Shrimp Taco Stuffed Peppers
Declan Chapin
1
Ingredients
1 package Wild Oregon Bay Shrimp
2 bell peppers
olive oil
1 cup cooked Spanish rice
1 cup black beans
½ cup shredded Mexican cheese
Sour cream
Chopped cilantro
Lime slices
Diced avocado
Directions
Preheat oven to 350 degrees.
Thaw shrimp and pat dry.
Slice bell peppers in half, hollow out, and remove seeds.
Place the bell peppers on a cookie sheet or oven safe dish and spray the bell peppers. with olive oil.
Bake for 10-15 minutes or until soft.
Fill the peppers with rice, black beans, bay shrimp, and cheese.
Top with sour cream, fresh chopped cilantro, avocado, and lime.
Enjoy!
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