Shrimp Stuffed Bell Peppers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Have no idea where I got this recipe some 40 or so years ago! It was a favorite with my family. I like to use couscous but it also works well with cooked rice. The measurements, as listed, should stuff 4 average-size home-grown peppers. If using particularly large or small ones, adjustments may need to be made. Shrimp all those years ago were cheap. But even still, sometimes the budget was tight. Those were the times there was more couscous and less shrimp in the stuffing!! Still good, though. Ingredients:
4 bell peppers, tops cut off and seeded |
2 garlic cloves, finely chopped |
1/4 cup chopped onion |
3/4 cup couscous |
1 cup water |
1/4 teaspoon salt |
1 tablespoon olive oil or 1 tablespoon butter |
1 tablespoon worcestershire sauce |
1 (8 ounce) can tomato sauce |
1 lb cooked shrimp, shelled, deveined, cut in bite-size pieces |
salt and pepper |
1/2 cup crumbled fresh bread |
2 tablespoons butter, melted |
Directions:
1. Parboil peppers for about 5 minutes to soften slightly. Turn upside down to drain. Saute garlic and onion in the olive oil (or butter) until softened. Add water and 1/4 t salt; bring to boil. Stir in couscous and take pot off heat. Cover and allow to sit for 5 minutes. Fluff with fork; mix in Worcestershire sauce, tomato sauce, salt, pepper and shrimp. Place peppers in greased baking dish and fill with shrimp mixture. Toss the crumbled bread in melted butter and put on top of peppers. Put small amount of water in bottom of dish and bake peppers 350 degrees, loosely covered with foil, for about 15 minutes. Remove foil and continue to bake an additional 15-20 minutes until heated through and crumbs are lightly browned. (This is a great dish to make ahead, refrigerate, then pop in the oven when you get home from work. Will need additional baking time).
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