Name: Cheesy Shrimp, Mushroom & Tomato Stuffed Peppers with Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 6 cloves garlic; 1 ½ (227 g) blocks mozzarella cheese; 6 orange bell peppers; ¾ cup pumpkin seeds; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (142 g) pkg spring mix (mixed greens); 3 tomatoes; 1 ½ medium yellow onions; black pepper; Dijon mustard; extra virgin olive oil; honey; Italian seasoning; salt; white wine vinegar

Cheesy Shrimp, Mushroom & Tomato Stuffed Peppers with Mixed GreensCheesy Shrimp, Mushroom & Tomato Stuffed Peppers with Mixed Greens — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

6 cloves garlic

1 ½ (227 g) blocks mozzarella cheese

6 orange bell peppers

¾ cup pumpkin seeds

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (142 g) pkg spring mix (mixed greens)

3 tomatoes

1 ½ medium yellow onions

black pepper

Dijon mustard

extra virgin olive oil

honey

Italian seasoning

salt

white wine vinegar

Instructions

Preheat oven to broil on high and position rack about 6-inches from the top.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Trim, seed, and halve bell peppers lengthwise. Transfer to a large baking sheet pan, drizzle with oil, season with salt and pepper, then arrange cut-side down.

Place baking sheet in the oven and broil, flipping once, until peppers are lightly charred and tender, about 8 minutes. Remove from oven and set aside to cool.

Meanwhile, thinly slice mushrooms and place in a large bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the mushrooms.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry, then roughly chop into bite-sized pieces.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; add shrimp, mushrooms, onion, garlic, and spices. Cook, stirring occasionally, until veggies are tender and shrimp is cooked through, 6-7 minutes. Remove from heat. (Reserve bowl for the next step.)

Meanwhile, using a clean cutting board, medium dice tomatoes and place in the reserved bowl.

Coarsely grate cheese; add half to the bowl with the tomato (reserving the rest for topping the peppers).

When the shrimp and veggies are done, add tomato and cheese to the pot; stir to combine the filling. (Reserve bowl for the salad.)

Divide shrimp filling between pepper halves and top with reserved cheese. Return baking sheet to the oven and broil until cheese is golden, about 3 minutes; remove from oven.

Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Add mixed greens and pumpkin seeds to the bowl with the dressing; toss to combine the salad.

To serve, divide peppers and salad between plates. Enjoy!

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