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© Meredith Corporation. All rights reserved. Used with permission.
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 pan.
Heat oil in the skillet. Add celery, onion, red pepper, onions and garlic; sauté until tender. Stir in mashed mirlitons; cook for about 5 minutes or until liquid evaporates. Add sausage, shrimp, 3/4 cup breadcrumbs, parsley, salt and cayenne. Divide among the pepper halves.
Place the peppers on an ungreased large rimmed baking sheet; top with the remaining 1/4 cup breadcrumbs. Bake, uncovered, for 15 to 20 minutes or until heated through and crumbs are brown.