Cheesy Shrimp Stuffed Corno Di Toro Peppers Recipes

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.

CHEESY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

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.

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.

CHAYOTE WITH CHEESE (STUFFED & BAKED)

Steps:

• Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
• Scoop out the pulp and reserve the shells.
• Chop the pulp and drain.
• Mince the onion and slowly fry in butter or olive oil until transparent.
• Add the pulp of the chayote and season to taste with salt & pepper.
• Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
• Stuff the chayote shells and top with grated cheese.
• Place in hot oven, 400 degrees until cheese is melted & golden.

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 CHICKEN-STUFFED PEPPERS

Steps:

• Preheat oven to 375°F.
• Place chicken pieces in a bowl and pour the dressing over them. Mix well.
• Let marinate at room temperature 10 minutes.
• Meanwhile, cut tops off peppers. Do not discard.
• Remove seeds and membranes from peppers. Set peppers aside.
• Heat a large skillet over medium-high heat.
• Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
• Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
• Reduce heat to medium-low and stir in shredded Muenster.
• Cook, stirring, just until cheese melts.
• Remove from heat and let cool slightly.
• Spray a baking dish with cooking spray. Stand peppers upright in dish.
• Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
• Replace tops on peppers.
• Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
• Remove dish from oven and remove pepper tops.
• Place a slice of cheddar on each pepper. Replace tops.
• Return to oven and bake just until cheddar melts, about 5 minutes.

SHRIMP STUFFED POBLANO PEPPERS

Steps:

• Cut the tops off the poblano peppers and reserve; remove seeds.
• Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
• Cook shrimp in the skillet for 3 minutes; remove and set aside.
• Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
• Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
• Whisk in half and half.
• Whisk in 1/2 cup of milk; cook 1 minute.
• Remove skillet from heat and add 1/4 teaspoon salt and cheese.
• Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
• Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
• Stir 1/4 cup of milk into cheese still in skillet to thin out.
• Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
• Top with 2 stuffed peppers, with tops, on each plate.
• Serve warm or room temperature.