Stuffed Peppers with Shrimp - Crockpot or Oven - You Choose

Santa said you all have been NICE so I am posting what I made for dinner last night cause it was YUMMMMMeeee!

Stuffed Red Peppers with Shrimp and White Rice

4 Medium Red Peppers (tops cut and insides cleaned out)
2 Cups - White Rice (cooked)
2 Cups - Chicken broth
1 lb Jumbo Shrimp (cleaned, deveined and chopped or halved)
1 small onion (finely diced)
1 12oz can - Diced Tomatoes (drained)
2 cloves of garlic (finely diced)
2 tbsp Extra Virgin Olive Oil
1 tbsp butter
salt, pepper, adobo, and grated parmesan

Set Crock pot with liner at 2 hours or Preheat oven at 375 degrees

In a skillet heat your oil and butter on med low, approx 1 min.  Throw in garlic, salt and pepper - stir around for about 30 seconds and add onions.  Once onions start to sweat, add in shrimps, top with a thin layer of adobo. Stir constantly until shrimps are cooked - Approx 3-4 min.  Add cooked rice and tomatoes into mixture and mix well - you shouldn't see any WHITE rice - it should have a nice coloring to it.  Add more seasoning as you see fit.

Take a knife and poke through the peppers in 3-4 spots on the bottom of the pepper.  Take handfuls or spoonfuls of mixture and stuff the peppers to the tippy top.  Place them in the crockpot or oven safe pan.  Pour the 2 cups of Chicken Broth over and around the peppers.  Sprinkle parmesan cheese enough to cover the tops of the peppers.

If using the crockpot - put lid on and let cook for 1-2 hours (depends on how cooked you like the pepper).
If using the oven - cover dish with aluminum foil - tent style - and cook for 1-2 hours (depends on how cooked you like the pepper).

This was my lunch the next day after microwaving it for 3 1/2 minutes .... YUM!