Ingredients:
4 Bell Peppers
1/2 Onion (Chop)
1/2 Red Sweet pepper (Chop)
1/2 Yellow Sweet pepper (Chop)
1 Pk Shrimp
1-2 Cups of Rice
1/2 Tomato (Chop)
Thyme
2-3 Spring Onion (Chop)
1 Can Sweet Peas
1 Can Sweet Corn
2 Cups Cooked Rice
1-2 Cups Shredded Cheese
2 Tbsp Green Season
Olive Oil
Salt
Prego sauce
All purpose season
Methods:
Clean and slice up the shrimp into small pieces then place shrimp into a bowl, in a frying pan put about 1 tsp olive oil once the oil is hot put shrimp in the pot and seasoned it with 2 tbsp green season, 1 tbsp all-purpose season, a pinch of salt, 1 tsp parsley flakes and stir that together making sure shrimp is combined properly with the season, then add chop peppers, thyme, spring onion, tomato stir and let it cook for about 5 minutes.
After the shrimp is finished then turn off the stove and add sweet corn, sweet peas, cook rice, cheese and give it a little stir.
Then wash sweet peppers nicely and place them on a cutting board then cut off the top of the sweet peppers, remove all the seeds from the inside then lightly brush some olive oil on the peppers.
Grease baking pan and place peppers into the pan, then fill peppers up with the stuffing, then top it off with some shredded cheese and prego sauce, cover pan with foil paper so that the peppers can be cooked quickly.
Bake them at 350 degrees for 30-35 minutes using a fork to test them once the fork goes through the peppers easily it's done.
Note: Enjoy this lovely dish, and please remember to subscribe to my youtube .channel @ Carla's kitchen cc.
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