Cajun Stuffed Bell Peppers

6 large green bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano ( I used fresh)
1 tablespoon Creole seasoning
black pepper to taste
3/4 pound shrimp, peeled and deveined ( Size is based on your preference or size of peppers)
 1 cup uncooked rice ( I used Quinoa)
2 1/2 cups Vegtable broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish (optional)
Louisiana-style hot sauce

Directions:
Preheat oven to 325 degrees .


Spray or butter baking dish based on size of peppers. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.

Heat olive oil over medium heat. Saute onion until translucent. Add garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in  broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.



Bake in preheated oven for 15 to 20 minutes.  Use lemon on top or hot sauce for more heat!