Thursday, March 20, 2014

Meatless Fridays Week 3




Ingredients Serves 4
1/4 cup chicken broth or vegetable broth- low sodium
1 cup frozen broccoli
1-1/2 cup instant rice
1-1/2 cup chicken broth or vegetable broth-low sodium
2 tablespoons butter
3 garlic cloves minced
1 tablespoon milk
1 cup fully cook shrimp, peeled, deveined and tails removed
2 red bell peppers-seeds removed, and sliced in half
1/2 cup Colby and Monterey Jack Cheese

Directions
Preheat oven to 400 degrees.

Line a baking sheet with tin foil and lightly spray with cooking spray.

In a small sauce pan bring 1/4 cup chicken or vegetable broth and broccoli to a boil. Remove from heat and set aside.

In another sauce pan prepare rice according to package directions, using 1-1/2 cup broth.

Melt 2 tablespoons butter into a small skillet and heat minced garlic cloves until butter is fragrant.

Remove broccoli from saucepan and place into a blender or food processor with 1 tablespoon of broth and milk. Blend until smooth.

Pour the broccoli mixture, and garlic butter, into rice and mix.

Roughly chop the fully cooked shrimp and stir into the rice. Season with salt and pepper to taste.

Place cleaned peppers onto the prepared baking sheet, cleaned side up.  Sprinkle with salt.

Fill each pepper half with rice and shrimp mixture, dividing evenly among the peppers.

Bake for 15-20 minutes.  Sprinkle with cheese and bake for another 5-10 mintues until the peppers are soft and cheese has melted.

Serve warm.




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