The original recipe didn't have shrimp in it, it actually had no meat, but I had 1/2 a pound of shrimp that we need to eat and it sounds like it would go good. And pretty healthy, if you use fat free/low fat cheese. The peppers turned out better than I expected. They were also more filling than I thought, I ate my serving and sat there for a minute and realized I was completely satisfied. The pepper were soft but not mushy, the cheese/ranch flavor was delicious on top of the sweet peppers. I think I actually like this recipe better than any other stuffed pepper recipe I've ever had.... It's is a keeper in our house!!
makes: 4 servings
2 red, yellow, or orange bell peppers (whatever is cheaper)
1 Tbsp Olive oil
1/2 onion chopped
1 cup diced yellow pepper
1 cup diced red pepper
1 cup cooked brown rice
2 Tbsp dried ranch seasoning
1 cup low fat shredded cheddar cheese
1/2 lb shrimp, cooked and diced
Preheat oven to 375. Split whole peppers in half and seed them. Set Aside.
Heat olive oil in a saute pan over medium heat. Add onion and cook until translucent. Add chopped peppers and continue sauteing for 3-4 minutes, or until peppers are tender.
In a large bowl, stir together rice, ranch dressing, shrimp and sauteed pepper/onion mixture. Fold in cheese. Stuff pepper halves with the rice/cheese mixture. Place in a baking dish and bake for 30 minutes, or until heated through.