Shrimp Stuffed Peppers - As Featured at the Dig In Horticulinary Festival

Serves 4 (12 pieces)


  • 12 pieces of mini bell peppers, tops off, and hollowed out


  • 1 cup raw shrimp, peeled and deveined
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. jalapeno pepper, chopped
  • 1 Tbsp. fresh ginger root, minced
  • 1 garlic clove, chopped
  • 1 tsp. sesame oil
  • 1 tsp. salt
  • 2 Tbsp. vegetable oil


  1. Preheat the oven to 400 degrees F.
  2. Place the raw shrimp, cilantro, jalapeno, ginger, garlic, sesame oil and salt into a food processor and pulse until no large lumps are formed. Remove the mixture from the food processor.
  3. Using a small spoon or piping bag, stuff approximately 1 Tbsp. of the shrimp paste filling into each baby pepper.
  4. Pour the vegetable oil in a heavy bottom skillet and preheat it over medium high heat. 
  5. Pan sear the stuffed peppers on all sides until golden in color.
  6. Place the seared peppers onto a parchment paper lined baking tray and bake inside the preheated oven for approximately 15-20 minutes or until juices run clear from the peppers.  Remove the peppers from the oven and serve.