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.