Peppers Stuffed with Mirliton, Shrimp, and Turkey Sausage

Peppers Stuffed with Mirliton, Shrimp, and Turkey Sausage

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From: Diabetic Living Magazine

Mirlitons are gourdlike fruits that taste similar to squash; they are sometimes called chayote. Try them in this diabetic-friendly turkey and vegetable stuffed pepper side dish recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Halve peppers lengthwise; discard seeds and membranes. Cook halves in boiling water for 3 minutes. Drain; set aside.
  3. Preheat oven to 350°F. In a large skillet, cook turkey sausage until brown; remove from skillet.
  4. 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.
  5. 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 283 calories; 11 g fat(2 g sat); 6 g fiber; 22 g carbohydrates; 26 g protein; 189 mg cholesterol; 756 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 fat, 1 fruit, 1 vegetable, ½ starch

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