Description
Bright, colorful, and full of fresh flavor, these shrimp stuffed bell peppers make a weeknight meal feel special.
Ingredients
Scale
- 4 large bell peppers
- 1 pound shrimp, peeled and deveined
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the shrimp and pat them dry. Have your cooked rice ready and dice the onion and tomatoes.
- Heat a skillet over medium heat and add a splash of oil or a small knob of butter. Sauté the diced onion until it becomes translucent and soft, about 3–4 minutes.
- Add the shrimp and cook until they turn pink and opaque, about 2–3 minutes per side. Season with garlic powder, paprika, salt, and pepper while cooking. Remove from heat and let cool slightly.
- Combine the cooked rice, the sautéed shrimp and onions, and the diced tomatoes in a mixing bowl. Taste and adjust seasoning.
- Stuff each bell pepper with the shrimp and rice mixture, pressing gently to fill. Place the stuffed peppers upright in a baking dish.
- Sprinkle shredded cheese on top if using, and cover the dish with aluminum foil. Bake for 25–30 minutes until the peppers are tender and the filling is heated through.
- Serve warm, garnished with chopped fresh parsley or cilantro and a squeeze of lemon if desired.
Notes
These peppers can be easily customized with different grains or spices. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 335
- Sugar: 2.5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 50mg