{"id":620,"date":"2007-08-01T18:19:36","date_gmt":"2007-08-01T18:19:36","guid":{"rendered":"http:\/\/166.62.41.2\/~holaamericanews\/2007\/08\/01\/peppers-stuffed-with-mirliton-shrimp-and-turkey-sausage\/"},"modified":"2022-07-17T14:50:43","modified_gmt":"2022-07-17T19:50:43","slug":"peppers-stuffed-with-mirliton-shrimp-and-turkey-sausage","status":"publish","type":"post","link":"https:\/\/holaamericanews.com\/es\/peppers-stuffed-with-mirliton-shrimp-and-turkey-sausage\/","title":{"rendered":"Peppers Stuffed with Mirliton, Shrimp, and Turkey Sausage"},"content":{"rendered":"
Advertisements<\/div>\"\"<\/a><\/div>

\"pimientos_rellenos\"<\/a>Sponsored By Siempre Mujer Magazine<\/strong><\/span><\/p>\n

Nutritional information per serving:<\/p>

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\n

283 calories 11 g total fat (2 g sat. fat),
\n189 mg cholesterol\u00a0\u00a0\u00a0 756 mg sodium
\n6 g fiber 26 g protein
\n22 g carbohydrate<\/p>\n

Ingredients
\n\u2022 3\u00a0 medium mirlitons or chayote
\n\u2022 4\u00a0 large green, red, and\/or yellow sweet peppers
\n\u2022 4\u00a0 ounces uncooked bulk turkey sausage
\n\u2022 1\/3\u00a0 cup chopped celery<\/p>\n

\u2022 1\/3\u00a0 cup finely chopped onion
\n\u2022 1\/4\u00a0 cup chopped red sweet pepper
\n\u2022 1\/4\u00a0 cup sliced green onions
\n\u2022 1\u00a0 clove garlic, minced
\n\u2022 1\u00a0 tablespoon olive oil
\n\u2022 12\u00a0 ounces cooked, peeled, and deveined shrimp
\n\u2022 1\u00a0 cup soft bread crumbs
\n\u2022 1\u00a0 tablespoon snipped fresh parsley
\n\u2022 1\/2\u00a0 teaspoon salt
\n\u2022 1\/4\u00a0 teaspoon cayenne pepper<\/p>\n

Directions
\n1. 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.
\n2. Halve peppers lengthwise; discard seeds and membranes. Cook halves in boiling water for 3 minutes. Drain; set aside.
\n3. Preheat oven to 350 degree F. In a large skillet, cook turkey sausage until brown; remove from skillet.
\n4. 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.
\n5. 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.\u00a0 4 servings.<\/p>

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Sponsored By Siempre Mujer Magazine Nutritional information per serving: 283 calories 11 g total fat (2 g sat. fat), 189 mg cholesterol\u00a0\u00a0\u00a0 756 mg sodium 6 g fiber 26 g […]<\/p>\n","protected":false},"author":1,"featured_media":619,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[42],"tags":[],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"es","enabled_languages":["en","es"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false}}},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t