Save Juicy bell peppers become irresistible vessels for plump shrimp, aromatic rice, and fresh parsley in this colorful stuffed peppers recipe. Each bite brings together ocean-bright seafood, savory vegetables, and a hint of smoky spice. Whether you are looking for a vibrant main dish for a weeknight or a show-stopping crowd pleaser, these stuffed peppers will absolutely deliver.
Every time I make these shrimp and rice stuffed peppers, my kitchen smells incredible and everyone races to the table. The first time I served this at a family Sunday lunch it was gone in minutes and even the picky eaters were hooked.
Ingredients
- Bell peppers large and firm: Choose vibrant colors for extra sweetness and check the bottoms so they stand steady
- Raw shrimp peeled and deveined: Go for fresh or frozen high quality shrimp to keep the filling juicy and sweet
- Long grain white rice: Gives the stuffing structure and soaks up all the flavors Look for unbroken grains for best texture
- Onion and celery finely chopped: These aromatics lay the foundation for bold flavor
- Garlic minced: Always use fresh for a punchy savory note
- Tomato ripe: Medium tomato adds a bit of acidity and juiciness
- Olive oil extra virgin: Rounds out the flavor Feel for a fruity scent when you open the bottle
- Low sodium chicken or vegetable broth: Deepens flavor while allowing you to control salt
- Mozzarella or Monterey Jack cheese optional: Offers melty richness and browns beautifully on top Only choose if you enjoy a creamy finish
- Smoked paprika: Delivers subtle depth and a lingering smoky taste Spanish smoked paprika is my preference
- Dried oregano: Provides herbal warmth Choose a well scented oregano for best effect
- Cayenne pepper optional: Adds a backnote of heat use just a pinch if you prefer mild
- Fresh parsley: Fresh brightens everything A great way to finish
- Salt and freshly ground black pepper: Enhance every ingredient Go for flake salt and grind your own pepper for best results
Instructions
- Preheat the Oven:
- Set your oven to 190 degrees Celsius or 375 degrees Fahrenheit so it is truly hot by the time your peppers are ready to bake This ensures even blistering and tender insides
- Prepare the Peppers:
- Stand your whole bell peppers upright in a large baking dish After trimming off the tops gently pull out any seeds or white ribs inside Sprinkle a small pinch of salt inside each and set aside This little trick draws out a bit of pepper moisture for sweeter flavor
- Cook Aromatics for the Filling:
- Heat olive oil in a spacious skillet over medium heat Once shimmering add finely chopped onion celery and garlic Let them sweat for around three minutes stirring frequently You want translucency and a slight golden tint without browning This introduces the first wave of savory flavor
- Toast Rice and Seasonings:
- Scatter uncooked rice into the skillet Stir and let the grains toast for about one minute until they look slightly opaque Add diced tomato smoked paprika dried oregano cayenne pepper salt and black pepper Fold everything together so the rice and veggies pick up color and aroma This quick sear boosts the overall nutty flavor of your filling
- Simmer the Rice:
- Pour in the low sodium broth Turn the heat to medium low Bring to a gentle simmer then cover the pan and cook for about ten minutes You are looking for rice that is partly cooked and has absorbed some seasoning The grains should still hold shape
- Add Shrimp and Finish the Filling:
- Stir chopped shrimp and half your fresh parsley into the skillet immediately after removing from heat The shrimp will begin to gently cook from the residual warmth This keeps the seafood juicy once baked
- Stuff the Bell Peppers:
- Use a spoon to fill each hollowed pepper with the shrimp rice mixture Heap it up to the top pressing gently so it holds Add shredded cheese on top if desired for a golden bubbly finish
- Bake Until Tender:
- Pour a small splash of water into the baking dish Cover tightly with foil This helps the peppers steam and become meltingly soft Bake for about twenty five minutes Then remove the foil and continue baking ten to fifteen more minutes Your goal is fully tender peppers and beautifully browned tops If you used cheese you want it bubbling
- Garnish and Serve:
- After removing from the oven let the peppers cool for a few minutes Sprinkle with the rest of your fresh parsley for color and punch Serve warm and enjoy the layers of flavor
Save I truly love the moment just after the peppers are stuffed and before baking The rainbow row of filled peppers always looks like celebration food My kids always sneak some of the shrimp filling while I am garnishing
Storage Tips
Store cooked peppers in an airtight container in the fridge They keep for up to three days For best results reheat covered in the oven at 175 degrees Celsius or 350 degrees Fahrenheit until warmed through To freeze wrap each cooled stuffed pepper tightly and store in a freezer bag They will hold well for up to two months
Ingredient Substitutions
Diced cooked chicken or tofu can stand in for shrimp without losing flavor Switch mozzarella for smoked gouda or omit cheese altogether for dairy free Quinoa or brown rice work as a base if white rice is not your preference
Serving Suggestions
Pair these peppers with a simple green salad for a balanced meal Ladle a little tomato sauce on the plate for extra moisture My family likes these with a crusty gluten free roll to mop up the juices
Cultural Context
Stuffed peppers have roots in many cuisines but the American style thrives on bold flavors and kitchen adaptability With Gulf shrimp and lively spices you get a Southern coastal twist
Seasonal Adaptations
In summer use garden fresh peppers and ripe tomatoes In colder months toss in spinach or kale for extra greens Top with fresh basil or dill for spring brightness
Success Stories
These stuffed peppers became an instant dinner classic after a summer picnic My aunt begged for the recipe right away I once doubled the batch to bring to a potluck and there were zero leftovers The first time I tried shrimp in stuffed peppers I was hooked by the way the seafood flavor seeps into the rice
Freezer Meal Conversion
Fully assemble and bake peppers then let them cool Wrap each individually and freeze When ready to eat thaw in the fridge overnight and reheat in the oven for best texture
Save Serve warm and enjoy the layers of flavor in these vibrant stuffed peppers.
Recipe FAQ
- → Can I use a different protein instead of shrimp?
Absolutely! Diced cooked chicken or tofu can be substituted for shrimp for a different twist on the filling.
- → Should the rice be cooked before stuffing?
No, the rice is partially cooked in the skillet before stuffing the peppers and will finish cooking inside the peppers as they bake.
- → What kind of cheese works best?
Mozzarella or Monterey Jack both melt well and complement the flavors, but you can also use your favorite shredded cheese or leave it out entirely.
- → How can I make this dish more flavorful?
Enhance with a squeeze of lemon before serving and increase the herbs or add more spices for depth.
- → Can this dish be prepared ahead of time?
You can assemble the peppers in advance and bake just before serving. Store covered in the refrigerator up to one day ahead.