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Shrimp-Stuffed Peppers

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Joseph de Leo

1 hr 10 mins total
0 mins prep

Recipe Filed Under
Mexican, Southwestern, Healthy, Appetizer

Provided By: Food&Wine

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Fruity, pale-yellow güero peppers -- just like Hungarian wax peppers -- are a great source of vitamin C, folate and manganese. They're perfect for stuffing because "they have a little chile personality without being too hot," Deborah Schneider says. The shrimp-and-cheese filling here is a delicious source of protein. And the tomatoes in the salsa add vitamin K and potassium while also balancing the sweetness of the mangos, which are high in vitamins A and C.

Ingredients

Serves:

8 medium güero, Hungarian wax or Cubanelle peppers about 2 ounces each

Salt and freshly ground pepper

2/3 cup(s) shredded Monterey Jack cheese, about 2 1/2 ounces

1/3 cup(s) shredded cotija or ricotta salata cheese, about 1 ounce

1 scallion, thinly sliced

1 tablespoon(s) chopped cilantro

1 tablespoon(s) extra-virgin olive oil

16 large shrimp, tails left on about 1 pound -- shelled and deveined

1 clove(s) garlic, minced

Mango-Tomato Salsa, for serving

Directions

1. Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.

2. Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.

3. In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.

4. Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.