Red peppers stuffed with shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sweet red peppers |
| 3 | tablespoons | Butter |
| ¼ | cup | Chopped onion |
| ¼ | cup | Flour |
| 1 | cup | Sour cream room temperature |
| 1 | teaspoon | Fresh lemon juice |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | can | Water chestnuts, drained |
| And thinly sliced (8 oz.) | ||
| 2 | cups | Cooked tiny shrimp |
| Salt and freshly ground | ||
| White pepper | ||
| ½ | cup | Monterey Jack cheese finely |
| Shredded | ||
Directions
Directions; 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