NO RICE STUFFED BELL PEPPERS

 No Rice Stuffed  Bell Peppers

Ingredients

• 2 cups finely chopped zucchini
• 2 cups finely chopped onions
• 1/4 cup green pepper chopped
• 1 tbsp garlic
• 1 cup fresh chopped tomatoes
• 1 pound shrimp chopped large
• 1 side hamburger bun or 1 wheat sliced soaked in water
• 4 - 5 whole medium bell peppers
• salt, red pepper and black pepper to taste
• basil and parsley to taste
• 1/4 cup butter or olive oil
• bread crumbs or panko crumbs for topping (seasoned optional)

Directions

Step 1

After slicing the top off the bell pepper for easy stuffing, parboil the bell peppers approximately 5 to 10 minutes in boiling water.

Step 2

In a medium saucepan, saute the onion, pepper, garlic, tomatoes and zucchini until tender. Season shrimp and add the chopped shrimp, salt, red pepper and black pepper to taste. Sauté for 10 minutes then add the wet bread (or substitute one slice whole grain bread) and mix well.

Step 3

Fill peppers and top with breadcrumbs if desired. Place the peppers in a pan with once inch of hot water; bake 15 minutes at 350 degrees. 

An option is to spoon onto a fresh tomato, bake or broil for 10 minutes and serve hot.