Title: Red Peppers Stuffed with Shrimp
Categories: Main dish, Seafood
Yield: 4 Servings

2 lg Sweet red peppers
3 tb Butter
1/4 c Chopped onion
1/4 c Flour
1 c Sour cream room temperature
1 ts Fresh lemon juice
1 ts Dijon mustard
2 tb Chopped fresh parsley
1 cn Water chestnuts, drained
And thinly sliced (8 oz.)
2 c Cooked tiny shrimp
Salt and freshly ground
White pepper
1/2 c Monterey Jack cheese finely
Shredded

Directions; Preheat oven 350 degrees. Halve peppers lengthwise, remove
seeds and membrane. Blance for 4 minutes in boiling water, drain. Melt
butter and saute onion until soft, do not brown. Sprinkle with flour and
cook until bubbly. Remove from heat and blend in sour cream. Cook over low
heat until thickened. Add lemon juice, mustard, parsley, water chestnuts,
and lastly shrimp. Season with salt and pepper. Spoon into pepper shells,
and sprinkle tops with cheese. Bake 30 minutes till heated through and
cheese is bubbly. source marina
Posted to MM-Recipes Digest V3 #258

Date: Fri, 20 Sep 1996 17:13:38 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)