2 large bell peppers
24 medium cooked shrimp, chopped
1 cup canned sweet yellow corn
1/2 cup shredded sharp cheddar
1/4 cup chipotle mayonnaise, plus more for serving
Seasonings, as desired
Preheat the oven to 400. Slice bell peppers in half lengthwise, and remove the seeds and light-colored membranes.
In a bowl, add shrimp, corn, cheese, and chipotle mayonnaise, and season as desired (salt, pepper, garlic powder, paprika, etc.—it’s up to you!). Stuff the mixture into each of the peppers, then transfer the bell peppers to an oven-safe dish. Add a small amount of water to the dish—just enough to hardly cover bottom—and cover the dish with tin foil. Bake the peppers for 35 minutes.