Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Life is great. Cheese makes it better." -Avery
Aames
The refrigerator light goes on...
I had a variation on this recipe in Spain. The roasted peppers were filled with cheese and fish, but I like the shrimp as well. You could use steamed or poached salmon or tuna instead, but the idea is to get a soft and creamy filling with the flavor of seafood and the sweet roasted peppers. These are great served cold as well as hot, so you can use them for almost any occasion: as a hot main course or as chilled small appetizers at a cocktail party. Note that the recipe calls for fresh garlic, but you can use roasted garlic for a bit more subtle flavor. Use two cloves of roasted garlic for every clove of fresh.
Shrimp and Goat Cheese Stuffed Peppers
Servings: 2 | Serving size: 6 ounces stuffed peppers
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied and makes very good leftovers.
| 1 cup | water |
| 6 ounces | shrimp (peeled and deveined) |
| 2 ounces | goat cheese |
| 1 large | green onion (thinly sliced crosswise) |
| 1 clove | garlic (finely minced) |
| 1/8 tsp | salt |
| to taste | fresh ground black pepper |
| 12 ounces | small bell peppers (ideally miniature peppers) |
| 1 tsp | olive oil |
Place the water in a medium sauce pan fitted with a steamer over high heat.
Add the shrimp and steam for about 6 to 8 minutes until pink. Remove, let cool and chill.
When the shrimp are cool place them in a food processor fitted with a steel blade.
Add the green onion, garlic, salt, and black pepper.
Process in pulses until nearly smooth.
Cut the tops off of the peppers and remove the seeds.
Stuff the peppers with the cheese mixture.
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the oil to the skillet and place the peppers in the pan.
Roast for 30 to 35 minutes. Turn occasionally.
Serve.
Nutrition Facts
Serving size: 6 ounces stuffed peppers
Servings: 2
Amount Per Serving
| Calories 223 | Calories from Fat 80 |
| % Daily Value |
| Total Fat 9g | 14% |
| Saturated Fat 4.5g | 23% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 150mg | 50% |
| Sodium 360mg | 15% |
| Total Carbohydrates 11g | 4% |
| Dietary Fiber 4g | 16% |
| Sugars 7g | |
| Protein 24g |
| Vitamin A 110% | Vitamin C 360% |
| Calcium 10% | Iron 8% |
| Vitamin K 10mcg | Potassium 597mg |