Everyone has a signature dish that they are constantly asked to make. Week after week, Jessica talks me into making my scrumptious Shrimp Stuffed Peppers.
Although they require a lot of chopping, they are fairly easy to make and leave my guests ranting and raving. Since friends and family always ask me how to make them, I decided to post the recipe here to share with everyone!
WHAT YOU NEED:
– 25 large uncooked Shrimp (You can use precooked shrimp instead, if you want to save a step.)
– 2 cups Spinach
– 4 tbsp Alouette Garlic and Herb Soft Spread
– Your favorite Shrimp Seasoning (I use Green Turtle Lucayan Spice Blend.)
– 1 sleeve Ritz Roasted Veggie Crackers (About 2 cups crushed)
– Ground Black Pepper
– 15-20 Olives (of any kind)
– 15-20 Sun Dried Tomato Slices
– 1/2 small Red Onion
– 8 Peppers, large enough for stuffing
– Olive Oil
**This recipes makes 7 stuffed peppers.
Gather ingredients and preheat oven to 350 degrees.
Thaw the shrimp in cool water. (Peel once thawed.)
While the shrimp are thawing, prepare the peppers.
Slice the tops off the 7 largest peppers and keep the 8th pepper (the smallest) for chopping. (Save the tops of the peppers for chopping too.)
Clean out the peppers and place on an ungreased baking pan. Set aside.
(If you’re having a hard time getting the peppers to stand up, cut off a small piece of the bottom of the pepper to create a flat surface. You can throw the small slices into the chopped pepper mixture.)
Chop up the leftover tops of the peppers and whole small pepper.
Place the chopped pepper in a large mixing bowl.
Chop up the spinach and add to the mixing bowl.
Chop up the onion and add to the mixing bowl.
Chop up the sun dried tomato slices and add to the mixing bowl.
Chop up the olives and add to the mixing bowl. (Your bowl should look colorful now!)
Now for the fun part…put the crackers in a zip lock bag and seal it.
Start crushing them with your hands until the crackers become crumbs. Set aside.
(Towards the end, I used the bottom of a wine bottle to help crush the stubborn pieces.)
Chop up thawed shrimp. Saute the shrimp in a frying pan with light olive oil, until slightly pink. Season with preferred shrimp seasoning.
Then, add the shrimp to the mixing bowl with the chopped vegetables. (Avoid adding any excess liquid from the pan.)
I also add a generous sprinkle of the shrimp seasoning to the bowl for added flavor.
Add the crushed crackers, a generous sprinkle of black pepper and 4 tbsp of the Alouette Garlic and Herb Soft Spread into the large mixing bowl.
Wash your hands and use them to thoroughly mix together all the ingredients in the mixing bowl.
This is what the mixture should look like…
Begin scooping the mixture into peppers a little at a time, filling each one evenly. I find that an ice cream scooper works best for filling the peppers.
Place the filled peppers onto a baking pan and place in oven. Cook for 30-35 minutes, or until the peppers are soft. (Be careful when moving the pan around, the peppers like to slide!)
Here’s the finished product…
I paired the peppers with a delicious salad using home grown greens…yummy!
This recipe is easy to change to satisfy your own taste. By adding different vegetables or cheeses, you can switch up your pepper to your liking.
I hope my stuffed peppers make your taste buds happy and leave your stomach full…or stuffed!