Peppers Stuffed with Mirliton, Shrimp, and Turkey Sausage


pimientos_rellenosSponsored 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

• 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

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.

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