Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A day ahead, prepare the vinaigrette and cook the shrimp; refrigerate separately.

Recipe by Cooking Light July 2005


Credit: Becky Luigart-Stayner

Recipe Summary

10 servings (serving size: 1 stuffed pepper and about 1/3 cup greens)


Ingredient Checklist


Instructions Checklist
  • Combine vinegar and mustard in a small bowl, stirring with a whisk. Add oil, 1/8 teaspoon salt, sugar, and black pepper, stirring with a whisk until blended.

  • Combine water and remaining 1 teaspoon salt in a large Dutch oven; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; finely chop. Combine shrimp, parsley, and chopped onion in a medium bowl; stir in 4 teaspoons vinegar mixture. Gently fill each piquillo pepper with about 1 1/2 tablespoons shrimp mixture.

  • Place endive, watercress, and sliced onion on a large platter, tossing to combine. Top with stuffed peppers, and drizzle with remaining vinegar mixture.

Nutrition Facts

43 calories; calories from fat 37%; fat 1.8g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.2g; protein 4.1g; carbohydrates 2.3g; fiber 1.1g; cholesterol 34mg; iron 0.8mg; sodium 144mg; calcium 30mg.