Easy and perfect for those days you are hungry or need to feed the family but don’t feel like a big production in making dinner, this is the perfect one!
4 bell peppers, halved & seeded
1.5 cups vegetable broth
2 tbs olive oil
2 cloves garlic, minced
1 medium sweet onion, chopped
3 jalapenos, minced
16 oz fresh wild shrimp, peeled, deveined & chopped
3/4 cup frozen orgainc sweet corn
1 tsp garlic powdersea salt & ground pepper to taste
3/4 cup breadcrumbshredded pepper jack cheese
Preheat oven to 425 F. Pour 1/2 a cup of the broth into a 9 x 13″ baking dish. Place the peppers in the dish and set aside.
In a large, deep skillet, heat the oil on medium high. Add the garlic, onion & jalapeno and saute for 2 minutes.
Add the corn and shrimp and cook until shrimp is opaque. Season with garlic powder, salt & pepper.
Add the breadcrumb and rest of the broth and cook for an additional few minutes or until the broth is absorbed.
Stuff each pepper half with the mixture and place them into the baking dish. Bake for 35 minutes. Remove dish from oven and top each pepper with cheese and bake for an additional 2 minutes, or until cheese has melted.