Peppers Stuffed with Mirliton, Shrimp, and Turkey Sausage

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 degrees 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, 3/4 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 1/4 cup crumbs. Bake, uncovered, for 15 to 20 minutes or until heated through and crumbs are brown.