6 yellow chili peppers
6-8 raw medium shrimp, peeled, deveined and chopped
1 cup onion, chopped
½ cup red pepper, chopped
2-4 garlic cloves, chopped fine
1 tablespoon lemon juice
Gluten-free Soy sauce
Mayonnaise (Paleo mayonnaise optional)
Spike Seasoning - a blend of 39 different herbs, spices, and vegetables
Preheat oven to 450° F (232.2° C).
Take the yellow peppers and make a slit one side of each long ways.
With the blunt tip of a butter knife or a teaspoon, remove the seeds and pith (the white stuff seeds are attached to) to make room to stuff with shrimp. Careful to not cut all the way through.
Bake for 10 minutes until a bit browned and softened.
If you haven’t done so, chop onion, red pepper, garlic, and cut up the shrimp into small pieces.
In a 10-inch skillet, 1 tablespoon of olive oil over medium heat.
Add onion and cook for 3 minutes, then add the red pepper and garlic for another 3 minutes.
Now add the shrimp sprinkle Spike Spice liberally and lemon pepper for to your liking for added flavor.
Cook for about a minute or less until shrimp is done, like a stir-fry. Once shrimp is not translucent, add lemon juice. Take off flame, cover and let stand for a couple of minutes.
Now that the peppers are done, remove from oven and while they are cooling, stuff with shrimp mixture.
When ready to serve, drizzle with soy sauce.
To add the mayonnaise, take a small plastic sandwich bag and add 2-3 tablespoons of mayonnaise inside a lower corner and seal the bag. With a pair of scissors, cut the tip of the opposite corner to make a small 1/4” hole. You can squeeze the mayo toward the hole to “stripe” your stuffed pepper. As well, you can just put a dollop of mayo on top using a teaspoon. Use extra soy sauce and mayo if desired.
Tip: There are many versions of this which I tried. Some recipes call for cream cheese or Pepper Jack cheese instead of the mayo. I prefer the mayonnaise version. Also, some recipes wrap the chilies in bacon but I feel you lose that wonderful shrimp taste. I know you will love this!!!
I tend to cook the onions and peppers until they are browned and crisp, longer than you might like.