Step 1

Begin by making rice so it can be ready when shrimp sauce is ready.

Step 2

Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.

Step 3

Heat olive oil and butter in a large pot over medium high heat.

Step 4

Season shrimp with creole seasoning.

Step 5

Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).

Step 6

Remove shrimp to a bowl.

Step 7

Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.

Step 8

Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.

Step 9

Add shrimp back to sauce and stir.

Step 10

Stir in cooked rice. Turn off heat.

Step 11

Fill each pepper with a good amount of shrimp mixture.

Step 12

Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.

Step 13

Cover casserole dish with foil and seal tightly.

Step 14

Bake at 350 for 25 minutes.

Step 15

Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.