February 9, 2014

Shrimp and Rice Stuffed Peppers

After having a craving for shrimp and wanting some post-run carbs, I looked at a few different recipes and created these Shrimp and Rice Stuffed Peppers. They were simple to prepare and would be an easy weeknight meal.

  • 2 bell peppers
  • 3 Tbsp. butter
  • 1 sweet onion
  • 2 cloves of garlic
  • 1 cup shrimp, cooked, with tails off, and chopped
  • 2 bay leaves
  • Seasonings to taste [I used salt, pepper, garlic powder, dried basil and paprika]
  • 1 cup brown rice, cooked
  • ½ cup bread crumbs
  • 2 Tbsp. egg whites
  • 1 Tbsp. Worcestershire sauce
  • Fresh lemon juice
  1. Preheat over to 350°F.
  2. Rinse bell peppers; cut them in half; scoop out the inside.
  3. In a sauce pan over medium-low heat, melt butter and sauté the garlic and onion. Once fragrant, add the shrimp. Add in bay leaves and seasonings. Squeeze in some fresh lemon juice; let simmer for about 10 minutes.
  4. In a mixing bowl, combine the cooked brown rice, bread crumbs, egg whites, Worcestershire sauce, and the sauté mixture from step three, discarding the bay leaves.
  5. Spoon mixture into peppers, filling to the top. Carefully set peppers in baking dish with a little bit of water in the bottom (this is so they do not dry out.)
  6. Bake for 20-25 minutes and enjoy! :) 

No comments:

Post a Comment