Red Peppers Stuffed with Shrimp

Title: Red Peppers Stuffed with Shrimp

Categories: Main dish, Seafood

Yield: 4 servings

2 lg Sweet red peppers

3 T Butter

1/4 c Chopped onion

1/4 c Flour

1 c Sour cream room temperature

1 t Fresh lemon juice

1 t Dijon mustard

2 T 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

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