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Title: Seafood-Stu&fed Peppers
Categories: Seafood Diet Heart
Yield: 8 Servings
| 4 1/2 | c | Water |
| 1 1/2 | lb | Medium-size fresh unpeeled shrimp |
| 8 | Medium-size green peppers | |
| Vegetable cooking spray | ||
| 1 | ts | Reduced-calorie margarine |
| 1/2 | c | Chopped green onions |
| 1/3 | c | Chopped celery |
| 1 | Clove garlic, minced | |
| 3/4 | lb | Fresh lump crabmeat, drained |
| 1 | c | Cooked long-grain rice, cooked without salt or fat |
| 1/2 | c | Shredded part-skim mozzarella cheese |
| 1/4 | c | Grated Parmesan cheese |
| 2 | tb | Chopped fresh parsley |
| 1/8 | ts | Pepper |
| ds | Hot sauce |
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Peel, devein, and coarsely chop shrimp; set aside.
Cut tops off peppers; discard tops. Remove and discard seeds. Cook peppers in boiling water to cover 5 minutes. Drain peppers, and set aside.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add green onions, celery, and garlic; saute 5 minutes or until vegetables are tender. Remove from heat; add shrimp, crabmeat, and remaining ingredients, stirring well.
Spoon shrimp mixture evenly into peppers. Place peppers in a 13x9x2 inch baking dish. Add water to a depth of 1 inch. Bake at 350F for 25 to 30 minutes or until thoroughly heated.
Nutritional Information Per Serving: Calories 192 % fat per serving 20 Protein 23.3 Fat 4.3 Saturated fat 1.6 Carbohydrate 15.0 Fiber 2.5 Cholesterol 142 Sodium 323
Source: The Healthy Heart Cookbook
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