Today we are thankful for flavor, spice, and all things foodie! What a delightful experience creating and enjoying food can be, something that many of us take for granted at times. The process of enjoying a meal with loved ones is one of the greatest gifts a person can share.
This recipe is for those who like to spice things up! We love our food spicy, see our other hot hot hot Salsa Recipe here! Any stuffed pepper is a huge crowd pleaser and this particular one can easily be altered to be vegetarian by simply replacing the shrimp with mushrooms. The secret ingredient? We like to use Tio’s famous adobo sauce for this recipe, something that Nina’s uncle Chuck has been brewing up for sometime, tantilizing the tastebuds of our Baja retreat guests. While you may not have access to Tio’s salsa, you can find adobo or chipotle sauce at any store. The chipotle can really be swapped out for any flavor if the smoky, spicy nature of this salsa is doesn’t suit your style.
Here’s how we do it!
- 10-15 guero peppers, washed and put a thin slice in one side of the pepper, from stem to tip
- Put the peppers on the grill (or in the oven) until they turn a darker shade and are malleable
- Peel and clean a 1/2 lb of shrimp, chopping them up into little pieces.
- Pan sear the shrimp for about 4 minutes in a little coconut oil and about 1/4 cup of adobo chipotle sauce
- Mix in a little brown rice and some cheese
- Stuff the mixture into the peppers until they are almost over flowing
- Return to the grill for another 10 minutes for the flavors to combine and the cheese to melt
- Serve and enjoy!
We’d love to know what you think of this recipe! Please let us know in the comments below. Do you have any stuffed pepper recipes to share? What is your favorite way to fill these beauties? We’d love to try some new options!