Pimentões recheados com camarão

Ingredientes

• 3 bell peppers (mix of red, yellow, and green (about 600 grams), halved and seeds removed)
• 1 tablespoon olive oil (15 ml )
• Salt and black pepper (to taste)
• 1 lb raw shrimp, peeled, deveined, tails removed (thawed if frozen) (450 grams)
• 1 1/2 cups cooked rice (275 grams)
• 1 tablespoon olive oil (15 ml )
• 1 small onion (finely diced)
• 3 cloves garlic (minced)
• 1 cup cherry tomatoes, chopped (150 grams)
• 2 tablespoons tomato paste (30 grams)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes
• Zest of 1/2 lemon
• 1 tablespoon lemon juice (15 ml )
• 1/4 cup fresh parsley, chopped (15 grams)
• 2 tablespoons fresh cilantro, chopped (7 grams)
• 2 tablespoons fresh basil (chopped (optional))
• Salt and black pepper (to taste)
• 1/2 cup finely shredded mozzarella or gruyère (50 grams)

Modo de preparo

1. 1

   Bake peppers: Preheat oven to 375°F (190°C) and arrange the halved peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes until slightly softened — this prevents undercooked peppers later.

2. 2

   Cook shrimp: Pat the shrimp dry and chop into bite-sized pieces. Heat olive oil in a pan over medium heat and cook the shrimp for 1-2 minutes per side until just pink. Don't overcook — remove and set aside.

3. 3

   Sauté the onion, add garlic, stir in other ingredients, and add chopped tomatoes: In the same pan, sauté the onion for 3-4 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the tomato paste, smoked paprika, cumin, and chili flakes, and cook for another minute. Add the chopped tomatoes and cook until slightly reduced, about 3-4 minutes.

4. 4

   Combine the cooked rice, cooked shrimp, lemon zest, lemon juice, and fresh herbs. Taste and adjust salt and pepper.

5. 5

   Fill each pepper, top with cheese, and bake: Fill each pepper generously, top with cheese, and bake for 20 minutes until heated through and slightly golden.