Shrimp & Grits Stuffed Peppers

Drescription

Shrimp and grits are stuffed inside bell peppers and baked in this healthy stuffed peppers recipe. Add the optional hot sauce if you want to give the filling some kick. Look for bell peppers--use any color--with even bottoms, so that they stand upright on their own when they're cooked.

Ingredients

• 1 ½ cups water
• 1 cup low-sodium chicken broth
• ¾ cup quick grits (not instant)
• ½ teaspoon ground pepper, divided
• ¾ cup shredded extra-sharp cheddar cheese
• ½ teaspoon hot sauce, such as tabasco (optional)
• 4 large bell peppers
• 1 pound peeled and deveined large shrimp (16-20 count), chopped
• 1 bunch scallions, trimmed and sliced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Directions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.