped garlic chives
1/2 teaspoon Mrs. Dash original blend
Recipe
1. Heat medium-sized pan with cooking spray. Saut#233; celery, carrots and onions until about half done. Add mushrooms and saute until they are slightly soft. Add more cooking spray as needed. When mushrooms are ready, add tomatoes, chicken broth, garlic, Worcestershire sauce, basil, salt, pepper and Tobasco (if desired). Add rice and bring to a boil. Gently reduce heat and cover. Cook for approximately 20 minutes, until rice is done and broth absorbed.
2. While the rice mixture cooks, use a three-quart pan to boil water. Add peppers and cook gently for approximately seven minutes. Remove from water and drain. When broth is absorbed and rice is cooked, remove from heat and add shrimp to mixture. Place peppers in baking dish, stuff with rice mixture and sprinkle with the Parmesan cheese. Bake at 325 degrees for 20 minutes or until cheese melts.
3. While peppers bake add garlic chives and Mrs. Dash to sour cream. This can be used as an optional garnish. Place peppers on platter and serve.
Serves 6.
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