Shrimp-Stuffed Peppers
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Ingredients

  • 8   medium güero, Hungarian wax or Cubanelle peppers   (about 2 ounces each)
  • salt and freshly ground pepper
  • 2/3 cup   shredded monterey jack cheese (about 2 1/2 ounces)
  • 1/3 cup   shredded cotija or ricotta salata cheese   (about 1 ounce)
  • 1   scallion thinly sliced
  • 1 tablespoon   chopped cilantro
  • 1 tablespoon   extra-virgin olive oil
  • 16   large shrimp shelled and deveined, tails left on (about 1 pound)
  • 1   garlic clove minced
  • Mango-Tomato Salsa
  • Tip: One Serving 207 cal, 11 gm fat, 4.1 gm sat fat, 17 gm carb, 4 gm fiber.

Instructions

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