Shrimp & Spinach Artichoke Stuffed Peppers - Tony Chachere's

Ingredients

• 4 bell peppers sliced in half
• 1 bell pepper, diced
• 1 small onion, diced
• 2 celery stalks, diced
• 1 lb medium shrimp, peeled and deveined
• 8 oz spinach artichoke dip
• 2 cups shredded mozzarella cheese
• 1 cup cauliflower rice or cooked white rice
• 1 teaspoon Tony Chachere’s Crab Boil
• 2 teaspoons chicken bouillon
• Tony Chachere’s Creole Seasoning, to taste
• Italian Seasoning, to taste
• Onion Powder, to taste
• Garlic Powder, to taste
• 1 tablespoon olive oil
• Parsley, chopped for garnish
• Clear