Chipotle Cream Cheese and Shrimp Stuffed Peppers
These baby sweet peppers are stuffed with shrimp sautéed with garlic, onions, tomato, chipotle peppers and cream cheese. A sprinkle of panko bread crumbs and a few seconds in the broiler give these flavorful peppers a little bit of crunch. They make for a light and delicious appetizer year-round!
12 small sweet peppers (cut out about 1 inch of each pepper and reserve the pieces to use in the filling)
10-12 medium shrimp, deveined, tail removed, and chopped into small pieces
1 Roma tomato, chopped
1/4 small yellow onion, finely chopped
3 garlic cloves, finely minced
1 chipotle pepper in adobo, finely chopped (adjust amount according to taste)
3 tbsp. finely chopped fresh cilantro
3 tbsp. cream cheese
salt according to taste
1/4 cup panko brad crumbs
In a medium pan, add 1/2 tbsp. olive oil and heat. Add chopped onions, garlic, and tomato. Chop the pieces removed from each pepper and add into the pan with the other ingredients.
Introduce shrimp into the pan (If using uncooked shrimp, stir until shrimp turns pink) Add chipotle pepper and cream cheese. Season with salt and stir until all ingredients are well combined. Remove from heat and fold in cilantro.
Stuff each pepper with shrimp mixture and place on a baking sheet.Bake at 450 degrees for 15 minutes.
Remove peppers from oven and sprinkle with panko bread crumbs. Broil peppers on high for 15-30 seconds.