This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shrimp,Scallop and mushroom stuffed Peppers. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shrimp,Scallop and mushroom stuffed Peppers as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Shrimp,Scallop and mushroom stuffed Peppers recipe. This Shrimp,Scallop and mushroom stuffed Peppers make for a tasty summer dinner that you can make it easy. The Shrimp,Scallop and mushroom stuffed Peppers recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Shrimp,Scallop and mushroom stuffed Peppers recipe.

Shrimp,Scallop and mushroom stuffed Peppers. Let's make some paleo shrimp stuffed mushrooms! Add extra salt and pepper to the stuffing if needed. How about these delicious stuffed bell peppers?!

The best part is that you can even make these ahead of time and keep them in the fridge until just before dinner. Shrimp Stuffed Peppers - Sweet red bell peppers stuffed with a creamy creole shrimp rice dressing is a fabulous meal and great for company too! This truly is the best stuffed peppers recipe! Before preparing the dish, I have done some research on how to cook Shrimp,Scallop and mushroom stuffed Peppers easily with delicious taste. You can cook Shrimp,Scallop and mushroom stuffed Peppers using 12 ingredients and 13 steps. Here is how you cook that.

Yummy Shrimp,Scallop and mushroom stuffed Peppers Recipe Ingredients

Prepare 3 lb of shrimp.
Prepare 1 lb of scallops.
You need 1 packages of portobello mushrooms.
Prepare 1 of olive oil.
It's 1 1/2 cup of onions.
Prepare 1 1/4 cup of garlic.
You need 1 of stock scallon.
It's 1 cup of asiago and parmesan thick sliced cheese pieces.
It's 1 1/2 cup of peas.
Prepare 6 large of peppers. assortment of colors.
Prepare 1 of wax or bakers paper.
You need 1 1/4 of butter.

Filled with ground beef and rice. These stuffed peppers are savory and delicious. Peppered shrimp is simmered in store-bought Alfredo sauce. Cayenne pepper and Romano cheese give it an extra kick.

How to make Shrimp,Scallop and mushroom stuffed Peppers step by step

As your cleaning shrimp heat up a little olive oil in a pan add the scallions onion and garlic and start to cook on a low heat.
while the onion mix is cooking in the pan chop up the mushrooms into chunks, the shrimp in half and put it to the side.
Hollow out all of your peppers they create a bowl when they're standing up.
Cut small holes in the bottom of the peppers so the moisture Will be able to get out as they cook.
Place the wax paper and a large pan and line the Peppers up spray them lightly with a cooking spray or rub a little olive oil on them as well.
Now place your shrimp scallops peas and mushrooms into the onion olive oil mixture.
Cook until the shrimp turn pink add any seasonings and a little bit of lemon pepper.
Stir the shrimp mixture and and butter as you go.
Once that is done you can start stuffing your peppers. Spoon the mixture into the peppers untill they are full.
Put the cheese mixture on top of the peppers to cover the shrimp.
Bake in the oven on the lower rack (about 2 up from bottom) at 400°F for 20 minutes.
Then turn on the broiler do about 2 minutes take it out look and get another 2 minutes if needed.
I like to serve this dish with the risotto or a rice on the side for the extras that don't fit in the peppers.

Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve. Keep a close eye on those kabobs--they may be done before you know it! Leaving a little space between the shrimp, scallops and vegetables will. We all love seafood at our house, especially scallops.