Shrimp and Rice Stuffed Peppers (Print)

Bell peppers baked with a hearty shrimp and rice filling, seasoned and tender for a vibrant main dish.

# Ingredients:

→ Peppers

01 - 4 large bell peppers (red, yellow, or green), tops sliced and seeds removed

→ Filling

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 celery stalk, finely chopped
06 - 1 small carrot, grated
07 - 1 cup cooked long-grain white rice
08 - 9 ounces medium shrimp, peeled, deveined, and roughly chopped
09 - 1 can (14 ounces) diced tomatoes, drained
10 - 2 tablespoons fresh parsley, chopped
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - Zest and juice of 1/2 lemon

→ Topping

16 - 1/2 cup grated Parmesan cheese (optional)

# Instructions:

01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to keep peppers upright.
02 - In a large skillet over medium heat, heat olive oil. Add onion, garlic, celery, and carrot; sauté for 4–5 minutes until softened.
03 - Stir in chopped shrimp and cook for 2–3 minutes, just until the shrimp turn pink.
04 - Add cooked rice, drained diced tomatoes, parsley, smoked paprika, oregano, salt, pepper, lemon zest, and lemon juice. Mix thoroughly and cook for an additional 2 minutes to meld flavors. Remove from heat.
05 - Divide the shrimp and rice mixture evenly among the prepared bell peppers, gently packing the filling.
06 - Place stuffed peppers upright in the baking dish and sprinkle with grated Parmesan cheese if using.
07 - Pour 1/4 cup water into the bottom of the baking dish and cover loosely with foil. Bake for 30 minutes, then remove foil and bake for an additional 10 minutes, until peppers are tender and tops are golden.
08 - Allow peppers to cool for 5 minutes before serving.

# Pro Tips:

01 -
  • Uses fresh and wholesome ingredients that are easy to find at any grocery store
  • Vegetable-packed and naturally gluten-free for a lighter main dish
  • Flexible for many diets swap or skip cheeses or adjust spice to taste
  • Great for meal prep makes tasty leftovers and reheats beautifully
  • Shrimp lovers in my house rave about the juicy seafood flavor that seeps into every bite and even the non-seafood enthusiasts are easily won over by the hearty filling and roasted peppers
02 -
  • High protein and filling
  • Naturally gluten free and pescatarian friendly
  • Easily made dairy free if you skip the cheese
  • The lemon zest makes everything pop and I always find myself sneaking extra Parmesan on top since my family loves crispy cheese edges
03 -
  • Use day old cooked rice to prevent the filling from becoming too sticky
  • Sautéing the aromatics slowly lets flavors develop and makes the entire filling rich
  • Always let the peppers cool slightly before serving for the cleanest slices and best texture
  • If you like a deeper roasted flavor try broiling for a minute after baking just watch carefully so the tops do not burn

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