Prep: 15 minutes
Bake: 10 minutes • Serves: 4
1-3/4 cups low-sodium chicken broth
1/2 cup skim milk
1/2 cup yellow corn grits
1/4 teaspoon ground black pepper
1 tablespoon olive oil
12 ounces raw 31-40 count peeled and deveined shrimp, thawed if necessary
1/4 cup shredded sharp Cheddar cheese
2 tablespoons unsalted butter
1/2teaspoon Cajun seasoning
1 green onion, thinly sliced
Cayenne pepper hot sauce (optional)
1.Preheat oven to 350°. Place bell peppers, cut side up, on large microwave-safe plate; heat in microwave oven on high 3 minutes or until slightly tender; transfer to rimmed baking pan, cut side up.
2.In medium saucepan, heat 1-1/2 cups broth and milk to a boil over medium-high heat; reduce heat to low and whisk in grits. Cook 5 minutes or until slightly creamy, whisking occasionally; whisk in black pepper. Fill bell peppers with grits.
3.In large skillet, heat oil over medium-high heat; add shrimp and cook 2 minutes, turning once. Top grits with shrimp and cheese. Bake 10 minutes or until shrimp turn opaque throughout.
4.In same skillet, cook butter, Cajun seasoning and remaining 1/4 cup broth 3 minutes or until reduced by half, whisking constantly. Drizzle peppers with broth mixture and sprinkle with green onion; serve with hot sauce, if desired.
Approximate nutritional values per serving:
311 Calories, 13g Fat (5g Saturated), 159mg Cholesterol, 726mg Sodium,
25g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 21g Protein
Dietitian’s Dish Tip(s):
> Stuffed peppers offer a way to include most of the food groups in a single entrée. Choose your grain, add your protein (meat, seafood, or beans), include more veggies, and top with dairy. Serve them up with fruit and you’ve got a MyPlate meal in the making.