This Shrimp Rangoon Mini Bell Pepper appetizer is sure to catch everyone's eye! The fusion of flavors is amazing and will have everyone going back for more.
15 mini bell peppers (, sliced in half, seeds and pith removed)
6 oz raw shrimp (, peeled, tailed removed, de-veined)
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt (, or more to taste)
1 tablespoon olive oil
4 oz cream cheese (, room temperature (full fat is best, but light cream cheese works too))
2 tablespoons chopped green onions
1 teaspoon lime juice
⅓ cup finely shredded Gouda or white Cheddar cheese ((about 3 ounces))
Preheat oven to 350F. Spray a large baking sheet with olive oil or non stick spray.
In a medium bowl, combine the shrimp, chili powder, garlic powder, and salt. Mix well. Heat the olive oil in a large skillet, and cook the shrimp over high heat for 2 minutes per side, or until fully cooked. Set shrimp aside and roughly chop into small pieces.
In a medium bowl, combine the chopped shrimp, room temperature cream cheese, chopped green onions, and lime juice. Mix well. Give it a taste and add salt if desired.
Fill each bell pepper half with about 1/2 - 1 tablespoon of the cream cheese mixture, pressing the filling down gently to fill the bell pepper. Carefully place the mini bell peppers on the baking sheet, making sure they don't tilt over. Sprinkle a pinch of shredded cheese on each pepper. Bake for 10 minutes at 350F. Remove from heat and let stand 10 minutes before serving.
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