Spicy Shrimp Stuffed Peppers (Print Version)
# Ingredients:
→ Filling
01 -
8 oz cream cheese, softened
02 -
1/2 cup shredded cheddar cheese
03 -
1/2 cup cooked shrimp, finely chopped
04 -
1 teaspoon Cajun seasoning
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon smoked paprika
07 -
1/4 teaspoon salt (adjust to taste)
→ Peppers
08 -
12 large jalapeños, halved and seeds removed
→ Optional Topping
09 -
1/4 cup breadcrumbs
10 -
2 tablespoons melted butter
→ Garnish
11 -
Fresh parsley or green onions, chopped
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
02 -
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped cooked shrimp, Cajun seasoning, garlic powder, smoked paprika, and salt. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth.
03 -
Spoon the cream cheese and shrimp mixture into each jalapeño half, filling them generously. Place filled jalapeños on the prepared baking sheet.
04 -
If using, combine the breadcrumbs with melted butter in a small bowl, then sprinkle this mixture over the filled jalapeños for an extra crispy topping.
05 -
Bake in the preheated oven for 15-20 minutes or until the filling is bubbly and the tops are golden brown.
06 -
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley or green onions before serving warm.
# Notes:
01 -
For a milder version, you can blanch the jalapeños in boiling water for 1-2 minutes before stuffing them to reduce their heat.
02 -
These can be prepared ahead of time and refrigerated for up to 24 hours before baking.
03 -
For a more indulgent version, try wrapping each stuffed jalapeño half with a small strip of bacon before baking.