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1 package (10 oz.) Mrs. Cubbison's Herb Seasoned Cube Stuffing Mix 8 - 10, even-sized Bell Peppers (any color) 4 1/2 cups Stock/Chicken Broth, hot 1 lb. Skinless, boneless chicken breast, cubed 1 lb. Peeled and de-veined shrimp, with shells off, diced 4 oz. Butter or margarine 5 oz. Cheddar cheese (grated) 5 oz. Jack cheese (grated) 1 tablespoon Paprika Salt to taste Black pepper to taste Yields 8 - 10 servings Portion size: 1 pepper Cut green stem out of each pepper, de-seed and wash skin well and set to the side to dry. Melt butter or margarine in medium saucepot, but don't let it brown. Add chicken and continue to stir. When chicken is white, add shrimp and season. After shrimp turns to a bright pink, pull from heat and set to the side. In a large bowl, combine Cube stuffing and stock/broth. After this is mixed well, add chicken, shrimp and paprika, mix well. Add more salt and pepper as desired. Mixture should be still somewhat moist. Fill each pepper 3/4 full with mixture, placing in a baking dish. When you have completed this procedure for each pepper, cover and bake in a preheated oven (350 degrees F) for 45 minutes. Remove from heat, add 1 tablespoon of cheese to each pepper and reheat in oven for 5 minutes. Serve and enjoy! |