Cubanelle Peppers Stuffed with Breadfruit Mofongo and Shrimp in Coconut Sofrito

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Place the cubanelle peppers on a baking tray, brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and bake for 12 minutes until they begin to soften. Set aside.

2. 2

   Meanwhile, cook the breadfruit in a pot of boiling water with 1/2 teaspoon salt for 15 to 18 minutes, until tender but not falling apart. Drain well.

3. 3

   In a medium skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium heat. Add half of the minced garlic and cook for 30 seconds. Add the cooked breadfruit and mash it gradually with the crushed pork cracklings, 2 tablespoons cilantro, and enough hot chicken broth or water to create a moist but firm mofongo texture. Adjust with salt and pepper, remove from the heat, and set aside.

4. 4

   In a bowl, season the shrimp with lime juice, dried oregano, ground cumin, sweet paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Let them rest for 10 minutes.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Sauté the white onion, sweet ají peppers, and the rest of the garlic for 3 to 4 minutes. Add the Puerto Rican sofrito and cook 2 minutes more.

6. 6

   Add the seasoned shrimp to the skillet and cook for 2 minutes per side, until they change color. Pour in the coconut milk, stir well, and cook for 3 to 4 minutes over medium-low heat until a light sauce forms. Stir in the remaining cilantro and adjust salt and pepper to taste.

7. 7

   Fill each cubanelle pepper half with the breadfruit mofongo, pressing gently so it holds its shape. Top with the shrimp and some of the coconut sofrito sauce.

8. 8

   Return the stuffed peppers to the oven at 375°F (190°C) for 8 to 10 minutes, until everything is heated through and lightly browned around the edges. Serve immediately with the remaining sauce spooned over the top.