Spicy Stuffed Peppers

Categories: casserole- one dish meal

Ingredients

• 1 lb. unpeeled fresh shrimp
• 8 large green or yellow bell peppers
• 2 mirlitons, peeled and chopped ( a green squash-like vegetable)
• 1 lb. yellow squash, chopped
• 1 onion, chopped
• 4 green onions, chopped
• 3 tomatoes, seeded and chopped
• 1 jalapeno pepper, diced
• 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 1 cup chopped Tasso (substitute country ham)
• 1 Tbsp. Creole seasoning
• 1 1/2 cups fine, dry breadcrumbs
• 1/3 cup grated Parmesan cheese

Directions

1. Peel shrimp, devein. Set aside.
2. Cut tops form bell peppers; discard seeds and Remove from heat.
3. Cook bell pepper shells in boiling water to cover in a saucepan over medium-high heat 6 minutes; drain. Plunge into ice water to stop the cooking process; drain.
4. Sauté mirlitons and next 6 ingredients in hot oil in a skillet over medium-high heat until tender; add shrimp and tasso, and sauté 7 minutes or until shrimp turn pink. Remove from heat. Stir in Creole seasoning and breadcrumbs; spoon into bell peppers. Sprinkle with cheese; replace pepper tops. Place in a greased 13 × 9-inch pan.
5. Bake peppers, covered, at 350 degrees for 30 minutes.

Email to a friend | Print this recipe | Back