Roasted Bell Peppers Stuffed with Garlicky Shrimp, Arugula and Avocado

Hubby likes the shrimp mixture directly over rice, but I like to stuff it in roasted bell peppers to up the veggie count.  I like my roasted peppers still slightly firm, if you like them softer just roast a little longer.

Roasted Bell Peppers Stuffed with Garlicky Shrimp, Arugula and Avocado


Ingredients:

• olive oil in a mister
• 4 sweet red/orange/yellow bell peppers, tops and seeds removed
• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 (7 oz.) bag of arugula
• Tastefully Simple Seasoned Salt
• 1 large ripe avocado, diced
• 1 small lime

Directions:

•  Pre-heat oven (I used my toaster oven) to 350 degrees F.  Spray a baking sheet with olive oil.  Place peppers, open tops faced up, on the sheet and roast for about 20 minutes.
• While peppers are roasting, melt coconut oil in a pan over medium-high heat.  Add garlic and stir for about 30 seconds until fragrant.  Add shrimp and cook until just opaque.
• Add the arugula, one handful at a time and stir until wilted.  Add TSSS to taste.
• Remove from heat and toss in the diced avocado.  Spritz with lime juice.
• Remove the peppers from the oven and divide the shrimp mixture among the 4 peppers.  Return the stuffed peppers to the oven for 5 minutes until the avocado is just warmed through.
• Serve immediately.