Seafood Stuffed Baked Bell Peppers Recipe
Succulent seafood meets Mediterranean flavor of Puttanesca sauce in these delicious and easy-to-make stuffed bell peppers.
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Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking dish
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 3/4 cup uncooked long-grain white rice
- 1 cup water
- 2 jars (660ml) Nonna Pia's Puttanesca Sauce
- 1/2 lb raw medium shrimp, peeled, deveined and cut into ½-inch (1.25cm) pieces
- 1/2 lb white fish fillets, cut into 1-inch (2.5cm) pieces
- 1/3 lb bay scallops, rinsed and drained well
- Salt
- freshly ground pepper
- 6 medium bell peppers
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