Nutrition per serving may change if servings are adjusted.
3 medium mirlitons or chayote
4 large green, red, and/or yellow sweet peppers
4 ounces uncooked bulk turkey sausage
⅓ cup chopped celery
⅓ cup finely chopped onion
¼ cup chopped red sweet pepper
¼ cup sliced green onions
1 clove garlic, minced
1 tablespoon olive oil
12 ounces cooked, peeled, and deveined shrimp
1 cup soft bread crumbs
1 tablespoon snipped fresh parsley
½ teaspoon salt
¼ teaspoon cayenne pepper
In a covered Dutch oven, cook mirlitons in boiling water for 45 to 60 minutes or until tender. Drain and cool. Peel, halve and discard seeds. Mash with a fork. Transfer to a strainer; drain for 30 minutes.
Halve peppers lengthwise; discard seeds and membranes. Cook halves in boiling water for 3 minutes. Drain; set aside.
Preheat oven to 350°F. In a large skillet, cook turkey sausage until brown; remove from skillet.
Cook celery, onion, red pepper, green onions, and garlic in hot oil until tender. Stir in mirliton; cook about 5 minutes or until liquid evaporates. Add sausage, shrimp, ¾ cup of the crumbs, parsley, salt, and cayenne pepper. Divide among pepper halves.
Put peppers in an ungreased foil-lined 15x10x1-inch baking pan; top with remaining ¼ cup crumbs. Bake, uncovered, for 15 to 20 minutes or until heated through and crumbs are brown.