You are here: Home » Recipes » Shrimp and Stuffed Peppers Shrimp and Stuffed Peppers Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings The shrimp and rice mixture is flavored with tomato and makes a wonderful low-fat filling for the peppers. PrintEmail Ingredients 1 onion, chopped1 teaspoon minced garlic1 (8-ounce) can no-salt-added tomato sauce1 (14 1/2-ounce) can no-salt-added diced tomatoes, with their juice1 (6-ounce) can no-salt-added tomato paste1 teaspoon dried basil1 teaspoon dried oregano Salt and pepper to taste1/2 teaspoon sugar1 1/2 cups rice2 cups water1 pound medium shrimp, peeled8 to 10 medium bell peppers Instructions Preheat oven to 350F. In a large pot coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 5 minutes. Add tomato sauce, tomatoes, tomato paste, basil, oregano, salt and pepper, and sugar. Lower heat and cook 5 minutes. Add rice and water. Bring to a boil and simmer, covered, 10 minutes. Stir in shrimp and continue cooking, stirring occasionally to prevent sticking, 10 to 15 minutes, until shrimp are done. You may have to add more water if it all evaporates before the rice is tender. Meanwhile, slice tops off bell peppers, remove core, and rinse out seeds. Place peppers in a large pot of boiling water 5 minutes. Remove pepper from water and drain. Fill each pepper with seafood mixture. Place upright in bottom of a shallow baking dish and bake, uncovered 10 to 20 minutes, until well heated.