1 1/2 pounds medium-sized shrimp
6 ounces crabmeat or imitation crabmeat
8 medium-sized bell peppers
1 teaspoon reduced calorie margarine
1/2 cup chopped green onions
1/3 cup chopped celery
1 clove garlic, minced
3/4 pound crabmeat
1 cup cooked rice
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/8 teaspoon pepper
Dash of hot sauce

If not already cooked, boil shrimp in water for 3-5 minutes, rinse with cold water and peel and devein. Coarsely chop shrimp and set aside. Cut the tops off of peppers and discard. Remove the seeds and inner membrane and discard. Heat enough water to cover peppers to boiling. Add peppers to boiling water and cook for 5 minutes. Drain peppers upside down and set aside.

Heat a large nonstick skillet over medium heat until hot. Spray with nonstick cooking spray and add margarine. When margarine is melted, add green onions, celery and garlic and saute until tender, about 5 minutes. Remove from heat and add shrimp, crabmeat and remaining ingredients and mix well. Spoon shrimp mixture evenly into each pepper. Place peppers into a large baking dish and add 1 inch water. Bake at 350 degrees for 25-30 minutes or until heated through.

Makes 8 Servings
Serving Size: 1 stuffed pepper (approx. 7 ounces of filling)