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Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:4Yield:4 peppersJump to Nutrition Facts
Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:4Yield:4 peppers
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 peppers
Yield:
4 peppers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswater1cuplow-sodium chicken broth¾cupquick grits (not instant)½teaspoonground pepper, divided¾cupshredded extra-sharp Cheddar cheese½teaspoonhot sauce, such as Tabasco (Optional)4largebell peppers1poundpeeled and deveined large shrimp (16-20 count), chopped1bunchscallions, trimmed and sliced1tablespoonextra-virgin olive oil½teaspoongarlic powder¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswater
1cuplow-sodium chicken broth
¾cupquick grits (not instant)
½teaspoonground pepper, divided
¾cupshredded extra-sharp Cheddar cheese
½teaspoonhot sauce, such as Tabasco (Optional)
4largebell peppers
1poundpeeled and deveined large shrimp (16-20 count), chopped
1bunchscallions, trimmed and sliced
1tablespoonextra-virgin olive oil
½teaspoongarlic powder
¼teaspoonsalt
DirectionsPreheat oven to 350 degrees F.Bring water and broth to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese and hot sauce (if using). Cover to keep warm.Slice off stem ends of bell peppers and scoop out the seeds from the cavities. Place the peppers on one end of a large rimmed baking sheet; bake for 5 minutes.Meanwhile, toss shrimp, scallions, oil, garlic powder, salt and the remaining 1/4 teaspoon pepper in a medium bowl. Transfer to the empty side of the baking sheet, spreading in an even layer. Bake, stirring the shrimp mixture once, until the peppers are softened and the shrimp is just cooked through, about 10 minutes. Remove from the oven. Stir the shrimp mixture into the grits, then divide the shrimp-and-grits mixture among the 4 bell peppers. Bake until the mixture is hot, about 10 minutes more.Originally appeared: EatingWell.com, January 2020
Directions
Preheat oven to 350 degrees F.Bring water and broth to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese and hot sauce (if using). Cover to keep warm.Slice off stem ends of bell peppers and scoop out the seeds from the cavities. Place the peppers on one end of a large rimmed baking sheet; bake for 5 minutes.Meanwhile, toss shrimp, scallions, oil, garlic powder, salt and the remaining 1/4 teaspoon pepper in a medium bowl. Transfer to the empty side of the baking sheet, spreading in an even layer. Bake, stirring the shrimp mixture once, until the peppers are softened and the shrimp is just cooked through, about 10 minutes. Remove from the oven. Stir the shrimp mixture into the grits, then divide the shrimp-and-grits mixture among the 4 bell peppers. Bake until the mixture is hot, about 10 minutes more.
Preheat oven to 350 degrees F.
Bring water and broth to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese and hot sauce (if using). Cover to keep warm.
Slice off stem ends of bell peppers and scoop out the seeds from the cavities. Place the peppers on one end of a large rimmed baking sheet; bake for 5 minutes.
Meanwhile, toss shrimp, scallions, oil, garlic powder, salt and the remaining 1/4 teaspoon pepper in a medium bowl. Transfer to the empty side of the baking sheet, spreading in an even layer. Bake, stirring the shrimp mixture once, until the peppers are softened and the shrimp is just cooked through, about 10 minutes. Remove from the oven. Stir the shrimp mixture into the grits, then divide the shrimp-and-grits mixture among the 4 bell peppers. Bake until the mixture is hot, about 10 minutes more.
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)406Calories13gFat40gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
