Seafood Stuffed Bell Peppers

By bakers_delight85

The whole pepper may be stuffed for a larger portion or you can serve two halves.

Ingredients

• 6 assorted colored bell peppers, halved and cored
• 1 cup skim milk
• 4 cups dry herb stuffing mix
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1-1/2 tsp. minced garlic
• 1 bunch green onions (scallions), chopped
• 1/2 cup finely chopped parsley
• 1/4 cup grated Parmesan cheese
• 1 cup shredded, part-skim Mozzarella cheese
• 1 pound cooked shrimp, peeled
• 1 pound white crabmeat, picked for shells
• Heavy does hot sauce
• Salt and pepper to taste

Preparation

Step 1

Bring a large pot of water to a boil and add the peppers, boiling for 5 minutes. Remove from water, drain.
In a bowl, pour the milk over the stuffing mix and let sit until ready to use, mixing together.
In a large non-stick skillet coated with non-stock cooking spray, saute the celery, onion and garlic until tender, about 5 minutes. Remove from heat and add the green onions, parsley, stuffing mix, Parmesan cheese, Mozzarella cheese, shrimp, crabmeat, hot sauce and season with salt and pepper, mixing well. Stuff the pepper halves with this mixture.
To Prepare and Eat Now: Preheat the oven to 350 degrees. Place the stuffed pepper halves in a baking dish. Bake for one hour.
To Freeze: Cool to room temperature, then wrap, label, and freeze. Recommended freezing time: up to 1 to 2 months.
To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350 degrees. Place the stuffed pepper halves in a baking dish. Bake for one hour.
Per serving: 215 calories, 22g protein, 22g carbohydrate, 4g fat, 4g fiber, 102mg cholesterol, 862mg sodium