Pin Shrimp and rice stuffed peppers make any weeknight feel special. Each bell pepper becomes a colorful vessel packed with plump shrimp, tender rice, and a bright vegetable medley. Baking them together lets the flavors meld, with a savory tang from tomatoes and a delicate touch of smokiness. This is one of those meals that is as comforting as it is impressive—my family always gathers at the table quickly when these come out of the oven.
Shrimp lovers in my house rave about this meal, and even non-seafood enthusiasts are easily won over by the hearty filling and roasted peppers. Even when the day is hectic, everyone seems to appear instantly when these stuffed peppers come out of the oven.
Ingredients
- Bell Peppers: large and firm, choose red, yellow, or green for sweetness and color variety. Look for ones with flat bottoms so they stand up easily
- Olive Oil: extra virgin preferred for sautéing and rounding out the flavors
- Onion: small white or yellow onion, adds an aromatic base. Look for fragrant, heavy onions with papery skins
- Garlic: fresh cloves, finely minced for savoriness. A must have for true flavor depth
- Celery: stalk, crisp and pale green for a bit of crunch and earthiness
- Carrot: small and sweet, grated for subtle sweetness and color. Adds nutrients and moistness
- Long Grain White Rice: already cooked for fluffiness and structure. Use day old rice to prevent sogginess
- Shrimp: peeled and deveined. Select medium size for best distribution. Wild caught if available for sweetness and texture
- Diced Tomatoes: drained. Choose a good brand for a richer tomato flavor and minimal watery texture
- Fresh Parsley: brightens the whole dish. Opt for flat leaf and add at the end for color
- Smoked Paprika: opt for a good quality Spanish paprika for subtle smokiness
- Dried Oregano: brings a savory herbal note. Mediterranean oregano is especially fragrant
- Salt and Black Pepper: essential for seasoning. Use freshly cracked black pepper for zing
- Lemon zest and juice: gives brightness and slight tang. Always zest before juicing and use unwaxed lemons if possible
- Parmesan Cheese: optional as a finishing touch. Gap for nutty saltiness. Use freshly grated for best melt and flavor
Instructions
- Preheat and Prep Peppers:
- Preheat your oven to 190C or 375F. Prepare a baking dish by lightly greasing with olive oil or nonstick spray. Make sure your peppers are trimmed so they can stand upright. Remove seeds and membranes inside to create sturdy cups
- Sauté Aromatics:
- In a large skillet over medium heat add olive oil. Allow it to shimmer before adding finely chopped onion, minced garlic, celery, and grated carrot. Sauté this mix for 4 to 5 minutes. Stir frequently. You want the vegetables to soften and onions to go translucent while releasing their flavors
- Cook Shrimp:
- Add the chopped shrimp to the skillet. Spread them evenly. Do not overcrowd. Cook for 2 to 3 minutes until they are just turning pink. Stir gently. This ensures the shrimp stay tender and do not get rubbery
- Build the Filling:
- To the skillet add the cooked rice, drained diced tomatoes, chopped parsley, smoked paprika, dried oregano, salt, black pepper, lemon zest, and juice. Stir thoroughly over the heat for about 2 more minutes. The mixture should look vibrant and everything should be evenly coated
- Fill the Peppers:
- Spoon the shrimp and rice filling into each hollowed bell pepper. Pack the mixture gently all the way to the top. Do not worry if a little bit spills over. That will create delicious crispy edges
- Arrange and Top:
- Stand the stuffed peppers upright in your greased baking dish. Sprinkle with parmesan cheese if you like. This adds a salty golden top. If you want dairy free skip this or use your favorite shredded substitute
- Add Steam and Bake:
- Pour about a quarter cup of water into the bottom of the dish. Cover loosely with foil to trap steam. Slide the dish into the oven and bake for 30 minutes. The peppers will soften and the filling will meld
- Finish Baking:
- Remove foil and continue baking for another 10 minutes. The tops should start to turn golden. The edges of the filling get a little crisp
- Cool and Serve:
- Remove the dish from the oven. Let cool for at least 5 minutes before serving. This allows the juices to redistribute so each pepper stays neat and moist
Pin One of my earliest memories is watching my mom prepare these peppers and sneaking those flavorful shrimp straight from the skillet.
Storage Tips
Leftover stuffed peppers keep well in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until heated through. For longer storage, cut the peppers in half before freezing. This makes reheating easier and avoids texture changes.
Ingredient Substitutions
Swap out shrimp for cooked shredded chicken or chickpeas for a different protein. For a spicy kick, add a pinch of red pepper flakes or diced jalapenos. If you do not have fresh parsley, try fresh cilantro, basil, or even a hint of fresh dill.
Serving Suggestions
Serve stuffed peppers as a main dish alongside a crisp green salad or lemony roasted potatoes. For a festive table, scatter extra chopped herbs or lemon zest on top before serving. I love pouring a glass of bright Sauvignon Blanc as a pairing.
Cultural and Historical Notes
Stuffed peppers have long been a staple in various cuisines from Mediterranean to American kitchens. In this version, shrimp adds a coastal flair while smoked paprika brings a subtle Spanish twist. Peppers themselves have always symbolized abundance and color on American family tables.
Pin Let the peppers cool a few minutes before serving so all the flavors settle. Enjoy each colorful bite and share them with your favorite people.
Recipe Q&A
- → What type of rice works best for the filling?
Long-grain white rice holds its texture well and absorbs flavors in the filling, making it ideal for stuffed peppers.
- → Can I use frozen shrimp?
Yes, thaw and pat dry frozen shrimp before cooking to prevent excess moisture in the filling.
- → Are these suitable for a gluten-free diet?
Yes, this dish is naturally gluten-free as long as all packaged ingredients are checked for gluten content.
- → How can I add extra spice?
Add a pinch of cayenne or red pepper flakes to the filling to increase heat and complexity.
- → Can I make these ahead of time?
You can prepare and fill the peppers in advance, then bake just before serving for best results.
- → Is the cheese topping necessary?
No, the Parmesan is optional and can be omitted or replaced with a dairy-free alternative as preferred.