Seafood stuffed peppers

By Joelene

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 tablespoon ground cumin
• 1 teaspoon each: salt, pepper
• 1/2 pound each: medium-size shrimp, peeled and deveined; scallops
• 3 medium bell peppers (any color or combination) ribbed, seeded, halved
• 1 cup low-sodium chicken broth
• 1 cup low-fat sour cream, optional
• 1 avocado, chopped, optional

Preparation

Step 1

1. Heat olive oil in a medium skillet over high heat. Add onions; cook until softened, about 2 minutes. Add garlic, 2 tablespoons of the tomato paste, cumin, salt and pepper. Cook, stirring, until combined, about 3 minutes. Set aside to cool.

2. Meanwhile, pulse shrimp and scallops several times in a food processor; add to onion mixture, stirring lightly until combined. Fill each pepper half-way with 2 to 3 tablespoons of stuffing. Return filled peppers to the skillet. Set aside.

3. Whisk remaining tomato paste with broth in a small bowl; pour mixture over the peppers. Cover skillet tightly with a lid or foil. Cook over medium-high heat until peppers are fork-tender, about 20 minutes. Serve with a dollop of sour cream and chopped avocados, if using.