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Colette & Cassi's Country Kitchen!

Seafood Stuffed Peppers

3 bell peppers (red, orange, green)

½ c. green onion, chopped

2 oz. Uncooked shrimp & scallops, chopped

2 T. butter

5 oz. mozzarella cheese, sliced

1 box Rice-A-Roni Chicken Flavor

Cut bell peppers in half. Remove seeds but leave stalk on. In a hot oil skillet, face peppers down and cook quickly until edges are charred. Remove.

Sauté onion and set aside.

Cook rice according to package directions. Five minutes prior to rice fully cooking, add shrimp, scallops, butter and onion.

Spoon rice mixture into the bell peppers and top with cheese. Put under broiler for 5 minutes or until cheese is bubbling.  Serve hot.