Garlic Shrimp-Stuffed Sweet Mini Peppers au Gratin

Garlic Shrimp-Stuffed Sweet Mini Peppers au Gratin

1/2 cup butter
5 garlic cloves, finely diced
1/4 white onion, diced
2 fresh serra no peppers, finely diced
1/2 pound raw shrimp, peeled and diced
Salt and pepper
1/2 cup olive oil, as needed
15-20 Royal Flavor mini bell peppers

1/2 pound Monterey Jack cheese, grated

Preheat oven to 350°F.

Melt butter over medium heat in a large skillet
Add garIIc, onions and senano peppers; saute until the onions are translucent.

Add diced shrimp to the skillet and cook until the shrimp is opaque. Season to taste with salt and pepper. Remove from the heat.

Heat oil slowly in a frying pan to 300°F (keep the temperature below 350°F to prevent bitterness).
Add salt and pepper to taste. Fry the peppers until tender and then place on paper towels to absorb the excess oil.

Make a small cut along the side of each pepper and remove the seeds. Stuff with the shrimp mixture.
Place the stuffed peppers in a lightly oiled pan. Top with grated dreese.


Bake for 10 minutes, or until the cheese is lightly browned. Let stand for a few minutes and serve warm. Makes 10-12 servings.