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Spicy Stuffed Peppers




Source of Recipe


Southern Living, Oct/1998


List of Ingredients




1 pound unpeeled fresh shrimp
8 large green or yellow bell peppers
2 mirlitons, peeled and chopped *see Notes
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 (Country ham may be substituted) **see Notes
1 tablespoon Creole seasoning
1 1/2 cups fine, dry breadcrumbs
1/3 cup grated Parmesan cheese


Recipe



Peel shrimp; devein. Set aside.

Cut tops from bell peppers; discard seeds and membrane.

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.

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.

Bake peppers, covered, at 350° for 30 minutes. Yield: 8 servings

NOTES:
* The Mirliton is also known as the Chayote [chi-OH-tay], Alligator Pear, Mango Squash and Vegetable Pear.

** Tasso: (TAH-SO) 95% lean pork roast, sliced then seasoned and smoked. Great as a seasoning meat in many dishes, or as a ready to eat snack. Also available made with sliced lean turkey thigh meat.