Stuffed Roasted Veggie Sweet Peppers with Chipotle Red Bell Pepper Sauce
By Chef Tom Fraker



Ingredients


24 Veggie Sweet Peppers -- tops removed; seeded

For the filling:

6 ounces Cooked Shrimp -- rinsed

6 ounces Langostinos (or lobster meat) -- ready-to-eat; rinsed

3 tablespoons Unsalted Butter

8 cloves Melissa's Peeled Garlic -- 4 halved; 4 minced
6 ounces Goat Cheese
34 cup Shredded Cheddar Cheese
1/2 cup Melissa's Fire Roasted Sweet Red Bell Peppers -- diced
1/4 cup Fresh Italian Parsley -- chopped
to taste Freshly Ground Pepper

For the sauce:

2 tablespoons Extra Virgin Olive Oil
1 large Shallot -- chopped
1 medium Sweet Onion -- chopped
to taste Kosher Salt
to taste Freshly Ground Pepper
4 cloves Melissa's Peeled Garlic -- chopped
1/4 cup Melissa's Fire Roasted Sweet Red Bell Peppers -- diced
1 1/2 cups Chicken Broth
1/3 cup Chipotle in Adobo -- minced
1/4 cup Heavy Cream
1/4 cup Unsalted Butter -- cubed
1/4 cup All Purpose Flower
1/2 teaspoon Granulated Sugar

Directions

Preheat the broiler. Melt the 3 tablespoons of butter in a sauté pan and add the garlic halves.

Cook for 1 minute. Add the shrimp and langostinos and cook for 3 more minutes. Remove from heat.

When cool enough to handle, chop the shrimp and langostinos. In a large bowl, combine the shrimp, langostinos, goat cheese and the rest of the filling ingredients.

Mix well, stuff the peppers and place on a slightly greased cookie sheet. Place the peppers under the broiler and cook until heated through and the cheese is melted.

Meanwhile, to make the sauce, heat the olive oil in a medium size sauce pan. Add the shallot, onion, salt and pepper.

Cook on high heat until onions begin to brown, stirring often. Next add the garlic, red bell peppers, chicken broth, chipotle and the cream.

Heat through and reduce slightly, about 10 minutes. While the sauce is heating, in a small sauce pan, melt the butter.

Once melted, add the flour. Stir constantly and cook until you achieve a light brown color.

Strain the sauce into another pan and, over medium heat, add the flour mixture. Stir to combine and thicken.

Remove the sauce from the heat, add the sugar and mix well. To serve, pour some sauce on a plate and top it with 3 stuffed peppers.

Makes about 8 servings. Note: I like to place the pepper tops back on for presentation.