A friend from the Botanical Garden gave me the strange little red pepper/chili seen in the photo. He said it was Puerto Rican, I finally found, Pimenta cambuci, seems they came South America then to Europe them probably to P.R. Anyway, thick and sweet. Chopped it and put in the stuffing. Yes, saved the seeds and will plant soon.
How I did it;
How I did it;
chili's, slightly opened and cored, roast @350 on oiled pan a few min. (7-8) just get'm warm, let cool
pk. of cream cheese
~1/4C. grated cheese, I used what I had, moz./chedder blend
palmfull fine diced red onion, green & red pepper
1/2 lb. shrimp quick sauteed w/garlic, deglaze w/splash of wine or not Chop rough. Don't add the
the juice.
Combine cheeses peppers and shrimp, then stuff into peppers pile it in.
Bake 6-8 min just till the cheese begins to melt.
ENJOY!!!
I served them with Red Rice Caribe. A variation on my Red Rice Rantoules. No tomato, annato sofrito instead. And a little mango salsa on the side.
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