Stuffed Peppers With Shrimp And Rice Recipes

CAJUN STYLE STUFFED PEPPERS

Cajun Style Stuffed Peppers image

A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

Provided by Heidi Slonka

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
½ teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
¾ pound shrimp, peeled and deveined
1 ½ links of andouille sausage, diced
1 cup uncooked long-grain white rice
2 ½ cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish
Louisiana-style hot sauce

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g

SHRIMP-STUFFED POBLANO PEPPERS

Shrimp-Stuffed Poblano Peppers image

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP AND RICE STUFFED BELL PEPPERS

Shrimp and Rice Stuffed Bell Peppers image

I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

Provided by Erin Marie M

Categories < 60 Mins

Time 35m

Yield 1 Pepper, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb shrimp
6 bell peppers (any color)
1 tablespoon olive oil
1/2 cup tomato sauce
1 cup parmesan cheese
1/4 cup breadcrumbs
1/2 cup brown rice
1/2 cup white rice
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon white pepper
spices, can be altered to individual taste

Steps:

Preheat oven to 375 degrees.
Cut tops off peppers and remove the seeds and ribs.
Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
Add bread crumbs and 1/2 the parmesan cheese.
Stuff peppers graciously and top with the remaining parmesan cheese.
Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

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