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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