Spicy Stuffed Peppers

Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Peel shrimp; devein. Set aside.
  2. Cut tops from bell peppers; discard seeds and membrane.
  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. 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.
  5. Bake peppers, covered, at 350° for 30 minutes.
  6. * Country ham may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Stuffed Peppers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy