Baby Sweet Peppers Stuffed with Shrimp and Brown Rice

Ingredients

Rice:

  • 1 cup brown rice

  • 2 cups water

  • 1 teaspoon sea salt

  • 1 tablespoon extra virgin olive oil

Peppers:

  • 20 to 30 small sweet peppers (1 bag =1.5 pounds), halved and cleaned

Stuffing:

  • 1-14.5 oz. can San Marzano tomatoes, drained and crushed by hand

  • 1 cup sweet onions, finely chopped

  • 1 cup carrots, finely chopped

  • 1/2 cup celery, finely chopped

  • 1/2 cup white wine

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon fresh garlic, finely chopped

  • 1 tablespoon dried dill

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon sriracha hot sauce

Shrimp:

  • 1 pound small shrimp, raw and peeled*

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon herbed sea salt (available at Dirk's)

Sauce:

  • 1/4 cup fresh lemon juice

  • 1/4 cup fresh dill, finely chopped

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon fresh garlic, finely chopped

  • 1 tablespoon unsalted butter

  • 2 teaspoons herbed seas salt

  • 1 teaspoon black pepper

Directions

  • Rice: Put all ingredients in pot with tight fitting lid. Bring to a boil without lid, reduce heat to low, put lid on to cook about 40 minutes. Remove from heat.

  • Shrimp: Season shrimp with olive oil and herbed sea salt. Saute on medium high heat until cooked, about 3 minutes. Remove from pan.

  • Sauce: In same pan on medium heat, heat olive oil for sauce. Saute garlic about 1 minute. Add lemon juice, salt and pepper. Bring to a bubble, add butter, cook 1 minute. Remove from heat and stir in dill.

  • Peppers: Halve peppers lengthwise keeping stems intact, remove seeds. Steam in steamer basket about 2 minutes. You may have to do 2 or 3 batches depending on the size of your steamer. Set aside on serving plate/pan.

  • Stuffing:Preheat oven to 350 degrees. While rice cooks, saute vegetables in extra virgin olive oil about 5 minutes at medium high temperature. Add salt, pepper, tomatoes, and wine. Bring temperature up to high to reduce and thicken liquid, about 2 minutes. Remove from heat, add dill and sriracha, combine with rice. Stuff peppers. Bake 15 minutes. When peppers are done, scatter shrimp over peppers and drizzle lemon sauce over stuffed peppers.

  • Serves 4 to 6 as a main course and 8 to 10 as an appetizer. Enjoy!


Dirk FucikSHRIMP