Stuffing peppers is one of my favorite things to do…and the stuffing can be whatever you come up with. I was steering away from the bread or rice stuffing, wanted to create a ‘carb friendly’ idea. With frozen shrimp in the freezer, and canned shrimp in the cupboard, I decided to match them up with the tanzy, zesty taste of chilli.
A match made in heaven…. 🙂
2 green peppers
1 can of small cocktail shrimp
1/4 cup chilli sauce ( use more or less if needed )
2 tbsp slivered almonds
1 stalk celery, chopped finely
2 green onions, chopped finely
1 small sweet pepper, chopped finely
1 clove garlic, choppped finely
2 strips crisp bacon, chopped
pinch of black pepper
1/4 tsp thyme
1/4 tsp parsley
1 tsp lemon juice or fresh squeeze
1 tsp balsamic vinegar
1/4 cup grated cheddar cheese
1/2 tsp fresh grated ginger
1/4 cup parmesan cheese
Drain the cocktail shrimp and place in a mixing bowl. Add all of the chopped vegetables, spices, bacon, almonds and liquid ingredients to the shrimp. Add the chilli sauce and mix together. At the end at the cheddar cheese and the mixture is now ready for the pepper.
Slice the top from the peppers, 1/4 inch from the top and clean the membranes from the inside. To blanche the pepper,place in a saucepan with a small amount of water on the bottom. Cover with a lid and heat on the burner for approximately 5 minutes.
Let the peppers cool and then fill each pepper with the shrimp mixture. Top with parmesan cheese and place in a baking dish with the top of the pepper. Cook for approximately 20 minutes, at a 350 degree oven, then removing the top of the pepper after about 12 minutes or so. You want the pepper to remain in tact and not falling apart.
With the large cooked shrimp, saute in garlic butter. After 5 minutes add the chilli sauce and saute until shrimp is brown.
Serve on the side with the stuffed pepper. Garnish with lemon, parsley.