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Bay Shrimp + Pesto Stuffed Sweet Baby Peppers
Prep Time: 25 mins
Total Time: 25 mins
 

Wild Oregon Shrimp and Pesto Stuffed Sweet Baby Peppers

Course: Party Food
Cuisine: American
Keyword: Wild Oregon Shrimp and Pesto Stuffed Sweet Baby Peppers
Servings: 24 pieces
Calories: 44 kcal
Author: Alyssa Brantley
5 from 1 vote
Ingredients
  • 1 pound approx 12 sweet baby bell peppers, washed, split lengthwise and cleaned
  • 1 pound Bay Shrimp I used Wild-Caught Oregon Pink Shrimp - they are tiny
  • 6 tablespoons Lightened Up Basil Pesto OR Paleo Pesto for Dairy Free
  • 1/4 teaspoon crushed red pepper flakes
  • pinch kosher salt
  • pinch freshly ground black pepper
  • squeeze lemon juice
  • 1 tablespoon extra virgin olive oil
  • chopped basil or parsley for serving
Instructions
  1. Begin by preparing the baby sweet peppers. Clean and slice in half lengthwise splitting the green stems and leaving in tact. This makes them easy to pick up and nice for presentation. Take a paring knife and gently trim out the white ribs and seeds. Rinse and set aside to dry.

  2. Combine the shrimp, pesto, crushed red pepper flakes, salt, pepper and lemon juice. Gently toss to coat and add olive oil (if using a different pesto, you may not need the additional olive oil - see NOTES)

  3. Spoon a bit of the filling into each pepper half so that they have a slight mound and the filling isn't flat. Refrigerate covered until read to serve. Top with fresh chopped basil or parsley, serve and Enjoy!

Nutrition Facts
Bay Shrimp + Pesto Stuffed Sweet Baby Peppers
Amount Per Serving
Calories 44 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 47mg16%
Sodium 183mg8%
Potassium 54mg2%
Carbohydrates 1g0%
Protein 4g8%
Vitamin A 675IU14%
Vitamin C 24.9mg30%
Calcium 35mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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