Simple Shrimp Stuffed Bell Peppers

Finding a dinner recipe that feels special enough for guests but easy enough for a busy weeknight can be tough. You want something that looks impressive when you bring it to the table, but you don’t want to spend hours in the kitchen dealing with complicated steps or fancy techniques that require culinary school training.

That’s exactly why these shrimp stuffed bell peppers have become one of my favorite go-to recipes. They look like you put in way more effort than you actually did, they’re packed with protein and veggies, and you can prep most of the components ahead of time if you’re really in a time crunch.

What Kind of Bell Peppers Should I Use?

You can use any color of bell pepper for this recipe, and each brings something a little different to the table. Red, yellow, and orange peppers tend to be sweeter and milder, while green peppers have a slightly more bitter, grassy flavor. I usually go for a mix of colors because it looks great on the plate and gives you a variety of flavors in one meal. When picking out your peppers at the store, look for ones that can stand upright on their own and have flat bottoms – this makes stuffing and baking them so much easier.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: You can easily swap shrimp for ground turkey, ground chicken, or even cooked and shredded chicken. If using ground meat, brown it in a skillet before mixing with the other ingredients.
• Rice: White rice, brown rice, or even quinoa work well here. Just make sure whatever grain you use is fully cooked before stuffing the peppers. Brown rice will take longer to cook, so plan accordingly.
• Bell peppers: Any color bell pepper works – red, yellow, orange, or green. You can also use poblano peppers for a slightly spicier option, though you might need more of them since they’re smaller.
• Monterey jack/cheddar blend: Use whatever cheese you like or have on hand. Mozzarella, pepper jack, or even feta would work. Just pick something that melts nicely.
• Mushrooms: If you’re not a mushroom fan, you can leave them out or substitute with diced zucchini or extra onions for added texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed peppers is not pre-cooking the bell peppers before stuffing them, which can leave you with crunchy, undercooked peppers even after the full baking time – try blanching them in boiling water for 3-4 minutes first to ensure they’re perfectly tender.

Another common error is overcooking the shrimp during the initial sauté, since they’ll continue cooking in the oven and can quickly turn rubbery – pull them off the heat as soon as they turn pink and slightly curl.

Make sure to add a splash of chicken broth or water to the baking dish before covering the peppers, as this creates steam that helps cook everything evenly and prevents the peppers from drying out.

Finally, don’t skip letting the peppers rest for 5 minutes after baking, which allows the filling to set and makes them much easier to serve without everything spilling out.

What to Serve With Stuffed Bell Peppers?

These shrimp stuffed peppers are pretty filling on their own, but I love serving them with a simple side salad dressed with lemon vinaigrette to balance out the richness of the cheese. A crusty baguette or garlic bread on the side is perfect for anyone who wants a little extra something to round out the meal. If you’re feeding a crowd, roasted vegetables like zucchini or asparagus make a great addition without being too heavy. You could also serve them with a dollop of sour cream or a drizzle of hot sauce on top for anyone who likes a little extra kick.

Storage Instructions

Store: These stuffed peppers keep really well in the fridge for up to 3 days. Just let them cool down first, then cover them tightly with foil or transfer to an airtight container. They make great leftovers for lunch the next day!

Freeze: You can freeze these either before or after baking, which is super handy for meal prep. Wrap each pepper individually in plastic wrap, then place in a freezer bag for up to 2 months. If freezing unbaked, just add about 15 extra minutes to the baking time when cooking from frozen.

Reheat: Pop them in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual peppers for 2-3 minutes. The oven method keeps the peppers from getting too soft and the cheese gets nice and melty again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 60-70 g
• Fat: 38-44 g
• Carbohydrates: 230-250 g

Ingredients

For the filling:

• 2 cups rice (I always use Mahatma long-grain white rice)
• 1 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 1/2 cup onions
• 1.5 cups mushrooms
• 2 tbsp olive oil (I prefer Bertolli extra virgin for sautéing)
• 1/2 tsp garlic powder
• 1/4 tsp paprika

For the peppers and topping:

• 4 bell peppers (halved lengthwise with seeds and membranes removed)
• 1 cup cheese blend

Step 1: Prepare the Peppers and Start the Rice

• 4 bell peppers
• 2 cups rice

Preheat your oven to 350°F.

