Smothered Stuffed Peppers with Shrimp
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 large yellow bell peppers
2 large red bell peppers
2 large serrano chiles, finely chopped
12 small shrimp, peeled and deveined, without tails
4 cups cooked white rice, preferably Basmati
3 eggs, lightly beaten
1 cup jalapeno jack cheese, grated
2 medium tomatoes, seeded and chopped
3 shallots, finely chopped, sauteed in olive oil
1/2 cup cilantro, minced
1 tsp. white pepper, freshly ground
1/2 tsp. salt
1/2 tsp. ground coriander
Instructions:
1. When the shrimp have been prepped and washed, pat dry them with paper towels before adding to peppers.
2. Cut around the stems at the top of the bell peppers and clean out the veins and seeds carefully, so as not to break open the peppers.
3. Mix the remaining ingredients (except shrimp) in a large bowl.
4. Begin stuffing peppers using a spoon that will fit inside the peppers. Firmly pack in the mixture as you fill the peppers. Add 2 or 3 shrimp half way through filling and continue to pack the peppers to the very top.
5. Place the stuffed peppers in a lightly oiled casserole or baking dish upside down (opening on the bottom).
6. Bake at 350F for 45 minutes. Bake longer if the outer skins are not yet roasted. Cut the peppers in half lengthwise and arrange on a platter with the cut side up.
Serve with Salsa Ranchera (the recipe can be found under jalapeno chiles – salsa) poured over the tops and garnish the peppers with cilantro. Warm corn tortillas round out this meal.
Recipe by Larry Noggle.