What other kinds of pepper would work here?

Almost any type of pepper of a similar shape would be a good substitute - just depending on your tolerance for heat. Anaheim peppers, cubanelle peppers, hot banana peppers, sweet banana peppers or even red or green bell peppers. Very hot peppers like serrano or habaneros would overwhelm the more delicate flavor of the shrimp filling. But if spicy food is your jam, go for it!

Is it okay to use walnuts in the sauce?

Absolutely - the flavor will be modified, but walnuts or hazelnuts would work.

I’m gluten free - can I omit the bread crumbs?

You can leave them out and add a little extra cheese, or use gluten free bread crumbs or cracker crumbs as a substitute.

What could I use instead of cilantro?

Fresh parsley is a great option, and fresh basil would also work.

Can I make this ahead?

You can make the filling and stuff the peppers the day before you bake them. Just keep them in the refrigerator and well chilled until baking.

What else can I do with this pepper stuffing?

Leftover stuffing can be used in cabbage rolls, mushroom caps, or just sauteed as shrimp meatballs and added to soup or pasta for your main meal.

How to store leftover stuffed Hungarian wax peppers?

To store, transfer cooked stuffed peppers to an airtight container and refrigerate for up to two days.

Shrimp Stuffed Peppers with Romesco Sauce

Ingredients

Scale

For the stuffed peppers:

12 Hungarian wax peppers (or similar)

3/4 cup onion, diced

6 garlic cloves, diced

1 tablespoon extra virgin olive oil

2 cups raw shrimp, diced fine

1/2 cup fresh breadcrumbs

1/2 cup manchego cheese, shredded

1/4 cup cilantro, diced

1 tablespoon fresh lemon juice

1 egg

1 tablespoon cornstarch

1 teaspoon salt

1/4 teaspoon smoked paprika

For the Romesco Sauce:

3 roasted tomatoes, or 1 cup canned fire roasted tomatoes

3/4 cup roasted red peppers

1/2 cup toasted almonds, sliced or slivered

2 cloves garlic

1/4 cup dry bread crumbs

1 tablespoon red wine vinegar

3 tablespoons olive oil

Salt and black pepper, to taste

1/4 teaspoon of smoked paprika

Pinch red pepper flakes, optional

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Instructions

Preheat oven to 400℉. Heat tablespoon of olive oil in a small skillet over medium heat. Sauté onion and garlic until fragrant and tender, about 4-5 minutes. While cooking, combine diced raw shrimp, breadcrumbs, shredded cheese, cilantro, lemon juice, egg, cornstarch, salt and smoked paprika in a bowl. Once the onions and garlic have finished cooking, let them cool for about 5 minutes, then add the sautéed vegetables to the shrimp mixture and stir to combine.
Cut the top off each wax pepper and pull out the membrane and seeds. Stuff peppers with the shrimp mixture, pushing the paste as far into the pepper as possible, while leaving room at the top for the filling to expand as it bakes.
Lightly drizzle a sheet pan with olive oil. Lay the stuffed peppers onto the sheet pan and bake for about 20 minutes - until the peppers are nicely golden brown, tender to the touch and the filling is cooked through.
While the peppers are cooking, make the smoky Romesco sauce. Combine all sauce ingredients in food processor. Pulse until mostly smooth, adding an additional tablespoon of olive oil or warm water, if needed, to thin the sauce. Season with salt and pepper to taste. Sample and adjust seasoning.
To serve, spread a layer of Romesco across the bottom of your serving plate. Arrange shrimp stuffed Hungarian wax peppers over the top of the roasted pepper and tomato sauce. Top with additional diced cilantro and toasted almonds.

Notes

Substitute parsley or chives for cilantro, if needed.

Mozzarella is a lovely melty cheese to add into this stuffing. It is less flavorful than Manchego, so you may want to create your own cheese mixture of mozzarella with a little parmesan cheese. Monterey jack, cream cheese or sharp cheddar could also work.

Prep Time: 15
Cook Time: 35
Category: Easy Recipes
Method: Stove Top, Oven
Cuisine: American