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Shrimp Stuffed Peppers

Shrimp Stuffed Peppers

Delicious Shrimp Stuffed Peppers filled with a flavorful mixture, perfect for entertaining or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course main dish
Cuisine American
Servings 12 peppers
Calories 350 kcal

Equipment

  • large pot
  • casserole dish

Ingredients
  

Rice and Shrimp Mixture

  • 6 cups cooked rice I cooked 2 cups raw rice
  • 1.5 tablespoon olive oil
  • 0.5 stick butter
  • 1.5 to 2 lbs medium sized shrimp peeled/deveined, seasoned with 1 ½ teaspoon creole seasoning
  • 1 large yellow onion chopped
  • 1 medium green bell pepper chopped
  • 2 cloves garlic chopped
  • Creole seasoning to taste
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 10 oz can cream of mushroom
  • 1 to 2 cups water
  • 1 to 1.5 cups shredded cheese
  • Fresh chopped parsley

Peppers

  • 6 whole red bell peppers sliced in half, remove ribs and seeds

Instructions
 

Recipe Steps

  • Begin by making rice so it can be ready when shrimp sauce is ready.
  • Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
  • Heat olive oil and butter in a large pot over medium high heat.
  • Season shrimp with creole seasoning.
  • Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
  • Remove shrimp to a bowl.
  • Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
  • Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
  • Add shrimp back to sauce and stir.
  • Stir in cooked rice. Turn off heat.
  • Fill each pepper with a good amount of shrimp mixture.
  • Pour about ½ cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
  • Cover casserole dish with foil and seal tightly.
  • Bake at 350 for 25 minutes.
  • Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

Notes

This recipe makes a lot. It is perfect for company, but can easily be halved or eaten again the next day. It will make 12 stuffed peppers, and some adults can eat two. The rice mixture alone is a great dish too.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 30IUVitamin C: 100mgCalcium: 10mgIron: 15mg
Keyword Casserole, Comfort Food, Easy Dinner, Seafood, Shrimp Stuffed Peppers, stuffed peppers
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