parboil green peppers; drain. cut each pepper in half and remove seeds. hollow out tomatoes, leaving 1/4 inch rim; dice tomatoe pulp. reserve 6 shrimp for garnish; chop and mix remaining shrimp with rice, 4 ounces cheese, salt, tarragon leaves, and diced tomato. fill green pepper halves and tomatoes; place in baking dish. heat together shrimp soup and cheese untill cheese melts; pour mixture over filled green peppers and tomatoes. bake at 375 f for 15 to 20 minutes. garnish each with reserved shrimp and spring of parsley.
This recipe has been added to the following public cookbooks:
Carissa's Cookbook,
Jim's Cookbook,
shanda's recipes
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta