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# Marinating the stuffing Chop the shrimp. Slice the spring onions. Set aside some of the greens for garnishing. Mince the garlic. Mix together all the ingredients for the stuffing (everything but the bell peppers) and marinate in an airtight container. You can for example use a ziploc bag for this or tupperware. If you can, marinate for at least two hours or even overnight. # Finishing the dish Cut the bell peppers in half, press out the stalk and deseed the halves. Put the bell pepper halves in an oven-safe dish or on a baking tray. Stuff each of the halves with the filling. Bake until the pork is done, about 25 minutes. Enjoy sprinkled with the greens of the spring onions you set aside. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Reheat in the microwave or in the oven.
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