Red Peppers Stuffed with Shrimp
Ingredients2 lrg Sweet red peppers
3 tbl Butter
1/4 cup Chopped onion
1/4 cup Flour
1 cup Sour cream room temperature
1 tsp Fresh lemon juice
1 tsp Dijon mustard
2 tbl Chopped fresh parsley
1 can Water chestnuts, drained
And thinly sliced (8 oz.)
2 cup Cooked tiny shrimp
Salt and freshly ground
1/2 cup Monterey Jack cheese finely Shredded
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.
Credit: Recipe from HealthyHomeRecipes.com.