Shrimp Stuffed Bell Peppers Recipe Recipe For Zucchini

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SHRIMP STUFFED BELL PEPPERS



Shrimp Stuffed Bell Peppers image

Something that I had come up with from mixing a few recipes together. Ever since I had created this it has been a must have almost every few weeks from the family.

Provided by D1gitalR1ze

Categories     Low Cholesterol

Time 50m

Yield 4 Stuffed Peppers, 4 serving(s)

Number Of Ingredients 12

4 green bell peppers, tops off, seedless
4 slices bacon
1/2 lb shrimp, Uncooked, Peeled, Deviened
1 garlic clove, minced
1/2 medium onion, Chopped Onion
1 cup arborio rice
2 cups chicken broth (approx)
salt
pepper
1 tablespoon Worcestershire sauce
8 ounces canned tomato sauce
1/4 cup breadcrumbs

Steps:

  • Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
  • Cook Bacon and save Grease.
  • Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
  • Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
  • Remove Shrimp and Onions for heat and place into a bowl and keep warm.
  • In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
  • Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
  • Add Salt and Pepper to taste.
  • Put mixture into boiled Bell Peppers until heaping.
  • Sprinkle Bread Crumbs atop Bell Peppers.
  • Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.

Nutrition Facts : Calories 349.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.9, Sodium 1153.8, Carbohydrate 56.4, Fiber 4.8, Sugar 7, Protein 17.2

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI



Nat's Shrimp and Veggie Stuffed Zucchini image

A light meal that can be served alone or as a side dish. Great for an overgrown zucchini.

Provided by kelnat

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 extra large zucchini
¼ cup olive oil, divided
6 cloves garlic, finely chopped
1 shallot, finely chopped
½ pound large shrimp - shelled, deveined, and cut in half
1 large tomato - peeled, seeded and diced
8 cremini mushrooms, quartered
¼ cup grated Parmesan cheese
8 leaves fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
¼ cup grated Parmesan cheese, divided

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
  • Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
  • Reduce the oven heat to 450 degrees F (230 degrees C).
  • Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
  • Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
  • Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

Nutrition Facts : Calories 267 calories, Carbohydrate 13 g, Cholesterol 95.1 mg, Fat 17.4 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 5.3 g

SHRIMP-STUFFED GREEN PEPPERS



Shrimp-Stuffed Green Peppers image

Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Recipe #362382 which is the original one called for. From Salsa Cooking

Provided by Deantini

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 green bell peppers
2 cups cooked white rice
8 ounces cooked shrimp, cut into bite sized pieces
1 cup salsa
1 cup low-fat sour cream
1/4 cup green onion, chopped
1/2 teaspoon ground cumin
1 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Lightly oil a shalllow baking dish, about 9 x 9 inches.
  • Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
  • Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
  • Combine rice thru salt (only add salt if the rice was cooked without using salt).
  • Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
  • Bake for 40 minutes until tender.

Nutrition Facts : Calories 302.9, Fat 8.4, SaturatedFat 4.8, Cholesterol 134.1, Sodium 1126.6, Carbohydrate 39.3, Fiber 3.5, Sugar 5.1, Protein 18

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