Yield: Serves 4 | Prep Time: 35 minutes | Cook Time: 35 minutes
Bell peppers and pepper Jack cheese help this shrimp dish pack a punch. Served with fiber-rich brown rice and infused with lemon juice, it is an easy meal for any day, low in calories, and high in good-for-you vegetables and protein.
INGREDIENTS
¼ cup olive oil
½ cup chopped red onion
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup scallions, sliced
4 garlic cloves, minced
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 pounds large shrimp, peeled and deveined
3 cups cooked long-grain brown rice
½ cup dry white wine
1 tablespoon lemon juice
½ cup shredded pepper Jack cheese
¼ cup grated Parmesan cheese
1. Preheat the oven to 350°F and lightly coat a 7 × 11-inch baking dish with cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers and sauté for 6 to 8 minutes, until the vegetables start to soften. Add the scallions and garlic and sauté for 1 to 2 minutes, then stir in the salt and pepper. Add the shrimp and cook until the shrimp turn pink and are cooked. Add the rice, wine, and lemon juice and stir to combine.
3. Pour into the baking dish and sprinkle the pepper Jack and Parmesan over the top. Bake for 20 minutes, or until the cheeses are melted and the top is bubbling. Serve.
