Shrimp Stuffed Peppers With Rice

These shrimp stuffed peppers with rice, mushrooms and more are a deliciously easy dinner recipe that your whole family will love!

Course Main Course

Cuisine American

Keyword shrimp stuffed bell peppers, shrimp stuffed peppers with rice

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 295kcal

Author Lisa O'Driscoll | Fun Money Mom

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.