Red Peppers Stuffed with Shrimp

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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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