Spicy Stuffed Peppers

Recipe from Southern Living

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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


  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.
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