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Shrimp,Scallop and mushroom stuffed Peppers
Shrimp,Scallop and mushroom stuffed Peppers

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We hope you got benefit from reading it, now let’s go back to shrimp,scallop and mushroom stuffed peppers recipe. You can cook shrimp,scallop and mushroom stuffed peppers using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Shrimp,Scallop and mushroom stuffed Peppers:
  1. Use 3 lb shrimp
  2. Take 1 lb scallops
  3. Take 1 packages portobello mushrooms
  4. Prepare 1 olive oil
  5. Take 1 1/2 cup onions
  6. Provide 1 1/4 cup garlic
  7. Get 1 stock scallon
  8. Take 1 cup asiago and parmesan thick sliced cheese pieces
  9. You need 1 1/2 cup peas
  10. Take 6 large peppers. assortment of colors
  11. Use 1 wax or bakers paper
  12. Use 1 1/4 butter
Steps to make Shrimp,Scallop and mushroom stuffed Peppers:
  1. As your cleaning shrimp heat up a little olive oil in a pan add the scallions onion and garlic and start to cook on a low heat
  2. while the onion mix is cooking in the pan chop up the mushrooms into chunks, the shrimp in half and put it to the side
  3. Hollow out all of your peppers they create a bowl when they're standing up
  4. Cut small holes in the bottom of the peppers so the moisture Will be able to get out as they cook
  5. Place the wax paper and a large pan and line the Peppers up spray them lightly with a cooking spray or rub a little olive oil on them as well
  6. Now place your shrimp scallops peas and mushrooms into the onion olive oil mixture
  7. Cook until the shrimp turn pink add any seasonings and a little bit of lemon pepper
  8. Stir the shrimp mixture and and butter as you go
  9. Once that is done you can start stuffing your peppers. Spoon the mixture into the peppers untill they are full
  10. Put the cheese mixture on top of the peppers to cover the shrimp
  11. Bake in the oven on the lower rack (about 2 up from bottom) at 400°F for 20 minutes
  12. Then turn on the broiler do about 2 minutes take it out look and get another 2 minutes if needed
  13. I like to serve this dish with the risotto or a rice on the side for the extras that don't fit in the peppers

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