YOUR SOLIN GENERATED RECIPE
Zesty Seafood Stuffed Bell Peppers
Succulent shrimp and tender cauliflower rice are sautéed with aromatic spices and baked inside vibrant, charred bell peppers for a zesty, nutrient-dense meal.
INGREDIENTS
8 oz raw shrimp
2 medium bell peppers
1 cup cauliflower rice
0.5 tbsp extra virgin olive oil
0.5 cup tomato puree
0.25 cup yellow onion
1 clove garlic
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp parmesan cheese
PREPARATION
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and internal ribs.
Roughly chop the raw shrimp into bite-sized pieces and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, cauliflower rice, dried oregano, red pepper flakes, sea salt, and black pepper to the skillet. Sauté for 5 minutes until the cauliflower is slightly tender.
Stir in the chopped shrimp and tomato puree. Cook for 2-3 minutes until the shrimp begins to turn pink but is not yet fully cooked through.
Stir in the lemon juice and remove the skillet from the heat.
Place the bell peppers upright in a baking dish. Spoon the shrimp and cauliflower mixture into each pepper, packing it down gently.
Top each stuffed pepper with the grated parmesan cheese and pour 1/4 cup of water into the bottom of the baking dish to create steam.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is golden brown.