Ingredients:
6 red bell peppers
1 lb. medium shrimp, cooked and cleaned
3 cloves garlic
1/2 cup raw rice
1 can cream of mushroom soup
Juice of 1 lemon
1 small onion, chopped fine
2 tbsp. butter
1 cup grated Swiss cheese
6 pats of butter
Paprika, salt and pepper to taste
Directions:
Cook rice and set aside.
Rinse and remove inside from peppers.
Mix cream of mushroom soup, lemon juice, salt, pepper, garlic, onion and 2 tbsp. butter over low heat until butter is melted, stirring constantly.
Add cooked rice and shrimp to the sauce. Cook for about 5 minutes.
Stuff peppers with this mixture, about an inch from the top, sprinkling grated Swiss cheese over the top.
Place a pat of butter on each pepper and sprinkle with paprika.
Place peppers in large rectangular baking dish with a tiny bit of water at the bottom.
Bake at 350 for about 40 minutes.
Note: If you prefer your bell pepper to be a little softer, boil the peppers in advance prior to stuffing.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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