Dress up your green peppers! Try stuffing them with this recipe from Chef Devan Rajkumar.

Seared chicken, sautéed shrimp & dirty rice stuffed green peppers with Romesco sauce

Prep time: 45 min
Makes: 4 servings

Ingredients for the stuffed green peppers:

• 4 green bell peppers
• ½ cup chicken breast, cubed and cooked
• ½ cup chicken thigh, cubed and cooked
• ½ cup black tiger shrimp (30-34), peeled, deveined, cooked
• 4 large cloves of garlic, minced
• 1 celery stalk, finely cubed
• 2 green onion stalks, finely chopped
• 1 tsp dijon
• ¾ cup slightly undercooked basmati rice
• ½ cup sweet drop peppers
• 1 cup smoked mozzarella, grated

Ingredients for the romesco sauce:

• 1 cup tomato sauce, homemade or store bought
• 2 tsp ancho chili paste
• ¼ cup almonds, peeled

Method:

Preheat oven to 375F.

Remove tops, membranes and seeds from bell peppers and boil in water for 3 minutes. Remove from water to an ice bath, drain and set aside.

Add tomato sauce to a pot and simmer with chili paste and almonds for 10 minutes, blend and set aside.

Combine meat, rice, celery, green onions, ¾ of the cheese and Romesco sauce in a bowl and mix well. Stuff peppers to the top and bake in the oven covered with foil for 15-20 min. Remove foil, set oven to broil and top peppers with remaining cheese. Broil for 1-2 minutes or until golden brown on top and bubbling.

Serve immediately.