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Bell Pepper Shrimp And Rice






My kids and my husband devoured this dish. Even my daughter who doesn’t like shrimp, avoided the actual shrimp, but gobbled the rest up.



1 c. brown rice, prepared according to directions
2 tbsp. olive oil
1 medium sweet onion, minced
3 cloves garlic, diced
10 mini sweet bell peppers, or one yellow or red bell pepper, sliced
2 stalks celery, diced
2 cans diced tomatoes
1 package frozen green peas
1 tsp. coriander
1 tsp. black pepper
½ tsp. cayenne pepper
1 lb. raw large shrimp, peeled and deveined
salt to taste



In a large sauté pan, over medium heat, cook the onion, garlic, celery and peppers for five minutes, stirring often. Add the green peas and tomatoes, and then add the pepper, cayenne, and coriander. Continue cooking for about ten more minutes, stirring often, until the peas are thawed and heated. Add the shrimp and continue cooking, stirring constantly, until the shrimp turn pink. Add the prepared rice and cook until the rice is well heated, then salt to taste. Top with sour cream or feta cheese. Enjoy!

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