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Looking for a delicious recipe that the kids can help with? They’ll love making, and eating, these cheesy shrimp and mushroom stuffed peppers!
My girls love to help mommy cook and join me in the kitchen whenever possible. Since some recipes can be too difficult, my 8 year old and I decided that she should come up with a recipe of her own. She knew right away that shrimp and rice would be the main ingredients. Shrimp is one of her favorite foods and we eat rice on a regular basis so that part was easy. We use a lot of peppers in our cooking so I suggested stuffed peppers and Ashling loved the idea! That’s how the Cheesy Shrimp & Mushroom Stuffed Peppers recipe was born!
Since this was her recipe (with just a little help from mommy), I wanted it to be as easyas possible. Uncle Ben’s Ready Rice is perfect for recipes like this. Plus, since we’re still trying to get the back to school routine figured out, Ready Rice helps make family meals super quick and easy. All I have to do is throw the pouch in the microwave for 90 seconds and voila, it’s ready to go!
Kids can also learn to love cooking through the Ben’s Beginners program. They know that kids feel a sense of pride and accomplishment when they help in the kitchen and that learning to cook together can be a lot of fun. Ben’s Beginners also has cooking tutorials for children, lessons on prepping veggies and even a chance to win a $30,000 makeover for your child’s cafeteria.
We went to Walmart for our ingredients and used an Ibotta coupon to save .75 off our Ready Rice products. Since it’s always good to stock up, we bought a few extras.
Ashling couldn’t wait to get home and start cooking. Of course, I did the actual “cooking” but there was still a lot she could do to help. I cut open the tops of the peppers and let her hollow them out. She was fascinated by the amount of seeds…it’s so funny what kids find interesting sometimes.
While she was doing that, I got the rice started in the microwave. It seriously couldn’t be any easier…microwave the pouch for 90 seconds and it’s done. I could make a hundred more recipes with this stuff!
After cutting the tops off the peppers, I cut the extra pieces from around the stem and chopped what was left. You can never have too many peppers and I added them to our ingredients. I also chopped 1/2 cup of onions and 1 cup of mushrooms.
I put the peppers and onions in a pan with olive oil and sauteed them until they became slightly tender (about 5-7 minutes). Then I added the mushrooms and 3/4 cup of shrimp (peeled, deveined and cut in half).
Once the shrimp and mushrooms were done, it was time to add the rice. I don’t know about you, but I could have eaten it just like this!
Now that the actual cooking was done, Ashling helped by spooning the mixture into the peppers (I let it cool first so she wouldn’t burn herself).
Of course, as soon as little Keira noticed that Ashling was helping in the kitchen, she wanted to help too. I let her fill her own pepper and she was happy.
I placed the stuffed peppers in a glass baking pan, covered tightly with aluminum foil and baked at 350° for 30 minutes. Then I added shredded cheese to the top and put them back in the oven, uncovered, for about 5 minutes. They sure looked good when they were done!
Since we were all about making cooking fun, I thought we could make silly faces for our peppers while we waited for them to cool. I searched the fridge and found even more peppers (we love peppers in this house!), tomatoes and green beans. Since the girls aren’t quite ready to be trusted with knives, I let them use kid scissors for the peppers.
When the peppers were cool enough, we used some toothpicks to make our silly faces. Keira took the abstract route…
while Ashling’s had all the traditional facial features.
Since I have two little princesses, I guess that makes me a queen, right?
Uncle Ben’s is also giving you the chance to win some money for your family! Who couldn’t use a little extra cash, right? Just enter to win below.
The cheesy shrimp and rice stuffed peppers were delicious and the girls wanted them for dinner again the next night. It was so easy that we’re going to add this to our regular rotation. Next time we may even switch up the shrimp with chicken or sausage.
- 4 bell peppers
- 1 pouch Uncle Ben's Ready Rice
- ¾ lb shrimp (peeled & deveined)
- ½ cup chopped white onion
- 1 cup chopped mushrooms
- ½ cup shredded monterey jack/cheddar blend
- 2 tblsp. olive oil
- Preheat oven to 350
- Cut the tops off the peppers and remove the seeds. Set aside
- Take the tops and chop the leftover pepper from around the stem.
- Microwave Uncle Ben's Ready Rice pouch
- Sautee the peppers and onion in olive oil until slightly tender.
- Add mushrooms and shrimp, sauteeing until cooked (I cut the shrimp in half to make bite sized pieces)
- Stir in the Uncle Ben's Ready Rice
- Fill the bell peppers, place in a baking dish and cover tightly with aluminum foil.
- Bake at 350 for ½ hour
- Remove from oven and add cheese
- Bake uncovered for an additional 5-10 minutes, until cheese is completely melted
- Serve hot
What would you do with an extra $15,000? Would you be sensible and put it towards bills or totally splurge on something fun?