MY KITCHEN IS FINALLY COMPLETED!! FINALLY!!! This is my first dish back at the job and its a doozy.
Found the idea in a Better Homes & Gardens magazine and had to recreate it with simple, more natural ingredients. If you like spicy and delicious, this one’s for you. This dish is great on its own or as a side.
- 4 bell peppers, halved & seeded
- 1.5 cups vegetable broth
- 2 tbs olive oil
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 3 jalapenos, minced
- 16 oz fresh wild shrimp, peeled, deveined & chopped
- 3/4 cup frozen orgainc sweet corn
- 1 tsp garlic powder
- sea salt & ground pepper to taste
- 3/4 cup breadcrumb
- shredded pepper jack cheese
Preheat oven to 425 F. Pour 1/2 a cup of the broth into a 9 x 13″ baking dish. Place the peppers in the dish and set aside.
In a large, deep skillet, heat the oil on medium high. Add the garlic, onion & jalapeno and saute for 2 minutes. Add the corn and shrimp and cook until shrimp is opaque. Season with garlic powder, salt & pepper. Add the breadcrumb and rest of the broth and cook for an additional few minutes or until the broth is absorbed.
Stuff each pepper half with the mixture and place them into the baking dish. Bake for 35 minutes. Remove dish from oven and top each pepper with cheese and bake for an additional 2 minutes, or until cheese has melted.
Yields 4 servings.