Source:

Angela Creighton

Serves/Makes:6

Ingredients

• 1 tsp (5 ml). salt
• 3 cloves garlic, split
• 2 qts. water
• 6 medium green peppers
• juice of one lemon
• dash pepper
• 1 10 oz (280 grm). can cream of mushroom soup
• 2 Tbsp (30 ml). grated onion
• 2 Tbsp (30 ml). butter
• 1/2 cup (125 ml) cooked rice
• 1 lb (.5 kg). fresh shrimp, cooked, peeled and deveined
• 1 cup (225 ml) grated cheddar cheese
• 6 tsp (30 ml) butter
• dash paprika

Preparation

• Place salt and garlic in pan with water.
• Bring to a boil.
• Cut tops off peppers and scoop out center.
• Cook in boiling water for 10 minutes.
• Combine soup, lemon juice, pepper, onion and butter in saucepan.
• Cook over low heat until butter melts.
• Add rice and shrimp to sauce.
• Mix well.
• Stuff peppers with mixture.
• Top with cheese, pats of butter and paprika.
• Place in baking dish with 1/2 inch water.
• Bake 350 degrees (175 C.) for 30 minutes.

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