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

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