Servings: 6
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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 403g | |
Recipe makes 6 servings | |
Calories 319 | |
Calories from Fat 22 | 7% |
Total Fat 2.41g | 3% |
Saturated Fat 0.44g | 2% |
Trans Fat 0.0g | |
Cholesterol 143mg | 48% |
Sodium 388mg | 16% |
Potassium 876mg | 25% |
Total Carbs 42.06g | 11% |
Dietary Fiber 5.4g | 18% |
Sugars 10.07g | 7% |
Protein 30.06g | 48% |
Advertisement
Advertisement