Cubano / Cubanelle Peppers Stuffed with Shrimp, Shiitake and Capers

Contains:  Shellfish (shrimp), nightshades. Is:  Quick and easy, Whole30, paleo.

A pleasantly tasty dish.  You can use any type of pepper – you will need to adjust the amount of stuffing depending on the size of pepper you plan to stuff.  Cubanos aren’t large.  So, for larger peppers, double or even triple the stuffing portion of this recipe.  Or – hey – extra stuffing can always be quickly pan-fried for general enjoyment, anyway.

cubano, peppers, stuffed, shrimp, mushrooms, shiitake, recipe

For this sort of recipe, I enjoy stuffing Cubanos or Poblanos.  Both have just a bit more kick than regular bell peppers – but not enough to annoy most people who don’t deal well with spice/heat.  If you don’t have access to either pepper or prefer not to use, a decent red or orange bell pepper is also tasty.  You may need more stuffing, and to bake an additional five minutes due to their typical larger size..

Since there are no grains nor pseudo-grains in this stuffing, these ingredients are not going to expand.  So push down and stuff away to your heart’s content!  Serve as appetizers or as a side dish.

Prep Time:  15 minutes.
Cook Time:  Frying:  10 minutes.  Baking:  25 minutes.
Rest Time:  Not necessary.
Serves:  Stuffs two Cubano peppers.
Leftovers:  Why not?

Cubano Peppers Stuffed with Shrimp, Shiitake and Capers

INGREDIENTS:

Scale up as needed ~

  • 1/2 pound / 230 grams fresh shiitake mushrooms, de-stemmed.  (1/3 pound or so of button mushrooms may be used instead, keeping the stems), tear or cut into small fragments.
  • About 0.4 pounds / 180 grans of shrimp, completely de-shelled, deveined.  Cut into small pieces approximately 1/4 inches / 0,5 cm.  
  • 1 tablespoon, more or less, drained capers.
  • 1/2 teaspoon ground paprika, preferably smoked – either hot or mild.
  • Juice of 1/2 lemon.
  • Salt and pepper to taste.
  • 1-2 teaspoons cooking oil.

METHOD:

Pre-heat oven to 350 F / 180 C.

Cut the tops from the Cubano peppers, pull out the seeds.  Discard tops and seeds.

In a small skillet, add a little cooking oil, and pan fry the mushrooms until the juices run out, 5-10 minutes at medium heat.

Remove the cooked mushrooms to a bowl.  In this bowl add all the additional ingredients.  Mix gently, with your hands.

Stuff the peppers compactly with the stuffing mixture.

Bake in the oven for 25 minutes.

Enjoy!  (While a knife and fork is certainly of use, I ended up eating one of these in the manner of an ice cream cone – by hand.)

cubano, peppers, stuffed, shrimp, mushrooms, shiitake, recipe

This recipe is being shared with Fiesta Friday

For some reason, the little icons that linked this site to my Pinterest and my Twitter accounts has decided to vanish.  WordPress, whazz-up?   I’ll work something out.  Editing the sidebar is not intuitive, especially since the process changes ever so often.

For now:  My Pinterest:  Is here.    My Twitter can be accessed lower on the right-hand side of any recipe page.  I barely ever use the latter, though, other than to advertise this blog.

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Appetizers, Cooking, Mushrooms, Seafood. Bookmark the permalink.

1 Response to Cubano / Cubanelle Peppers Stuffed with Shrimp, Shiitake and Capers

  1. Re: the disappearance of your sharing icons, you may want to go to your “Settings” and click on “Sharing” – then link back to your social media/Pinterest accounts

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