Stuffed Orange Peppers in a Poppy Mustard Sauce

Tiffany Bannworth

By
@MissAnubis

I love the colors and the flavors or this dish.

If you serve it with Chicken Broth Purple Cabbage, the purple and the orange are really festively Halloween.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

35 Min

Ingredients

PEPPERS

6-8
orange bell peppers or sweet red peppers (or both)
4 c
macaroni, dry
1 c
spinach, frozen
1 c
corn
1/2 c
tomato paste
1/2 c
parmesan cheese, shredded
2 c
seasoned panko
1 tsp
paprika, hot
3/4 c
small/medium shrimp, dipped in lemon pepper salt
1 c
water for baking and basting

POPPY MUSTARD SAUCE

2 c
cream or whole milk
4 Tbsp
dijon mustard
1 Tbsp
tomato paste
1/4 c
wine (your choice)
2 Tbsp
poppy seeds
1/2 stick
butter

Directions Step-By-Step

1
To start the peppers, remove the tops and save the seeds for next year's planting.
2
Boil your macaroni until al dente. Allow spinach to thaw while you do so.
3
In a mixing bowl, mix macaroni, spinach, corn, and tomato paste. Let sit for 10 minutes.
4
Mix in paprika, Panko, and Parmesan. Stuff into peppers. Then take shrimp that you have removed head, tails, and shells, and have already deveined, then dipped in lemon pepper salt, and arrange decoratively atop the peppers.
5
Place peppers and tops in a square Pyrex baking dish. Pour 1 cup of water into the bottom of the pan. Bake at 350F for 1 hour, basting every 15 minutes.
6
While that is baking, start your sauce.
7
Melt butter in a saucepan. Then pour in milk and heat on medium/low. Never let the milk boil.
8
Stir in mustard and paste. Cook for a minute. Then add in wine and poppy seeds.
9
Turn heat to low/simmer. Stirring occasionally, until peppers are ready to serve.
10
I like to serve the pepper, with the lid propped on the side after I spoon the sauce on. It isn't seen in the photo, because the kids stole it. ;)
11
For a Halloween treat, serve with this recipe.
Chicken Broth Purple Cabbage

About this Recipe

Course/Dish: Fish, Other Main Dishes
Other Tags: For Kids, Healthy