Cheesy Shrimp-Stuffed Corno Di Toro Peppers Recipe

Name: Cheesy Shrimp-Stuffed Corno Di Toro Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large sweet peppers, if using thin fleshed peppers, remove cap, seeds, and membranes before stuffing, if using thick fles; 3/4 cup cooked brown rice; 1/2 lb shrimp, shells removed, devined, and chopped; 4 large garlic cloves, peeled, minced; 1/2 - 1 fresh jalapeno pepper, minced; 1/2 large red bell pepper, seeded, minced; 1/2 large shallot, minced; 1/3 cup low-fat cream cheese or 1/3 cup creamy goat cheese; 1/3 cup smoked mozzarella cheese, shredded; 2 tablespoons fresh cilantro, minced; 2 tablespoons fresh sweet basil leaves, minced; 2 tablespoons olive oil

Servings: persons

4 large sweet peppers, if using thin fleshed peppers, remove cap, seeds, and membranes before stuffing, if using thick fles
3/4 cup cooked brown rice
1/2 lb shrimp, shells removed, devined, and chopped
4 large garlic cloves, peeled, minced
1/2 - 1 fresh jalapeno pepper, minced
1/2 large red bell pepper, seeded, minced
1/2 large shallot, minced
1/3 cup low-fat cream cheese or 1/3 cup creamy goat cheese
1/3 cup smoked mozzarella cheese, shredded
2 tablespoons fresh cilantro, minced
2 tablespoons fresh sweet basil leaves, minced
2 tablespoons olive oil

1
Place poblanos or cubanelles under a broiler on high, in the oven, or on a very hot grill. (NOTE: Roast or grill 3 large red bell peppers while you roast the poblanos if you are using the Roasted Red Pepper sauce I recommend.) Broil or grill the peppers, rotating until the outer skin is charred all around, but the peppers are still slightly undercooked.
2
Place charred peppers in a brown paper bag, closing the end to retain the steam, and allow to cool fro at least 5 minutes to a temperature that you can handle comfortably. Peel away and discard the skin that has charred on the outer surface.
3
Using a sharp knife and being careful not to cut all the way through the stem and bottom ends of the pepper, make a vertical slit along one side. Carefully remove the seed strings and core through this slit.
4
Chop the garlic, jalapeno, red bell pepper, and shallot; let them stand undisturbed on the cutting board or in a medium sized mixing bowl for about 5 minutes.
5
Mince the cilantro and basil and add to the mixing bowl. Shred the mozzarella cheese, adding it and the Boursin to the mixing bowl. Stir well. Add rice, chopped spicy shrimp, shredded cheese, and herbs. Stir to mix well.
6
Spray or rub a shallow baking dish with olive oil. Place a prepared pepper on the cutting board with cut side up; spoon stuffing inside, roll to close opening, and place in the baking dish. Continue until all the poblanos are stuffed. If there is extra stuffing it may be mixed with black beans and fresh tomatoes for a lunch salad.
7
Bake in a preheated 350 F for 15-20 minutes.
8
To serve as main dish: Place 2 peppers on each plate; drizzle with roasted red pepper sauce.
9
To serve as appetizers: Arrange all the peppers on a serving dish. Either drizzle red pepper sauce over them on the serving plate, or provide a small dish of red pepper sauce and small ladle for self service.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large sweet peppers, if using thin fleshed peppers, remove cap, seeds, and membranes before stuffing, if using thick fles, 3/4 cup cooked brown rice, 1/2 lb shrimp, shells removed, devined, and chopped, 4 large garlic cloves, peeled, minced, and more.

Yes, Cheesy Shrimp-Stuffed Corno Di Toro Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Shrimp-Stuffed Corno Di Toro Peppers

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