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Shrimp & Crab Jambalaya Stuffed Peppers Recipe

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This recipe for Shrimp & Crab Jambalaya Stuffed Peppers is from The Bartlett~Harmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 (4 oz) cans Chicken of the SeaŽ Small Deveined Shrimp
1 (6 oz) can Chicken of the SeaŽ Crabmeat
1 tablespoon extra-virgin olive oil
1 cup onion, chopped
1 cup tomato, diced
4 cups cooked brown rice
6 oz Neufchatel cheese, softened
2 1/2 tablespoons Cajun seasoning
5 tablespoons hot sauce
1 1/2 tablespoons smoked paprika
3 green peppers
1 cup low-sodium chicken broth

Directions:
Directions:
1. Preheat oven to 400°

2. Cook brown rice according to package directions. Heat olive oil in medium sauté pan over medium heat.

3. Add onion and cook for 3 minutes, stirring occasionally, until beginning to soften.

4. Add tomatoes and cook an additional 3 minutes, stirring occasionally.

5. Combine in a medium bowl: onion, and tomato mixture, cooked rice, hot sauce, Neufchatel cheese, Cajun seasoning and smoked paprika.

6. Gently fold in shrimp and crabmeat.
Cut the bell peppers in half, removing the seeds, stem and ribs.

7. Fill peppers with jambalaya mixture, slightly overstuffing.

8. Pour chicken broth into an 11 x 9 inch baking dish and place the stuffed peppers in the broth.

9. Cover with tin foil and bake for 30 minutes, until peppers are "fork tender."

Personal Notes:
Personal Notes:
Succulent seafood meets spicy Cajun seasonings in these delicious and easy-to-make stuffed peppers.

Add a little twist-

Use green, red, yellow and orange bell peppers for a pretty presentation!

 

 

 

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