Thursday, September 8, 2011

Creamy Shrimp and Rice Stuffed Peppers

Are you ready for some football? With the NFL season premiering tonight, it is prime season for consuming mass quantities of delicious snacks. Although I usually use Packer games as an excuse to indulge in junk food (and Wisconsin microbrews), sometimes it's nice to have something a bit healthier(though never at the price of flavor) and these stuffed peppers fit the bill. They're creamy, cheesy, and satisfying, but filled with seafood, whole grains, and vegetables, and easy to prepare in large quantities if you're having friends and family over for the game. And what's more appropriate than something smothered in cheese with the game if you're a Packer fan (like me)? Serve these alongside some chips and salsa for a game day snack you can indulge in without feeling guilty. Already have big plans for some deep-fried deliciousness with the game? Make up a batch of these with a side of veggies for a quick and tasty dinner another night.

Creamy Shrimp and Rice Stuffed Peppers
serves 4

4 small bell peppers or large poblano peppers
1/2 cup sour cream
1/2 cup roasted tomatillo (or other) salsa
1 cup cooked brown rice
8 ounces cooked salad shrimp, thawed, rinsed, and patted dry
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack or mozzarella cheese

1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, mix sour cream and salsa together in a large bowl. Add rice, shrimp, scallions, and cilantro and stir well to combine. Season to taste with salt and black pepper.

3. Divide rice mixture evenly among the four pepper halves, top with shredded cheese, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

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