Title: Seafood Stuffed Peppers
Categories: Seafood Lowcal
Yield: 6 Servings

6		Med. red, green, or yellow
		Bell peppers
		Vegetable cooking spray
1	ts	Vegetable oil
1 1/2	c	Sliced fresh mushrooms
1/4	c	Finely chopped green onions
1	lb	Medium sized fresh shrimp,
		Peeled and deveined
3/4	lb	Bay scallops
1	tb	Lemon juice
1	ts	Dried whole dillweed
		Dash of hot sauce
		Pinch of pepper
6		Soda crackers, unsalted tops
		Crushed

Cut tops off peppers. Remove seeds and membranes. Cook peppers in boiling water to cover 5 minutes; drain and set aside. Spray a large skillet with cooking spray; add oil. Place over medium heat until hot. Add mushrooms and green onions; saute until tender. Add next 6 ingredients; cook over medium heat 3 to 4 minutes, stirring constantly. Reduce heat; add cracker crumbs, stirring until thickened. Spoon mixture into peppers, and serve immediately. Makes 6 servings.

Nutritional information per serving: calories - 147, protein - 20.3 g., fat - 2.7 g., carbohydrates - 11 g., cholesterol - 105 mg., sodium - 249 mg.

FROM: Safeway's Nutrition Awareness Program and Cooking Light magazine and cook books copyright 1992 Formatted to MM by Trish McKenna.

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