8 servings

How to Make It

Step 1

Peel shrimp; devein. Set aside.

Step 2

Cut tops from bell peppers; discard seeds and membrane.

Step 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.

Step 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.

Step 5

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

Step 6

* Country ham may be substituted.

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