Fresh Stuffed Peppers with Shrimp, Vegetables & Mango
One of the most visually stimulating vegetables in the produce aisle is Bell Peppers with the rainbow of colors available to choose from. They are not only a pleasure to look at but also a great source of many vitamins and nutrients. They can be prepared in so many ways as well as eaten raw. These are definitely one item you want to keep at hand at all times.
They normally don’t get the credit they deserve but among some of the benefits Bell Peppers have are:
- Full of Antioxidants
- Packed with Vitamin C (more than Oranges)
- Low Fat
- Low Calories
- Vitamin E
- Vitamin A
*The red and yellow peppers have higher amounts of vitamin c than the orange and green peppers.
The traditional dish of Stuffed Peppers or Pimientos Rellenos is usually prepared with ground beef, which my mom used to make, and I loved. However with the growing concerns of hormones and antibiotics in beef, I decided to lighten things up, give it more color and texture by stuffing them with shrimp, vegetables, and fresh mango instead. The diverse flavors all blended together for a delicious surprise to the palate without being too filling or heavy.
The peppers can be cut lengthwise or cut a hole on the top and fill the whole pepper. I prefer to just cut them lengthwise for easier handling. Just hold like a taco!
Ingredients and Method
- 1 lb. Shrimp
- 3 Large Bell Peppers cut in half lengthwise
- ½ cup Mixed vegetables
- ½ cup Broccoli
- 1 Tomato diced
- ½ Mango diced (or about 3 slices if purchased pre-cut)
- ¼ tsp. Lemon pepper
- 1 tbsp. Cooking white wine
- ½ tsp. Oregano
- ¼ tsp. Adobo
- 1 tbsp. Sofrito
Boil the peppers for about 5 minutes just to make them a bit tender. While they boil, combine in a sauté pan all other ingredients. Cook for about 10 minutes tossing occasionally or until the shrimp is done.
Place peppers on baking sheet and divide the mixture into each pepper.
Place in oven at 350 degrees for another 10 minutes.
Serve and enjoy!