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Ingredients
- 2 med. onions
- 1/2 stalk celery
- 2 sm. bell peppers
- 1/2 pound shrimp
- 1 lemon
- 1 c. rice
- 1 tbsp. flour
- 3 tbsp. tomato sauce
- Tabasco sauce
- Black & red pepper (healthy pinch)
- 2-3 bay leaves
- 6-8 lg. bell peppers
- 1 sm. can lobster
- 1 sm. can crabmeat
- Bread crumbs
Directions
- Grind or possibly chop fine the 2 medium onions, 1/2 stalk celery and 2 small bell peppers. Cook down in 1/2 lb. butter. Boil 1/2 lb. shrimp with bay leaves, salt, black and red pepper and lemon wedges. Peel, devein and chop fine. Cook 1 c. rice (makes 3 c. cooked).
- Mix the flour, tomato sauce and red & black pepper together. Combine vegetables, shrimp and tomato sauce mixtures. Cook 5-10 min on medium heat. Remove from heat. Add in lobster, crabmeat and cooked rice. Cut tops from 6-8 large bell peppers and remove seeds.
- Parboil about 5 min in a little water. Stuff parboiled peppers, place in casserole and top with bread crumbs. Bake 30 min at 350 degrees. Serves about 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2422g | |
| Calories 1912 | |
| Calories from Fat 129 | 7% |
| Total Fat 14.47g | 18% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 860mg | 287% |
| Sodium 2329mg | 97% |
| Potassium 5255mg | 150% |
| Total Carbs 252.38g | 67% |
| Dietary Fiber 32.2g | 107% |
| Sugars 60.42g | 40% |
| Protein 180.34g | 289% |
