6 bell peppers
2 Tablespoons olive oil
2 cups cooked brown rice
1 cup your favorite salsa
2 cups shredded pepper jack cheese, divided
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
3 garlic cloves, minced
salt & pepper to taste
1-1/2 pounds shrimp, peeled & deveined
1 lemon
DIRECTIONS
Wash and slice the peppers, top to bottom and clean out the seeds, reserving the stem. Drizzle olive oil in a 9″ x 13″ glass baking pan.
In a large bowl combine rice, salsa, one cup of pepper jack cheese, cilantro, red onion, garlic, salt & pepper. Remove tails on all of the shrimp except eight of them. Reserve for garnish. Cut shrimp into thirds, or about the size of your thumb nail, and combine with rice mixture. Using a spoon, stuff the pepper halves with the rice mixture, pressing firmly. Place in oiled baking pan. Squeeze lemon juice evenly over all the stuffed peppers. Sprinkle stuffed peppers with remaining cheese and top each pepper with one of the reserved shrimp. Add 1/2 cup water to the bottom of the pan. Bake at 400°F for 35-40 minutes.
