Shrimp and Rice Stuffed Bell Peppers
Elevate your weeknight dinner game with these irresistible Shrimp and Rice Stuffed Bell Peppers—a vibrant, flavor-packed dish perfect for seafood lovers! Sweet, tender bell peppers are filled to the brim with a savory mixture of succulent shrimp, fluffy white rice, and a fragrant medley of garlic, onion, and spices like paprika and oregano. A touch of diced tomatoes and tomato paste brings a rich and tangy depth, while optional cayenne pepper adds a hint of heat for those who dare. Baked to perfection with an optional layer of gooey melted mozzarella, these stuffed peppers are both wholesome and indulgent. Perfect as a hearty main course or show-stopping dinner party entrée, this recipe is as pleasing to the palate as it is to the eye. Serve warm with a garnish of fresh parsley for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 pound raw shrimp (peeled, deveined, and chopped)
- 2 cups cooked white rice
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned, drained)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons parsley (chopped, plus extra for garnish)
- 0.5 cup shredded mozzarella cheese (optional)
- to taste salt
- to taste black pepper
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and set them in a baking dish.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped shrimp to the skillet and cook for 2-3 minutes, stirring until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the tomato paste, diced tomatoes, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, stirring until the mixture is well combined.
Add the cooked rice to the skillet and stir to coat it with the tomato mixture. Then return the cooked shrimp to the skillet and stir in the chopped parsley.
Stuff each bell pepper with the shrimp and rice mixture, packing it tightly.
Pour 1/2 cup of water into the baking dish (around the peppers) to help steam them during baking.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
If adding cheese, remove the aluminum foil and sprinkle shredded mozzarella on top of each pepper. Return to the oven, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with extra chopped parsley and serve warm.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
