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Easy Shrimp Stuffed Bell Peppers

Featured in The Stars of the Table.

These Shrimp Stuffed Peppers combine colorful bell peppers with a savory filling of rice, shrimp, mushrooms, and onions, all topped with melted cheese. The peppers are first stuffed with the cooked mixture, then baked until tender and finished with a golden cheese topping. It's a versatile recipe that can be adapted with different types of rice or made low-carb using cauliflower rice. The dish can be made ahead and frozen, making it perfect for meal prep. Each pepper delivers a complete meal with protein, vegetables, and grains in one delicious package.
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Updated on Mon, 20 Jan 2025 12:19:12 GMT
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Colorful peppers stuffed with shrimp, rice, and savory spices for a hearty and flavorful dish. Pin it
Colorful peppers stuffed with shrimp, rice, and savory spices for a hearty and flavorful dish. | tasteofcook.com

These Shrimp Stuffed Peppers combine colorful bell peppers with succulent shrimp and fluffy rice to create a meal that's both nutritious and satisfying. The peppers become tender and sweet during baking, while the filling stays moist and flavorful, crowned with a blanket of melted cheese. After perfecting this recipe through many iterations, I've found it's the perfect way to transform simple ingredients into an impressive dinner that's actually quite easy to prepare.

I discovered this recipe when looking for new ways to use the abundant peppers from my garden. The combination of shrimp and rice was an instant hit with my family, especially my picky eater who normally avoids vegetables but devours these stuffed peppers!

Essential Ingredients with Purpose

  • Bell peppers: Choose firm, glossy peppers with thick walls for the best results
  • Fresh shrimp: Avoid pre-cooked shrimp - they'll become tough during baking
  • Mushrooms: Provide earthiness and help keep the filling moist
  • Monterey Jack/cheddar blend: Creates the perfect mix of flavor and melting properties
  • Rice: Use day-old rice for best texture - fresh rice can become mushy

Detailed Step-by-Step Instructions

Step 1: Preparing Perfect Peppers
Cut tops cleanly with a sharp knife for even edges. Remove membranes completely to maximize filling space. Save pepper tops - they add flavor to the filling. Stand peppers upright to check they're level for baking.
Step 2: Creating the Filling
Dice vegetables uniformly for even cooking. Cook shrimp just until pink - they'll continue cooking in the oven. Fold rice in gently to maintain its texture. Taste and adjust seasoning before filling peppers.
Step 3: Assembly Mastery
Pack filling firmly but not too tight. Leave slight space at top for cheese. Arrange peppers so they support each other. Cover tightly with foil to trap steam.
Step 4: Baking to Perfection
Check pepper tenderness with a knife tip. Watch cheese carefully in final minutes. Let rest 5 minutes before serving. Check filling temperature reaches center.
Tender shrimp and rice stuffed into baked peppers for a delicious and satisfying meal. Pin it
Tender shrimp and rice stuffed into baked peppers for a delicious and satisfying meal. | tasteofcook.com

Growing up in a household where stuffed peppers were always made with ground beef, discovering this shrimp version was a game-changer. My mother was skeptical at first, but after one bite, she asked for the recipe - a true victory in my culinary journey!

Shrimp-stuffed peppers with rice, combining fresh seafood and vibrant flavors in a wholesome dish. Pin it
Shrimp-stuffed peppers with rice, combining fresh seafood and vibrant flavors in a wholesome dish. | tasteofcook.com

Serving Suggestions

  • Pairings: Serve with a fresh garden salad or crusty bread to round out the meal.
  • Plating Tip: Arrange peppers on a large platter with extra melted cheese on top for a beautiful presentation.

Frequently Asked Questions

→ Can I use different types of rice?
Yes, you can use brown rice, Cajun-style rice, or cauliflower rice for a low-carb option.
→ How long can I freeze these stuffed peppers?
They can be frozen for up to 5-6 months when properly wrapped and stored.
→ Can I make these spicier?
Yes, add Cajun seasoning, creole seasoning, or cayenne pepper for extra heat.
→ What size shrimp should I use?
Any size works - just cut larger shrimp into smaller pieces before cooking.
→ Can I prepare these ahead of time?
Yes, assemble them ahead and bake when ready to serve.

Shrimp Stuffed Peppers with Rice

Bell peppers stuffed with a flavorful mixture of shrimp, rice, mushrooms, and topped with melted cheese - perfect for a wholesome family dinner.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 stuffed peppers)

Dietary: Gluten-Free

Ingredients

→ Main Ingredients

01 4 bell peppers
02 2 cups cooked rice
03 3/4 pound shrimp, peeled and deveined, cut in half
04 1/2 cup chopped white onions
05 1 cup chopped mushrooms
06 3/4 cup shredded monterey jack/cheddar blend
07 2 tablespoons olive oil

Instructions

Step 01

Preheat oven to 350°F. Cook rice according to package directions.

Step 02

Cut tops off bell peppers and dice the tops, discarding stems. Set hollow peppers aside.

Step 03

Sauté diced pepper tops, onions, and mushrooms in olive oil for 5-7 minutes until slightly tender.

Step 04

Add halved shrimp to the vegetable mixture and cook until just done, about 2-3 minutes.

Step 05

Stir rice into the shrimp mixture. Fill the hollow peppers with this mixture.

Step 06

Place stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. Add cheese and bake uncovered for 5-10 minutes more until cheese melts.

Notes

  1. Can use different types of rice or cauliflower rice
  2. Freezer-friendly for up to 6 months
  3. Can be spiced up with Cajun seasoning

Tools You'll Need

  • Rice cooker
  • Large skillet
  • Baking dish
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 295
  • Total Fat: 14 g
  • Total Carbohydrate: 35 g
  • Protein: 9 g