Sponsored By Siempre Mujer Magazine
Nutritional information per serving:
283 calories 11 g total fat (2 g sat. fat),
189 mg cholesterol 756 mg sodium
6 g fiber 26 g protein
22 g carbohydrate
Ingredients
• 3 medium mirlitons or chayote
• 4 large green, red, and/or yellow sweet peppers
• 4 ounces uncooked bulk turkey sausage
• 1/3 cup chopped celery
• 1/3 cup finely chopped onion
• 1/4 cup chopped red sweet pepper
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 12 ounces cooked, peeled, and deveined shrimp
• 1 cup soft bread crumbs
• 1 tablespoon snipped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
Directions
1. In a covered Dutch oven, cook mirlitons in boiling water for 45 to 60 minutes or until tender. Drain and cool. Peel, halve and discard seeds. Mash with a fork. Transfer to a strainer; drain for 30 minutes.
2. Halve peppers lengthwise; discard seeds and membranes. Cook halves in boiling water for 3 minutes. Drain; set aside.
3. Preheat oven to 350 degree F. In a large skillet, cook turkey sausage until brown; remove from skillet.
4. Cook celery, onion, red pepper, onions, and garlic in hot oil until tender. Stir in mirliton; cook about 5 minutes or until liquid evaporates. Add sausage, shrimp, 3/4 cup of the crumbs, parsley, salt, and cayenne pepper. Divide among pepper halves.
5. Put peppers in an ungreased 15x10x1-inch baking pan; top with remaining 1/4 cup crumbs. Bake, uncovered, for 15 to 20 minutes or until heated through and crumbs are brown. Makes 4 servings. 4 servings.