Here’s a tasty and elegant Shrimp Stuffed Peppers recipe—light, flavorful, and perfect for dinner.
Ingredients (serves 4)
- 4 large bell peppers (any color)
- 1 lb shrimp, peeled, deveined, and chopped
- 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce (or diced tomatoes)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish
Instructions
1. Prepare the peppers
- Preheat oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds and membranes.
- Lightly brush or spray the outside with olive oil.
- Optional: Roast peppers for 10 minutes to soften slightly.
2. Cook the filling
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Sauté onion and garlic until fragrant and translucent (~3–4 min).
- Add chopped shrimp and cook until just pink (~2–3 min).
- Stir in cooked rice, tomato sauce, paprika, cayenne, salt, and pepper. Cook for another 2–3 minutes.
- Remove from heat and mix in half of the shredded cheese.
3. Stuff the peppers
- Spoon the shrimp mixture into each bell pepper, pressing lightly.
- Sprinkle the remaining cheese on top.
4. Bake
- Place stuffed peppers in a baking dish.
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10 minutes, until cheese is melted and slightly golden.
5. Serve
- Garnish with chopped parsley or cilantro.
- Serve hot, maybe with a side salad or garlic bread.
💡 Tips:
- For extra flavor, add a splash of lemon juice or zest to the shrimp mixture.
- You can swap rice for quinoa or couscous for a different texture.
- Add a pinch of smoked paprika for a subtle smoky flavor.
If you like, I can give a creamy, Cajun-style shrimp stuffed pepper version that’s rich and a little spicy—it’s amazing with melted cheese on top.
Do you want me to do that?
