SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
CAJUN STYLE STUFFED PEPPERS
A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
Provided by Heidi Slonka
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
- Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
- Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g
PIQUILLO PEPPERS STUFFED WITH SHRIMP SALAD
Piquillo peppers, from northern Spain, are red and smoky-sweet. When stuffed with shrimp salad, they make a flavorful appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Season shrimp with salt and pepper. Add to pan, and saute until golden and cooked through, about 3 minutes. Finely chop shrimp, and transfer to a bowl.
- Prepare an ice-water bath. Bring a small pot of water to a boil. Add tomato, and cook until skin loosens, about 1 1/2 minutes. Using a slotted spoon, transfer to ice-water bath until cool enough to handle, about 1 minute. Peel tomato, cut into quarters, and remove and discard seeds. Finely chop tomato.
- Heat remaining tablespoon oil in pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft, 5 minutes.
- Stir tomato into onion mixture, and cook for 2 minutes. Remove pan from heat; pour in sherry. Return to medium-high heat for 1 minute. Stir tomato mixture into shrimp, and season with salt and pepper. Let cool.
- Stir in mayonnaise. Stuff each pepper with shrimp salad.
SHRIMP STUFFED BELL PEPPERS
Something that I had come up with from mixing a few recipes together. Ever since I had created this it has been a must have almost every few weeks from the family.
Provided by D1gitalR1ze
Categories Low Cholesterol
Time 50m
Yield 4 Stuffed Peppers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
- Cook Bacon and save Grease.
- Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
- Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
- Remove Shrimp and Onions for heat and place into a bowl and keep warm.
- In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
- Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
- Add Salt and Pepper to taste.
- Put mixture into boiled Bell Peppers until heaping.
- Sprinkle Bread Crumbs atop Bell Peppers.
- Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.
Nutrition Facts : Calories 349.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.9, Sodium 1153.8, Carbohydrate 56.4, Fiber 4.8, Sugar 7, Protein 17.2
LITTLE PEPPERS STUFFED WITH SHRIMP
Categories Pepper Appetizer Bake Cocktail Party High Fiber
Number Of Ingredients 22
Steps:
- 1. Wash and dry the chile pepper, leaving the stems on. Wearing disposable gloves to keep the hot oil off your skin, cut a slit down one side of each pepper. Use a slim, blunt knife or a tool such as the handle of a teaspoon to carefully scrape out all the seeds. Work carefully so you don't break the pepper or dislodge its stem. 2. In a 10-inch sauté pan, melt the butter over medium-low heat. Add the garlic and green onion and cook until fragrant, but not browned. Add the chopped shrimp, season with salt, and cook, stirring often, until the shrimp are pink and firm. Remove from heat and cool to room temperature, about 10 minutes. 3. Stir in the shredded cheese. The mixture should hold its shape. If it is too crumbly, turn it out on a cutting board and chop until it sticks together. 4. Use a small teaspoon to gently fill each pepper with about 1½ tablespoons of the shrimp mixture. The filling should be generous. At this point, if you wish, you can refrigerate the stuffed peppers, covered, for up to 24 hours. 5. Preheat the oven to 350 degrees. Heat an ovenproof cast-iron griddle or pan over medium-high heat. Lay a sheet of foil on the griddle and set the peppers on top. Roast the peppers on all sides until they are browned in places and are starting to get soft and wrinkled. 6. Transfer the griddle or pan to the oven and bake for 5 to 7 minutes, until the filling is hot and bubbly. 7. Arrange the stuffed peppers on a warm serving plate and top each with a spoonful of mango salsa. Scatter with the pomegranate seeds or pepitas, if using, and serve right away with cilantro sprigs. For the Mango Habanero Salsa: Combine all the ingredients. Taste for seasoning; the salsa should be full-flavored, both sweet and very hot. You may need to add more lime juice or salt. This salsa should be used within 2 hours.
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LITTLE PEPPERS STUFFED WITH GARLIC, SHRIMP, AND OAXACA …
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- Wash and dry the chile pepper, leaving the stems on. Wearing disposable gloves to keep the hot oil off your skin, cut a slit down one side of each pepper. Use a slim, blunt knife or a tool such as the handle of a teaspoon to carefully scrape out all the seeds. Work carefully so you don’t break the pepper or dislodge its stem.
- In a 10-inch sauté pan, melt the butter over medium-low heat. Add the garlic and green onion and cook until fragrant, but not browned. Add the chopped shrimp, season with salt, and cook, stirring often, until the shrimp are pink and firm. Remove from heat and cool to room temperature, about 10 minutes.
- Stir in the shredded cheese. The mixture should hold its shape. If it is too crumbly, turn it out on a cutting board and chop until it sticks together.
- Use a small teaspoon to gently fill each pepper with about 1½ tablespoons of the shrimp mixture. The filling should be generous. At this point, if you wish, you can refrigerate the stuffed peppers, covered, for up to 24 hours.
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