Bell Peppers Stuffed with Yuca Mofongo and Shrimp in Creole Coconut Sauce

Name: Bell Peppers Stuffed with Yuca Mofongo and Shrimp in Creole Coconut Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 4 large (about 28 oz) large red bell peppers; 1 lb 8 oz peeled yuca; 1 lb large raw shrimp; 2 oz crispy pork cracklings; 1 cup coconut milk; 1/2 cup Puerto Rican sofrito; 1 cup yellow onion; 1/2 cup sweet peppers; 6 cloves fresh garlic; 1/4 cup fresh cilantro; 3 tbsp olive oil; 2 tbsp butter; 3/4 cup chicken or seafood broth; 2 tbsp tomato paste; 2 tbsp lemon juice; 1 tsp dried oregano; 1 tsp sweet paprika; 1 1/2 tsp salt; 1/2 tsp black pepper

An original Puerto Rican recipe featuring roasted bell peppers stuffed with soft yuca mofongo with garlic and pork cracklings, topped with sautéed shrimp and a light creole coconut sauce with sofrito and sweet peppers.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 800 g large red bell peppers (partidos a the mitad a lo largo and without semillas)
700 g peeled yuca (en trozos medium)
450 g large raw shrimp (pelados and desvenados)
60 g crispy pork cracklings (lightly crushed)
240 ml coconut milk (without sugar)
120 ml Puerto Rican sofrito (divided)
120 g yellow onion (chopped en cubitos small)
60 g sweet peppers (chopped)
18 g fresh garlic (chopped, divided)
15 g fresh cilantro (chopped)
45 ml olive oil (divided)
28 g butter (for dar suavidad al mofongo)
180 ml chicken or seafood broth (hot, divided)
30 g tomato paste
30 ml lemon juice (divided)
2 g dried oregano (divided)
2 g sweet paprika
8 g salt (or to taste, divided)
2 g black pepper (divided)

Nutrition facts

per serving

520 kcal

Calories

26 g

Protein

38 g

Carbs

29 g

Fat

6 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
Preheat the oven to 400 °F / 200 °C. Place the bell pepper halves on a baking tray, rub them with 1 tablespoon olive oil, and season with a pinch of salt and pepper. Roast for 18 to 20 minutes, until tender but still holding their shape.
2
Meanwhile, place the yuca in a pot with enough water and 1 teaspoon salt. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain well and remove the fibrous core if present.
3
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of the onion, half of the sweet peppers, and half of the garlic. Cook for 3 to 4 minutes. Add 60 ml (1/4 cup) sofrito and cook 2 more minutes.
4
Transfer the cooked yuca to a pilón or large bowl. Add the sautéed mixture from the skillet, the crushed pork cracklings, butter, 60 ml (1/4 cup) hot broth, 1 tablespoon lemon juice, half of the cilantro, and 1/2 teaspoon oregano. Mash until you get a soft yuca mofongo with some texture. If needed, add a bit more broth. Adjust with salt and pepper.
5
Fill the roasted pepper halves with the yuca mofongo, pressing gently so they hold their shape. Keep warm.
6
In a bowl, season the shrimp with 1/2 teaspoon salt, the remaining black pepper, sweet paprika, the remaining 1 tablespoon lemon juice, and the remaining 1/2 teaspoon oregano.
7
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Cook the shrimp for 1 to 2 minutes per side, until pink and just cooked through. Remove and set aside.
8
Add the remaining onion, remaining sweet peppers, and remaining garlic to the skillet. Cook for 3 minutes. Stir in the remaining sofrito and tomato paste; cook for 1 minute. Add the coconut milk and the remaining 120 ml (1/2 cup) broth, mixing well. Simmer over medium heat for 4 to 5 minutes until the sauce thickens slightly.
9
Return the shrimp to the skillet along with the remaining cilantro and cook 1 more minute so they absorb the creole coconut sauce flavors.
10
Serve two pepper halves per portion. Spoon shrimp and plenty of hot creole coconut sauce over each one.

Chef tips

For a more rustic filling, mash the yuca by hand instead of processing it. Do not overcook the shrimp so they stay juicy. The peppers can be roasted ahead of time and filled just before serving.

Substitutions

You can replace the shrimp with shredded chicken for a non-seafood version. The pork cracklings can be omitted for a lighter texture, although the flavor will be less traditional. If you do not have lemon, use the same amount of sour orange juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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