Shrimp and Goat Cheese Stuffed Peppers
Servings
2Serving size
6 ounces stuffed peppersThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 1 cup Water |
| 6 Ounces Shrimp, raw (peeled and deveined) |
| 2 ounce Semisoft goat cheese |
| 1 large Green onions (thinly sliced crosswise) |
| 1 clove Garlic, raw (finely minced) |
| 1/8 tsp. Salt |
| 12 ounces Green bell peppers (ideally miniature peppers) |
| 1 tsp. Olive oil |
Instructions
Place the water in a medium sauce pan fitted with a steamer over high heat.
Add the shrimp and steam for about 6 to 8 minutes until pink. Remove, let cool and chill.
When the shrimp are cool place them in a food processor fitted with a steel blade.
Add the green onion, garlic, salt, and black pepper.
Process in pulses until nearly smooth.
Cut the tops off of the peppers and remove the seeds.
Stuff the peppers with the cheese mixture.
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the oil to the skillet and place the peppers in the pan.
Roast for 30 to 35 minutes. Turn occasionally.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I had a variation on this recipe in Spain. The roasted peppers were filled with cheese and fish, but I like the shrimp as well. You could use steamed or poached salmon or tuna instead, but the idea is to get a soft and creamy filling with the flavor of seafood and the sweet roasted peppers. These are great served cold as well as hot, so you can use them for almost any occasion: as a hot main course or as chilled small appetizers at a cocktail party. Note that the recipe calls for fresh garlic, but you can use roasted garlic for a bit more subtle flavor. Use two cloves of roasted garlic for every clove of fresh.