Shrimp-&-Grits-Stuffed Peppers
In this healthy stuffed peppers recipe, shrimp and grits are stuffed inside bell peppers and baked. If you want to give the filling a kick, add the optional hot sauce. Look for bell peppers of any color that have even bottoms and can stand upright on their own when cooked.
Nutrition Profile: Bone Health, Diabetes Appropriate, Egg Free, Gluten-Free, Healthy Aging, Healthy Immunity, Heart Healthy, High Blood Pressure, High Calcium, High Protein, Low Sodium, Nut-Free, Soy-Free
Ingredients:
- 1 ½ cups water
- 1 cup low-sodium chicken broth
- ¾ cup quick grits (not instant)
- ½ teaspoon ground pepper, divided
- ¾ cup shredded extra-sharp Cheddar cheese
- ½ teaspoon hot sauce, such as Tabasco (Optional)
- 4 large bell peppers
- 1 pound peeled and deveined large shrimp (16-20 count), chopped
- 1 bunch of scallions, trimmed and sliced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Directions:
- Preheat your oven to 350°F.
- In a large saucepan, over medium-high heat, bring water and broth to a boil. Grits and 1/4 teaspoon pepper are whisked in. Reduce the heat to medium-low; cover and cook, stirring occasionally, for 5 to 7 minutes, or until thickened. Take the pan off the heat and add the cheese and hot sauce (if using). Keep warm by wrapping in a blanket.
- Scoop out the seeds from the cavities of bell peppers by cutting off the stem ends. Bake for 5 minutes after placing the peppers on one end of a large rimmed baking sheet.
- In the meantime, in a medium mixing bowl, combine the shrimp, scallions, oil, garlic powder, salt, and the remaining 1/4 teaspoon of pepper. Spread an even layer on the empty side of the baking sheet. Bake for about 10 minutes, stirring once, until the peppers soften and the shrimp is just cooked through. Take the oven rack out. Stir the shrimp mixture into the grits, then divide it among the four bell peppers. Cook for another 10 minutes, or until the mixture is hot.
