Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Red Peppers Stuffed With Shrimp




Source of Recipe


Internet


List of Ingredients




2 lg Sweet red peppers
3 tb Butter
1/4 c Chopped onion
1/4 c Flour
1 c Sour cream room temperature
1 ts Fresh lemon juice
1 ts Dijon mustard
2 tb Chopped fresh parsley
1 cn Water chestnuts, drained
And thinly sliced (8 oz.)
2 c Cooked tiny shrimp
Salt and freshly ground
White pepper
1/2 c Monterey Jack cheese finely
Shredded


Recipe



Preheat oven 350 degrees. Halve peppers lengthwise, remove
seeds and membrane. Blance for 4 minutes in boiling water, drain. Melt
butter and saute onion until soft, do not brown. Sprinkle with flour
and cook until bubbly. Remove from heat and blend in sour cream.
Cook over low heat until thickened. Add lemon juice, mustard,
parsley, water chestnuts, and lastly shrimp. Season with salt and
pepper. Spoon into pepper shells, and sprinkle tops with cheese. Bake
30 minutes till heated through and cheese is bubbly. source marina