Ingredients
bell peppers, tops removed and seeds removed (6 large)
shrimp, peeled and deveined (1 lb)
cooked rice (3 cups)
onion, diced (1 medium)
celery, diced (2 stalks)
tomatoes, diced (1 cup)
Cajun seasoning (2 teaspoons)
garlic, minced (2 cloves)
olive oil (2 tablespoons)
chicken broth (1/2 cup)
parsley, chopped (2 tablespoons)
salt (to taste)
black pepper (to taste)
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish. Arrange hollowed bell peppers in the dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion, celery, and garlic until softened, about 3 minutes.
3. Add shrimp and Cajun seasoning, cooking until shrimp are just pink. Stir in cooked rice, tomatoes, chicken broth, and parsley. Season with salt and pepper to taste. Cook for 2-3 minutes until well combined.
4. Spoon the shrimp and rice mixture into the bell peppers, packing them tightly.
5. Cover the baking dish with foil and bake for 25-30 minutes, until peppers are tender.
6. Garnish with additional parsley and serve hot.