Shrimp Stuffed Green Peppers
Dive into a flavor-packed dinner with these Shrimp Stuffed Green Peppers—an irresistible combination of tender green bell peppers filled to the brim with a savory shrimp and rice mixture. Juicy medium shrimp are sautéed with fragrant garlic, onion, and diced tomatoes, then tossed with fluffy white rice, a hint of paprika, and a refreshing touch of lemon zest. The stuffing is folded with melty cheddar cheese and topped with a satisfying layer of cheddar and Parmesan for the ultimate cheesy finish. Perfectly baked and garnished with fresh parsley, these stuffed peppers are a hearty and delicious option for seafood lovers. Ready in under an hour, this easy recipe pairs beautifully with a crisp side salad or garlic bread for a well-rounded meal. Ideal for anyone searching for "shrimp stuffed peppers" or "seafood dinner ideas," this dish is sure to impress!
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Recipe Information
Ingredients
- 4 whole Green bell peppers
- 2 tablespoons Olive oil
- 1 pound Medium shrimp (peeled, deveined)
- 1.5 cups Cooked white rice
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 cup Diced tomatoes (canned, drained)
- 1 cup Cheddar cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the green bell peppers and remove the seeds and membranes. Set the hollowed peppers aside. Dice the pepper tops and reserve them.
In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and reserved diced pepper tops. Sauté for 3-4 minutes until soft and fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove the shrimp from the skillet and chop them into bite-sized pieces.
Return the chopped shrimp to the skillet and stir in the cooked white rice, diced tomatoes, paprika, salt, black pepper, and lemon zest. Mix well and cook for 2-3 more minutes.
Remove the skillet from heat and fold in half of the shredded cheddar cheese and 1 tablespoon of parsley.
Place the hollowed peppers in a baking dish and stuff them generously with the shrimp and rice mixture.
Top each stuffed pepper with the remaining cheddar cheese and sprinkle with grated Parmesan cheese.
Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers during cooking.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish with the remaining parsley before serving. Enjoy your Shrimp Stuffed Green Peppers!
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 25.9 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1792 mg | 138% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3106 mg | 66% | |
*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.
