Recipe Friday- Shrimp and Grits Stuffed Peppers

May 17, 2019

Prep: 15 minutes  

Bake: 10 minutes

Serves: 4



2  l arge Red Bell Peppers, halved lengthwise and seeded

1¾  cups low-sodium chicken broth

½  cup Guernsey Farms Dairy® Skim Fat Free Milk

½  cup yellow corn grits

¼  teaspoon ground black pepper

1  tablespoon Delallo® Extra Virgin Olive Oil

12  ounces Busch’s Garlic Pepper Marinated Peeled & Deveined Large Raw Shrimp

¼  cup Kraft Shredded Sharp Cheddar Cheese

2  tablespoons unsalted butter

½  teaspoon Cajun seasoning

1  green onion, thinly sliced

Cayenne pepper hot sauce (optional)



1. Preheat oven to 350°. Place bell peppers, cut side up, on large microwave-safe plate; heat in microwave oven on high 3 minutes or until slightly tender; transfer to rimmed baking pan, cut side up.  


2. In medium saucepan, heat 1½ cups broth and milk to a boil over medium-high heat; reduce heat to low and whisk in grits. Cook 5 minutes or until slightly creamy, whisking occasionally; whisk in black pepper. Fill bell peppers with grits.


3. In large skillet, heat oil over medium-high heat; add shrimp and cook 2 minutes, turning once. Top grits with shrimp and cheese. Bake 10 minutes or until shrimp turn opaque throughout.


4. In same skillet, cook butter, Cajun seasoning and remaining ¼ cup broth 3 minutes or until reduced by half, whisking constantly. Drizzle peppers with broth mixture and sprinkle with green onion; serve with hot sauce, if desired.


Approximate nutritional values per serving: 324 Calories, 13g Fat (5g Saturated), 159mg Cholesterol, 779mg Sodium, 28g Carbohydrates, 3g Fiber, 8g Sugars, 21g Protein 




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