Shrimp-Stuffed Peppers are a delicious and nutritious dish featuring tender bell peppers filled with a savory shrimp mixture, seasoned with herbs and spices, and baked to perfection. Whether served as an appetizer or a main dish, these stuffed peppers are packed with flavor and make for an elegant yet easy-to-make meal.

Why You’ll Love This Recipe

A perfect combination of shrimp, vegetables, and seasonings.
Light yet satisfying, great for a healthy meal.
Easy to customize with different fillings and spices.
Can be made ahead of time for meal prep.
Works as both a main dish and an appetizer.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Peppers:

Bell peppers (red, yellow, or green)
Olive oil
Salt and black pepper

For the Shrimp Filling:

Shrimp, peeled, deveined, and chopped
Garlic, minced
Onion, finely diced
Tomatoes, diced
Cooked rice or quinoa
Parmesan or mozzarella cheese (optional)
Fresh parsley or cilantro, chopped
Paprika
Red pepper flakes (optional for spice)
Lemon juice
Butter

Directions

Step 1: Prepare the Peppers

Preheat oven to 375°F (190°C).
Cut bell peppers in half and remove seeds.
Drizzle with olive oil, season with salt and pepper, and roast for 10 minutes.

Step 2: Cook the Shrimp Filling

Heat butter in a pan, then sauté garlic and onions until fragrant.
Add shrimp, paprika, and red pepper flakes, cooking until shrimp turn pink.
Stir in tomatoes, cooked rice, cheese, and lemon juice.
Remove from heat and mix in fresh parsley.

Step 3: Assemble and Bake

Stuff the roasted peppers with the shrimp mixture.
Top with more cheese if desired.
Bake for another 10–15 minutes until cheese melts and peppers are tender.
Serve warm with a side salad or garlic bread.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Cajun-Style: Use Cajun seasoning for extra spice.
Low-Carb Version: Replace rice with cauliflower rice.
Mexican-Inspired: Add black beans and taco seasoning.
Cheesy Stuffed Peppers: Mix in cream cheese for extra creaminess.
Mediterranean Twist: Use feta cheese and olives.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze stuffed peppers for up to 2 months.
Reheating: Bake at 350°F (175°C) for 10 minutes or microwave for 1–2 minutes.

FAQs

Can I use frozen shrimp?

Yes, just thaw and drain before cooking.

What type of shrimp works best?

Medium or large shrimp, peeled and deveined, work best for this recipe.

Can I make this dish ahead of time?

Yes, prep the filling and peppers separately, then assemble before baking.

Do I have to roast the peppers first?

Pre-roasting softens the peppers and enhances their flavor, but you can skip this step if you prefer firmer peppers.

Can I add other seafood?

Yes, crab meat or scallops pair well with shrimp in this dish.

What other cheeses can I use?

Mozzarella, cheddar, feta, or goat cheese all work well.

Can I make this dairy-free?

Yes, just omit the cheese and use olive oil instead of butter.

How do I make the filling creamier?

Mix in a spoonful of sour cream, Greek yogurt, or cream cheese.

Can I grill the stuffed peppers instead of baking?

Yes, grill over medium heat for about 10–12 minutes.

What sides pair well with this dish?

Garlic bread, a fresh salad, or roasted vegetables complement it perfectly.

Conclusion

Shrimp-Stuffed Peppers are a flavorful and healthy dish that’s easy to make and packed with nutrients. Whether served as a light dinner or a party appetizer, this recipe delivers bold flavors and satisfying textures. Try different variations to make it your own and enjoy this delicious seafood delight!

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These shrimp-stuffed bell peppers are filled with a creamy, cheesy mixture and baked to perfection, making them an irresistible appetizer or main dish!

Author: Mariem
Prep Time: 15 mins
Cook Time: : 20 mins
Total Time: 35 min
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

6 yellow bell peppers
12 large shrimp, peeled and deveined
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
2 tbsp butter
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp fresh parsley, chopped

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Instructions

Preheat oven to 375°F (190°C).
Prepare the peppers – Cut off the tops of the bell peppers and remove the seeds.
Make the filling – In a bowl, mix cream cheese, mozzarella, garlic powder, and black pepper.
Stuff the peppers – Fill each bell pepper with the cheese mixture and place one shrimp on top.
Bake for 15-20 minutes until the cheese is bubbly and slightly golden.
Garnish with fresh parsley and serve hot!

Notes

For a spicier kick, add 1/2 tsp red pepper flakes to the filling.
Can be served as an appetizer or main dish.
Swap shrimp for crab meat or mushrooms for a different twist.