SHRIMP STUFFED PEPPERS 

Serves: 2

Ingredients:

1/2 lb.  peeled and deveined shrimp

1 small zucchini, chopped 

2 roma tomatoes, chopped 

1/3 onion, chopped  

2 garlic cloves, minced  

2 tbsp. sweet basil

2 tbsp. italian seasoning 

2 tbsp. good olive oil

1/3 cup shredded parmensan 

2 medium to large bell peppers 

-RICE-

1/2 cup arborio rice 

1/2 cup chicken broth

1/2 cup water 

Directions:

1.  Prepare Shrimp:

•  In a small bowl combine: shrimp, olive oil, half of italian seasoning, sweet basil and a pinch of salt and pepper. 
• Cover bowl with plastic wrap and place in refrigerator   

2.  Cook arborio rice as indicated on package, incorporate 1/2 cup of broth into water measurement for better taste. 

3. Chop zucchini, tomato and onion. 

4.  Prepare bell peppers: 

• cut bell peppers in half,  hollow out the insides
• preheat oven to 400 degrees 

5. Heat medium skillet, once hot add shrimp in single layer, cook until done about 2 minutes per side and transfer to plate, set aside.   

6. Roast Peppers in heat oven cut side down on baking sheet for 25 minutes. 

7. Using the same shrimp skillet prepare rice:  

• first add garlic, cook until fragrant about 1-2 minutes 
• add onion, cook until translucent about 2 minutes 
• add zucchini, cook until tender about 3-5 minutes
• add tomatoes and seasonings, cook until combined about 5 minutes 
• fold in cooked rice 
• add cooked shrimp
• let all ingredients simmer together on  LOW for 5 minutes 
• take skillet off heat and add parmesan  

8.  Take peppers from the oven turn cut side up and fill with rice mixture, top with parmesan. Serve two per plate and ENJOY! * 

* This can be served as a complete meal or as a side dish.