Shrimp stuffed peppers with mushrooms and rice make a deliciously easy dinner recipe that your entire family will love!
As seen in CountyLiving.com
I’m always looking for easy dinner recipes for those times when life gets busy (which feels like ALL the time!). The trick is finding an easy recipe that my whole family will love. Sometimes that’s not as easy as it sounds though because my girls don’t always like the same things.
One thing they always agree on though is shrimp stuffed peppers! 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! The best part is that you can even make these ahead of time and keep them in the fridge until just before dinner.
Shrimp Stuffed Peppers
You totally want shrimp stuffed bell peppers for dinner now, don’t you? You’re going to love how easy this is and if they enjoy cooking too, you can even let the kids help!
First, get your rice started. (I swear by my rice cooker). Cut the tops off your bell peppers, then cut the top into smaller pieces, throwing away the stem. Saute green pepper pieces and onions in a pan with olive oil until they became slightly tender (about 5-7 minutes). Add mushrooms and shrimp and continue sauteing 3-5 more minutes until cooked through.
Next, stir in the rice. Want to know a little secret? Sometimes we eat it just like this…it’s so good!
My girls have always loved helping to fill the peppers! Once the rice mixture is cool enough that they won’t burn themselves, I put them in charge.
Even the littlest ones can help. Keira was only four in this picture but felt like such a big girl helping mommy and sissy in the kitchen!
Place the stuffed peppers in a glass baking pan, cover tightly with aluminum foil and bake at 350°. After 30 minutes, pull back the foil and top with shredded cheese. Cook uncovered for about five more minutes, or until cheese is melted.
These shrimp stuffed peppers not only taste awesome, they’re simple enough to make on a regular basis! We keep it on our regular dinner rotation and if I don’t have shrimp, we’ll use chicken or sausage.
We love them best with shrimp though and could seriously eat these stuffed peppers for dinner every night of the week!
- Preheat oven to 350
- Cook the rice in a rice cooker
- Cut the tops off the peppers and remove the seeds. Set aside
- Take the tops and chop the leftover pepper from around the stem.
- 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 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
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 207Saturated Fat: 2gCholesterol: 226mgSodium: 747mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 23g
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