Cheesy Shrimp Stuffed Corno Di Toro Peppers Recipes

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CHEESY SHRIMP-STUFFED CORNO DI TORO PEPPERS



Cheesy Shrimp-Stuffed Corno Di Toro Peppers image

Here are some ideas for using what is at-hand to create an excellent stuffed pepper dish. I used some exotic ingredients, left-over from a party, in the original recipe; ingrediets such as Boursin cheese and corno di toro peppers, but I have translated them into their more usual counterparts for this recipe. For example, fully ripe red Corno di Toro (or Bull's Horn) peppers, which come from my garden, have a complex flavor both sweet and mildly spicy. Substitute poblanos for more heat and spice, or use hot banana or Anaheim peppers for even more heat. If you prefer mild peppers, substitute sweet Italian (aka Italianelles or Italian frying peppers), bells, or cubanelle peppers. I am indebted to TheTravelCook for her permission to use this recipe from the blog Brainfood.

Provided by TheTravelCook

Categories     Peppers

Time 50m

Yield 4 stuffed peppers, 2 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 618.2, Fat 30, SaturatedFat 9.6, Cholesterol 281.7, Sodium 1334.1, Carbohydrate 46.5, Fiber 9.4, Sugar 17.1, Protein 39.5

CHEESY CHICKEN-STUFFED PEPPERS



Cheesy Chicken-Stuffed Peppers image

Make and share this Cheesy Chicken-Stuffed Peppers recipe from Food.com.

Provided by purple raider

Categories     Chicken Breast

Time 1h10m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, cut in 1-inch cubes
1/2 cup Italian dressing (Kraft Roasted Red Pepper Italian with Parmesan recommended)
4 large square bell peppers
1 teaspoon garlic powder
1 teaspoon paprika
1 roma tomato, diced
8 ounces shredded muenster cheese
4 slices cheddar cheese

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.

Nutrition Facts : Calories 514.4, Fat 36.6, SaturatedFat 18.5, Cholesterol 121.7, Sodium 904.6, Carbohydrate 13.2, Fiber 3.2, Sugar 7.7, Protein 34.7

CHEESY STUFFED PEPPERS



Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

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.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

SHRIMP-STUFFED POBLANO PEPPERS



Shrimp-Stuffed Poblano Peppers image

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

CHEESY SHRIMP DIP



Cheesy Shrimp Dip image

My family loves this cheesy shrimp dip. It is creamy and cheesy with little touch of spicy. I serve it with tortilla chips. Enjoy!

Provided by Jessica Buchanan

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 20m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon mayonnaise
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon hot sauce
1 teaspoon dried chives
1 teaspoon grated Parmesan cheese
8 ounces cooked and peeled baby shrimp

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Mix cream cheese, 1/2 cup Cheddar cheese, mayonnaise, paprika, garlic powder, hot sauce, chives, and Parmesan cheese together in a bowl. Stir in shrimp. Pour into an 8x8-inch baking dish and top with remaining Cheddar cheese.
  • Bake in the preheated oven until bubbly, about 10 minutes.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 1.4 g, Cholesterol 99.9 mg, Fat 15.8 g, Fiber 0.1 g, Protein 11.4 g, SaturatedFat 9.2 g, Sodium 255.3 mg, Sugar 0.3 g

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