Shrimp Stuffed Peppers
Do you ever walk into the grocery store and feel like you're in a movie where a stand of food has a beam of light shining on it, sparkling and calling your name? No? It's just me? Well ok then... Yesterday I was doing some grocery shopping (as I seem to do multiple times a week, don't judge..) and the pepper section just immediately caught my eye. They had these gorgeous, giant cubanelle peppers in the display. I just HAD to pick some up. I'm a stuffed pepper lover, and usually my pepper of choice is the good ole poblano, but today the cubanelles were especially enticing. Into the cart they went!
I headed home with a hankering for stuffed peppers that I needed to fulfill immediately, but without a plan. I rummaged through my freezer and decided upon shrimp as my protein. It's quick and easy to thaw, and cooks quickly too! I did come across the ever so annoying obstacle of peeling and deveining them since I made the mistake of not buying the ready to cook kind. A mistake I'll never make again! I made a delicious mish-mash combination with a ton of veggies, mixed it all together, stuffed them until they almost burst and popped those bad boys into the oven. It was perfection!
What you need...
- 3 oz shrimp (about 12 smaller ones), cooked and roughly chopped up (I recommend cooking them in a pan that's lightly sprayed with oil and shake your favorite seasoning on)
- 3/4 cup broccoli rice (about 85g), thawed
- 1/2 avocado (about 50g), diced
- the juice from 1/2 lime
- 1/2 roma tomato (about 50g)
- 1 tbsp finely chopped shallot/garlic scapes
- 1/2 jalapeno pepper, chopped
- salt & pepper to taste
- 2 large cubanelle or poblano peppers (about 200g)
- Preheat the oven to 350 degrees Fahrenheit. While heating, line a baking sheet with foil and a light spray of oil to keep the peppers from sticking.
- Mix together the cooked, chopped shrimp, broccoli rice, avocado, lime juice, roma tomato, shallot, jalapeno, salt and pepper.
- Cut the ends off the peppers and carefully remove the seeds from inside. Stuff the mixture inside of the peppers and put onto the baking sheet.
- Once the oven is heated, put the peppers in and bake for about 20 minutes, turning halfway, until heated all the way through (the USDA suggests 140 degrees Fahrenheit).
- Remove from oven once done and let them sit for about 5 minutes until they are cooled off enough to eat, and enjoy!
**Serves one. Multiply as needed!
Macros: 7.5g of Fat, 18.5g of Carbohydrates, 23g of Protein, about 235 Calories. (These are approximate, and may vary based on preparation type and other factors)
