Recipe - Red Peppers Stuffed With Shrimp

2 lg Sweet red peppers
3 tablespoon Butter
One fourth cup Chopped onion
One fourth cup Flour
1 cup Sour cream room temperature
1 teaspoon Fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoon Chopped fresh parsley
1 cn Water chestnuts, drained
And thinly cut or sliced up (8 oz.)
2 cup Cooked tiny shrimp
Salt and freshly ground
White pepper
One half cup Monterey Jack cheese finely
Shredded

Directions; Preheat oven 350 degrees. Halve peppers lengthwise, remove
seeds and membrane. Blance for 4 minutes in boiling water, drain. Melt
butter and saute onion until soft, do not brown. Sprinkle with flour and
cook until bubbly. Remove from heat and blend in sour cream. Cook over low
heat until thickened. Add lemon juice, mustard, parsley, water chestnuts,
and lastly shrimp. Season with salt and pepper. Spoon into pepper shells,
and sprinkle tops with cheese. Bake 30 minutes till heated through and
cheese is bubbly. source marina
Posted to MMRecipes Digest V3 #258

Date: Fri, 20 Sep 1996 17:13:38 0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)