Saturday, September 10, 2011

Italian Shrimp Parmesan Stuffed Peppers Recipe




6 green or red peppers cleaned and seeded and hollowed out leaving a empty cavity

1 cup of quick cooking rice raw
1 1/2 cups frozen baby shrimp thawed (easier to stuff them with but you can use larger ones if you like)
 1/4  teaspoon garlic powder, cayenne pepper, basil, oregano
 salt and pepper to taste
1 egg slightly beaten
4 tablespoons of grated cheese
1 tablespoon chopped parsley
1 small can of tomato sauce 4 oz
Sauce:
1 can tomato paste mixed with 1/2 cup water
1/2 cup white wine (extra water for the bottom of pan)
Mix in a bowl, add 4 fresh garlic cloves peeled minced fine
Set aside.
Topping
1/2 cup italian flavored panko bread crumbs
1 tablespoon pecorino romano grated cheese
3 tablespoons extra virgin olive oil 1/2 teaspoon garlic powder, oregano
dash of cayenne pepper
Mix all above ingredients in a bowl together and set aside
2 cups mozzarella cheese
olive oil

In a large bowl mix, egg, shrimp, tomato sauce, herbs,  raw rice, spices and cheese. Mix together well, proceed to then stuff peppers. Place in lightly sprayed baking dish. Top with bread crumb mixture. Drizzle the tops with olive oil.
Pour the tomato wine sauce on the bottom of  the baking dish with water and cloves of garlic. Spoon tomato paste wine sauce around the sides of the peppers in the pan, while baking baste the tops with sauce adding more water if it gets too thick. Bake for at least 40 minutes or until tender. Five minutes before they are done sprinkle with mozzarella, broil until cheese is browned.

I love to serve bow tie pasta on the side or whatever your favorite pasta is preferred.
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