Talk of Alabama 10/05/16 Snapper Grabber's
Shrimp Stuffed Peppers with Pear Mojo
o 6 bell peppers
o 4 TBSP olive oil
o 1/2 lb. medium sized (31-35) peeled and deveined shrimp
o 1 onion, finely diced
o 2 cloves garlic, chopped
o 2 tomatoes, seeded and chopped
o 1 jalapeno, seeded and finely diced
o 1 cup cooked long grain rice
o 1 1/2 cup cups queso blanco
o Salt and Pepper (to taste)
o 3 pears, diced
o 1/2 red onion, finely diced
o 1/2 bunch cilantro
o 1 jalapeno deseeded, and finely diced
o 1 cup lime juice
o Salt and pepper (to taste)
Preheat oven to 350 degrees. Cut tops off peppers and remove seeds and membrane.
Set the peppers in a baking dish just large enough to contain them upright. Sauté vegetables lightly until soft. In a medium mixing bowl, combine rice and other ingredients and stir until fully mixed.
Next, add the stuffing to the peppers and then cover everything lightly with queso blanco. Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted.
While the peppers are in the oven baking, combine the pear ingredients into a bowl and mix. Serve as the bed for the peppers.