This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
These Shrimp Stuffed Peppers with Rice make a fun and super easy dinner recipe that your entire family will love. Make them ahead of time and bake them when ready for a weeknight dinner that’s both simple and delicious! As seen in CountryLiving.com!
I’m always looking for easy dinner recipes for those times when life gets busy, and I run out of time at the end of the day. The trick is finding an easy yet excellent recipe that my whole family will love. Sometimes that’s not as easy as it sounds because my girls don’t always like the same things.
One thing they always agree on though is shrimp stuffed peppers! These shrimp stuffed bell peppers not only taste awesome, but they’re also simple enough to make on a regular basis! We keep them on our regular dinner rotation and if I don’t have shrimp, we’ll use chicken or sausage.
My family loves stuffed pepper recipes but since we are all such big shrimp fans, this one is our fave! They love my taco stuffed peppers and mushroom and sausage stuffed bell peppers too but whenever I’m making a recipe that includes shrimp, they all come running! You’re simply going to love how easy this recipe is and if you kids love cooking much as mine do, you can even let the kids help stuff them!
Why We Love this Recipe
- One dish meal: You have your protein, veggies and starch all stuffed into one.
- Wholesome ingredients: Not only are these peppers full of amazing flavor, but they are also made with all simple and fresh ingredients.
- Great make ahead dish: You can even make these peppers ahead of time, up to a day in advance and keep them in the fridge until just before dinner.
- Versatile: This recipe makes mild stuffed peppers, but shrimp and rice go perfectly with spicy seasonings if you prefer a little heat.
What’s Needed for Shrimp and Rice Stuffed Pepper Recipe
- 4 bell peppers
- 2 cups cooked rice
- 3/4 pound shrimp, peeled, deveined & cut in half
- 1/2 cup chopped white onions
- 1 cup chopped mushrooms
- 3/4 cup shredded Monterey jack/cheddar blend
- 2 tablespoons olive oil
How to Make Shrimp and Rice Stuffed Bell Peppers
Step 1: Preheat oven to 350 and spray a casserole dish with cooking spray
Step 2: Cook the rice in a rice cooker according to package directions. (I swear by my rice cooker).
Step 3: Cut the tops off your bell peppers, then cut the top into smaller pieces, throwing away the stem. Sauté green pepper pieces, onions and mushrooms in a pan with olive oil until they became slightly tender (about 5-7 minutes).
Step 4: Add shrimp, sautéing for a couple minutes until cooked. If using large shrimp, cut them in half to make smaller pieces prior to cooking.
Step 5: Stir the rice into the shrimp mixture.
Step 6: Fill the bell peppers with the shrimp and rice mixture, place peppers in a baking dish and cover tightly with aluminum foil. Bake at 350 for 1/2 hour.
Step 7: Remove from oven and add cheese and bake uncovered for an additional 5-10 minutes, until cheese is completely melted Serve hot!
You sure can! Leftover stuffed bell peppers can be frozen for up to 5-6 months as long as they are wrapped well in plastic wrap and then stored in an airtight container.
For best results, place the cooled stuffed peppers on a baking sheet and place them in the freezer for about an hour. Then, wrap then individually. This is a great way to store them because when you are ready for them, you can take out as many as you need and leave the rest for a later time.
When you are ready for them, allow the peppers to thaw overnight in the fridge before baking. Be sure to bake extra because leftovers are even better the next day and reheat beautifully.
Are Bell Peppers Good for You?
Absolutely! They are low calorie but high in nutrients. They are a great source of vitamins A, C, K1, E and folate, as well as potassium and iron. Bell peppers are associated with many health benefits that you can read all about in this article on Healthline.
Shrimp Stuffed Peppers Recipe Variations
Peppers: You can use a variety of bell peppers. In most produce areas, you can even find packs that have one of each color; a green, yellow, orange, red bell pepper. If you want to use green peppers with a tad bit more heat, poblano peppers are a great choice.
Rice: This recipe calls for white rice, but you could use brown rice or even Cajun-style rice.
Seasoning: For these peppers, we keep the flavors mild so the kids can eat them but you can really add a nice kick of heat by adding in some Cajun seasoning, creole seasoning or even a little cayenne pepper.
Low carb version: It’s super easy to make this recipe into a lower carb version. Just substitute the rice for cauliflower rice. It’s a delicious alternative to regular rice.
Other proteins: Keep things interesting by changing up the protein you use next time. Try using crawfish, chicken and andouille sausage or even a combination of them all.
This shrimp stuffed pepper recipe is just one of the many recipes that my girls love to help me with. They love stuffing these Philly Cheesesteak Shells also!
It always makes them happy when they feel like that helped “cooked” supper and it’s always a great bonding time for us. Plus, it gives me an opportunity to teach them a few kitchen skills at the same time. Are they just the cutest?!?
Want More Quick and Easy Dinner Recipes?
- Easy Chicken Piccata
- Sheet Pan Chicken and Veggies
- Easy Potato Soup
- Easy One Pan Philly Cheese Steak Pasta
- Chicken Alfredo Bake
Shrimp Stuffed Peppers With Rice
- Preheat oven to 350.
- Cook the rice in a rice cooker according to package directions.2 cups cooked rice
- Cut the tops off your bell peppers, then cut the top into smaller pieces, throwing away the stem. Sauté green pepper pieces, onions and mushrooms in a pan with olive oil until they became slightly tender (about 5-7 minutes).4 bell peppers, 1/2 cup chopped white onions, 1 cup chopped mushrooms
- Add shrimp, sautéing for a couple minutes until cooked. If using large shrimp, cut them in half to make smaller pieces prior to cooking.3/4 pound shrimp
- Stir the rice into the shrimp mixture.2 cups cooked rice
- Fill the bell peppers with the shrimp and rice mixture, place peppers in a baking dish and cover tightly with aluminum foil. Bake at 350 for 1/2 hour.
- Remove from oven and add cheese and bake uncovered for an additional 5-10 minutes, until cheese is completely melted Serve hot!3/4 cup shredded monterey jack/cheddar blend
- Feel free to switch out the white rice for brown rice or even Cajun-style rice instead.
- For a lower carb version, use cauliflower rice in place of white rice.
- Add a touch of heat with some Cajun seasoning, creole seasoning or even a little cayenne pepper.
- You can freeze leftover stuffed bell peppers for up to 5-6 months. Just be sure they’re well wrapped in plastic wrap, then stored in an airtight container.