These Sweet Peppers Stuffed with Shrimp Salsa is one of the easiest, simplest, most colorful make ahead appetizer I have ever done. I made these for our Rosé on Rose Street tasting. Follow the link for some great rosé pairing. It was a hot day so I was serving cold appetizers.
I also had to take notes on a dozen or so wines before my guests arrived so I need something I could make the day before and assemble the day off. These Sweet Peppers Stuffed with Shrimp Salsa used three ingredients. Can you guess what they are? I’ll give you a hint. They are all in the title.
The key to this dish is to find a salsa you love that goes well with the other flavors at your party. I love ordering mango shrimp quesadillas when we go out so I knew I like sweet heat and shrimp. But since I was doing a wine tasting, I did not want too much heat. I used Trader Joe’s Island Salsa with Mango, Pineapple, and Red Jalapeños.
Because I wanted a smidge of heat, I added 2-3 Tablespoons of Mrs. Renfro’s Mango Habanero Salsa. You could probably be less insane and just find one salsa you like.
- 1 pound already cooked salad shrimp
- 24 oz bag of sweet mini sweet peppers
- 1 12 oz jar of salsa
- cilantro and lime for garnish, if desired
- Cut pepper in half lengthwise. Remove seeds, stem, and pith. In a large bowl mix salsa with shrimp. Spoon shrimp and salsa into peppers. Garnish with chopped cilantro and lime juice. Filling can be made day before and assembled when ready to serve.