Bay Scallop and Wild Rice Stuffed Sweet Peppers with Shrimp Gravy

* These are outstanding! The sweetness of the peppers contrast nicely with the spicy stuffing and Terry's famous shrimp gravy is the finishing touch.
* Serve 1/2 pepper as a first course.
* Make peppers and gravy one day ahead to save time. Heat gravy and top peppers just before serving.

Ingredients

Rice:

* 1 cup wild rice and basmati rice combo or any wild rice combo
* 2 1/4 cups water
* 1 teaspoon salt
* 1 tablespoon canola oil

Peppers:

* 6 large orange or red sweet bell peppers with stems

Stuffing:

* 2 tablespoons extra virgin olive oil
* 1 tablespoon garlic, finely chopped
* 1/2 cup celery, finely chopped
* 1 cup sweet onion, finely chopped
* 1 cup carrot, finely chopped
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 1- 14.5 ounce can whole tomatoes, drained and crushed by hand
* 1/2 cup sauvignon blanc wine
* 1 tablespoon dry dill
* 1 teaspoon sriracha hot sauce
* 2 teaspoons herbed salt (available @ Dirk's)
* 1 pound bay scallops (or cut large scallops in quarters)

* Shrimp Gravy Recipe

Directions

Rice:

* Put all ingredients in pot with tight fitting lid. Bring to a boil without lid, reduce heat to low, put lid on to cook for 15 minutes. remove from heat.

Peppers:

* Halve lengthwise keeping stems intact, remove seeds.
* Steam in steamer basket for 8 minutes. You may have to do 2 or 3 batches depending on the size of your steamer.

Stuffing:

* Preheat oven to 350 degrees. While rice cooks, saute veggies in evoo about 5 minutes medium high temperature. Add salt, pepper, tomatoes, and wine. Bring temperature up to high to reduce and thicken liquid, about 2 minutes. Remove from heat, add dill and sriracha, combine with rice.Season scallops with herb salt. Combine with rice mixture. Stuff peppers. Bake 40 minutes. Top with shrimp gravy.
* Serves 6 people. Enjoy!