This Mexican inspired entrée is full of flavor, just roast the peppers stuff them with our Seafood Stuffing and top with our corn chowder based sauce.
Depending on the size of the peppers thaw out 4 or 5 plugs per pepper (microwave or overnight in fridge). Take the thawed stuffing nuggets and form them to the shape of the peppers. Gently slide the stuffing into the pepper without causing too many tears in the pepper. Place stuffed pepper in butter ramekin and cover with sauce. Add two ounces of shredded Jack cheese over the sauced pepper. Place ramekin on a baking sheet and put in a 425 degree oven. The internal temperature of the stuffing must reach 170 degrees.
Combine the following and garnish the top of each pepper: