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6 large green bell peppers3 tablespoons olive oil1 onion, diced2 cloves garlic, minced1/2 teaspoon dried oregano1 tablespoon Creole seasoningblack pepper to taste3/4 pound shrimp, peeled and deveined1 1/2 links of andouille sausage, diced1 cup uncooked long-grain white rice2 1/2 cups chicken broth1 (8 ounce) can tomato sauce1 lemon - cut into wedges, for garnish (optional)Louisiana-style hot saucePreheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce. Amount Per Serving Calories: 308 | Total Fat: 9.6g | Cholesterol: 91mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 308
Total Fat: 9.6gCholesterol: 91mgSodium: 1029mgTotal Carbs: 40g Dietary Fiber: 5.1gProtein: 17.1g
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