• Cooking Time: 15 minutes
  • Servings: 10 stuffed peppers
  • Preparation Time: Less than 30 minutes


Hey there, Just joined a new website in hopes of gaining a better grip on my health, weight and exercise. This is one of the recipes that I found to take to work for the usual Friday bring a snack. It's healthy, quick and easy.




  • 10 raw shrimp
  • 1/4 cup onion, finely minced
  • 1/4 cup mushroom, diced
  • 2 garlic cloves, finely minced
  • 1 T black olives, diced
  • 1/4 c sweet corn (canned, fresh or frozen)
  • 2 oz cream cheese, low fat
  • 1/4 c Sharp cheddar cheese, shredded
  • 10 fresh whole jalapeno peppers
  • 1 can chopped green chili
  • Salt
  • Cayenne
  • Olive Oil
  • Mrs. Dash
  • 2 tablespoons Parmasan Cheese Shreeded


  • Above makes about 10 stuffed peppers. Depends on how full you stuff them or how you vary the ingredients.
  • Mince the onions, garlic, and mushrooms and saute them in a little olive oil over medium heat.
  • When they start to soften, add raw shrimp.
  • Saute until shrimp turn pink. Add corn and diced black olives.
  • Remove from heat, set aside and cool.
  • In a separate bowl, combine softened cream cheese with shredded cheddar. Add salt (or garlic salt) and cayenne to the cheeses.
  • When shrimp and veggies have cooled mix together with your cream cheese mixture.
  • Clean the jalapenos, slit one side open, and core them out. (The more seeds left in, the spicier.)
  • For the best consistency, you may want to blanch these in hot water for a couple minutes before stuffing.
  • Stuff each pepper with equal parts cheese mixture.
  • Make sure to press one cooked shrimp inside each jalapeno.
  • Lightly spray olive oil on pan before adding peppers.
  • Shake a little Mrs. Dash over the stuffed jalapeno's.
  • Sprinkle Parmasan Cheese over stuffed jalapeno's.
  • Bake in 375 degree oven for about 15 minutes (watch for the mixture to get bubbly and start to spill out.)
  • If they turn out too spicy for your taste, serve with a little sour cream

Categories: Finger Food 

Author Credit: Jasibella

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