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These cheesy shrimp stuffed peppers with mushrooms and rice make an easy dinner recipe the entire family will love!
My girls love helping me in the kitchen. 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. Shrimp is one of her favorite foods and we eat rice on a regular basis so it didn’t take her long to come up with the idea for shrimp stuffed peppers. It had ingredients that the family loves and was easy enough that the girls could help with dinner…a win/win!
I wanted this to be an easy recipe and Uncle Ben’s Ready Rice is perfect for recipes like this. Their rice helps make family meals super quick and easy. Just throw the pouch in the microwave for 90 seconds and voila, it’s ready to go!
If your kids love cooking too, you’ll want to check out the Ben’s Beginners program. Kids feel a sense of pride and accomplishment when they help in the kitchen and learning to cook together can be a lot of fun. Ben’s Beginners has cooking tutorials for children, lessons on prepping veggies and more.
Shrimp Stuffed Peppers With Mushrooms And Rice
Ashling couldn’t wait to start cooking. Of course, I did the actual “cooking” but there was still a lot she could do to help. After cutting open the tops of the peppers, I 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 threw the rice in the microwave and started on the veggies. 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 her big sis was helping in the kitchen, she wanted to help too. I let her make a couple shrimp stuffed bell peppers 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. I totally piled on the cheese for my first batch!
They not only tasted good, they were simple enough to make on a regular basis! In fact, I’ve made them again multiple times, though I usually use a little less cheese than I did the first time.
I could seriously eat these for dinner every night!
Making It Fun
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. Who says we shouldn’t play with our food! 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 cutting the peppers.
When our stuffed 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?
Keira couldn’t wait any longer to eat her stuffed bell pepper. I got the “Please, mommy?” look and let her dig in.
Ashling needed to add a few more features but then she was ready to eat too. They were a hit and she told me that stuffed peppers with shrimp were now one of her favorite meals.
Pin for later>> Shrimp Stuffed Peppers With Mushrooms And Rice
- 4 bell peppers
- 1 pouch Uncle Ben's Ready Rice
- 3/4 lb shrimp, peeled & deveined
- 1/2 cup chopped white onion
- 1 cup chopped mushrooms
- 3/4 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 1/2 hour
- Remove from oven and add cheese
- Bake uncovered for an additional 5-10 minutes, until cheese is completely melted
- Serve hot
Amount Per Serving:Calories: 207 Saturated Fat: 2g Cholesterol: 226mg Sodium: 747mg Carbohydrates: 13g Fiber: 4g Sugar: 7g Protein: 23g
What else would you put in these stuffed peppers? We may try them with chicken or beef next time!
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