Stuffed Orange Peppers in a Poppy Mustard Sauce

Tiffany Bannworth


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.


★★★★★ 1 vote

15 Min
35 Min


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orange bell peppers or sweet red peppers (or both)
4 c
macaroni, dry
1 c
spinach, frozen
1 c
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


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

How to Make Stuffed Orange Peppers in a Poppy Mustard Sauce


  • 1To start the peppers, remove the tops and save the seeds for next year's planting.
  • 2Boil your macaroni until al dente. Allow spinach to thaw while you do so.
  • 3In a mixing bowl, mix macaroni, spinach, corn, and tomato paste. Let sit for 10 minutes.
  • 4Mix 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.
  • 5Place 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.
  • 6While that is baking, start your sauce.
  • 7Melt butter in a saucepan. Then pour in milk and heat on medium/low. Never let the milk boil.
  • 8Stir in mustard and paste. Cook for a minute. Then add in wine and poppy seeds.
  • 9Turn heat to low/simmer. Stirring occasionally, until peppers are ready to serve.
  • 10I 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. ;)
  • 11For a Halloween treat, serve with this recipe.
    Chicken Broth Purple Cabbage

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About Stuffed Orange Peppers in a Poppy Mustard Sauce

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

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