Red Peppers Stuffed with Shrimp
| Yield: | 4 Servings |
| Categories: | Main Dishes, Seafood |
| 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 |
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