Creamy Shrimp Stuffed Banana Peppers Food

CREAMY SHRIMP AND BANANA PEPPER DIP

Steps:

• Chop 3 banana peppers; place in medium bowl. Reserve 2 Tbsp. onions. Add remaining onions to peppers along with the shrimp, corn and shredded cheese; mix lightly.
• Blend salsa and cream cheese in blender until smooth; pour into medium saucepan. Cook on medium heat 3 min. or until cream cheese is melted, stirring constantly. Add shrimp mixture; cook and stir 5 min. or until heated through. Pour into serving dish.
• Slice remaining pepper; place over dip. Sprinkle with reserved onions.

DELICIOUS STUFFED BANANA PEPPERS

Steps:

• Soak toothpicks in water for 15 minutes.
• Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
• Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
• Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

SHRIMP STUFFED PEPPERS

Steps:

• Begin by making rice so it can be ready when shrimp sauce is ready.
• Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
• Heat olive oil and butter in a large pot over medium high heat.
• Season shrimp with creole seasoning.
• Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
• Remove shrimp to a bowl.
• Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
• Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
• Add shrimp back to sauce and stir.
• Stir in cooked rice. Turn off heat.
• Fill each pepper with a good amount of shrimp mixture.
• Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
• Cover casserole dish with foil and seal tightly.
• Bake at 350 for 25 minutes.
• Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

SHRIMP-STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350°F.
• Lightly oil a shalllow baking dish, about 9 x 9 inches.
• Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
• Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
• Combine rice thru salt (only add salt if the rice was cooked without using salt).
• Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
• Bake for 40 minutes until tender.

SHRIMP-STUFFED POBLANO PEPPERS

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.

CREAMY SHRIMP-STUFFED BANANA PEPPERS

Steps:

• Heat oven to 350ºF.
• Blend salsa and cream cheese in blender until smooth; pour into 13x9-inch baking dish to evenly cover bottom of dish.
• Combine shrimp, corn, cheese and 1/2 cup onions; spoon 1/3 cup shrimp mixture into each pepper. Place peppers in a single layer in baking dish. Cover with foil.
• Bake 25 min. or until heated through. Top with remaining onions.

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
• Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
• Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
• Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

SHRIMP STUFFED BELL PEPPERS

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.

CHEESY SHRIMP-STUFFED CORNO DI TORO PEPPERS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Bake in a preheated 350 F for 15-20 minutes.
• To serve as main dish: Place 2 peppers on each plate; drizzle with roasted red pepper sauce.
• 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.

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• While peppers are steaming, preheat the oven to 350 degrees F (175 degrees C).
• Cut cooled peppers in 1/2; remove and discard skins. Place peppers, cut-sides down, in an ungreased 10x15-inch baking pan. Brush with 1 tablespoon melted butter; sprinkle with pepper and salt.
• Bake, uncovered, in the preheated oven until tender, 10 to 15 minutes. Remove from oven and allow to cool slightly. Turn peppers over in the baking pan so the cut-sides are facing up.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion and celery; saute until tender, about 5 minutes. Add cream cheese and stir until melted. Add cooked shrimp, shredded Mexican cheese blend, cooked rice, lemon juice, cilantro, onion powder, and garlic powder. Cook until heated through, 2 to 3 minutes. Spoon shrimp and rice mixture into pepper halves.
• Combine bread crumbs, Parmesan cheese, and 2 tablespoons melted butter for the topping. Sprinkle over peppers.
• Return to the preheated oven and bake, uncovered, until topping is golden brown, 10 to 15 minutes.

STUFFED BANANA PEPPERS

Steps:

• Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.