Ingredients for Barbados Seafood Stuffed Bell Peppers
- 4 large bell peppers
- 1 lb cooked shrimp, peeled and deveined
- 1 cup cooked long-grain rice
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1/2 ripe banana, mashed
- 2 tablespoons lime juice
- 1 cup chicken stock
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How to Make Barbados Seafood Stuffed Bell Peppers
- Preheat oven to 375°F (190°C).
- Cut the tops off 4 large bell peppers (any color) and remove the stalks, reserving the tops.
- Remove the seeds and membranes from the peppers and rinse thoroughly.
- Trim the bottom of each pepper slightly so they stand upright in a baking dish.
- In a large bowl, combine: 1 lb cooked shrimp (peeled and deveined), 1 cup cooked long-grain rice, 1 (14.5 oz) can diced tomatoes, undrained, 1/2 cup chopped onion, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 tablespoon fresh thyme leaves, 1/2 ripe banana, mashed, and 2 tablespoons lime juice. Mix well.
- Fill each pepper with the seafood mixture.
- Place the peppers in a baking dish. Return the pepper tops to the peppers.
- Pour 1 cup of chicken stock into the bottom of the baking dish.
- Cover the baking dish with foil.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. Remove foil during the last 10 minutes to allow the peppers to brown slightly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
2g
Carbs
15g
