Ingredients:
6 red bell peppers
1 lb. medium shrimp, cooked and cleaned
3 cloves garlic
1/2 cup raw rice
1 can cream of mushroom soup
Juice of 1 lemon
1 small onion, chopped fine
2 tbsp. butter
1 cup grated Swiss cheese
6 pats of butter
Paprika, salt and pepper to taste
Directions:
Cook rice and set aside.
Rinse and remove inside from peppers.
Mix cream of mushroom soup, lemon juice, salt, pepper, garlic, onion and 2 tbsp. butter over low heat until butter is melted, stirring constantly.
Add cooked rice and shrimp to the sauce. Cook for about 5 minutes.
Stuff peppers with this mixture, about an inch from the top, sprinkling grated Swiss cheese over the top.
Place a pat of butter on each pepper and sprinkle with paprika.
Place peppers in large rectangular baking dish with a tiny bit of water at the bottom.
Bake at 350 for about 40 minutes.
Note: If you prefer your bell pepper to be a little softer, boil the peppers in advance prior to stuffing.
