Spicy Stuffed Peppers

Southern Living
8 servings


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1 pound unpeeled fresh shrimp
8 large green or yellow bell peppers
2 mirlitons, peeled and chopped
1 pound yellow squash, chopped
1 onion, chopped
4 green onions, chopped
3 tomatoes, seeded and chopped
1 jalapeño pepper, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chopped tasso*
1 tablespoon Creole seasoning
1 1/2 cups fine, dry breadcrumbs
1/3 cup grated Parmesan cheese


Peel shrimp; devein. Set aside.

Cut tops from bell peppers; discard seeds and membrane.

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.

Saute mirliton and next 6 ingredients in hot oil in a skillet over medium-high heat until tender; add shrimp and tasso, and saute 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- x 9-inch pan.

Bake peppers, covered, at 350° for 30 minutes.

* Country ham may be substituted.

Created date

October 2003