Shrimp-Stuffed Peppers Recipe


  • 8 medium
  • Salt and freshly ground pepper
  • 2/3 cup shredded Monterey Jack cheese (about 2 ½ ounces)
  • 1/3 cup shredded
  • 1 scallion, thinly sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • + 2 more ingredients
    • 16 large shrimp (about 1 pound)—shelled and deveined, tails left on
    • 1 garlic clove, minced

Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and ...

View full recipe at SpringPad


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