While the oven heats, halve the bell peppers lengthwise and remove all seeds and membranes, creating two boat-shaped halves per pepper.

Rinse them briefly and set aside on your baking dish or a 9×13 inch casserole dish.

Start cooking the rice according to package directions in a separate pot—this will take about 15-20 minutes and can cook while you prepare the other components.

I always use Mahatma long-grain white rice because it holds up well when mixed with other ingredients and doesn’t get mushy.

Step 2: Sauté the Vegetables and Aromatics

• 1/2 cup onions, diced
• 1.5 cups mushrooms, diced
• bell pepper tops
• 2 tbsp olive oil

While the rice cooks, dice the onions and mushrooms into roughly 1/2-inch pieces and chop the bell pepper tops (the parts you removed from the halved peppers).

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the chopped onions and cook for 2 minutes until they begin to soften, then add the mushrooms and chopped pepper tops.

Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and any liquid from the mushrooms has mostly evaporated.

This develops deeper flavor and ensures the vegetables won’t release excess moisture in the finished dish.

Step 3: Cook the Shrimp and Combine with Vegetables

• 1 lb shrimp, peeled, deveined, and chopped into 1/2-inch pieces
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Add the chopped shrimp to the vegetable mixture in the skillet and cook for 2 minutes, stirring gently, just until the shrimp turns pink and opaque—do not overcook or the shrimp will become tough and rubbery.

Sprinkle in the garlic powder and paprika, stirring to distribute the seasonings evenly throughout the mixture.

Cook for another 30 seconds to bloom the spices.

Step 4: Combine the Filling with Cooked Rice

• cooked rice from Step 1
• shrimp and vegetable mixture from Step 3

When the rice is tender and has absorbed all its liquid, add it to the skillet with the shrimp and vegetable mixture.

Stir gently to combine everything evenly, making sure the rice coats with the oils and seasonings.

I like to give it a taste at this point and adjust seasoning if needed—a pinch of salt can really bring out the shrimp and vegetable flavors.

Step 5: Stuff the Peppers and Begin Baking

• stuffed pepper halves
• water for steaming

Spoon the shrimp and rice filling evenly into each pepper half, packing it gently but firmly so the mixture sits slightly mounded in each pepper.

Arrange the stuffed peppers in your baking dish and pour about 1/4 cup water around (not over) them—this creates steam and prevents the peppers from drying out.

Cover the dish tightly with foil and bake at 350°F for 30 minutes, which allows the peppers to become tender while the filling stays moist.

Step 6: Add Cheese and Finish Baking

• 1 cup cheese blend

Carefully remove the foil from the baking dish (watch out for the steam).

Sprinkle the cheese blend evenly over the top of each stuffed pepper half, distributing it generously so each pepper gets a good amount.

Return the dish to the oven, uncovered, and bake for 5-10 minutes until the cheese is melted and lightly golden.

The peppers are now tender and the filling is hot throughout, with a delicious cheesy top.

Simple Shrimp Stuffed Bell Peppers

Delicious Simple Shrimp Stuffed Bell Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 8 servings

Calories 1600 kcal

Ingredients

  

For the filling

• 2 cups rice (I always use Mahatma long-grain white rice)
• 1 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 1/2 cup onions
• 1.5 cups mushrooms
• 2 tbsp olive oil (I prefer Bertolli extra virgin for sautéing)
• 1/2 tsp garlic powder
• 1/4 tsp paprika

For the peppers and topping

• 4 bell peppers (halved lengthwise with seeds and membranes removed)
• 1 cup cheese blend

Instructions

 

• Preheat your oven to 350°F. While the oven heats, halve the bell peppers lengthwise and remove all seeds and membranes, creating two boat-shaped halves per pepper. Rinse them briefly and set aside on your baking dish or a 9x13 inch casserole dish. Start cooking the rice according to package directions in a separate pot—this will take about 15-20 minutes and can cook while you prepare the other components. I always use Mahatma long-grain white rice because it holds up well when mixed with other ingredients and doesn't get mushy.
• While the rice cooks, dice the onions and mushrooms into roughly 1/2-inch pieces and chop the bell pepper tops (the parts you removed from the halved peppers). Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onions and cook for 2 minutes until they begin to soften, then add the mushrooms and chopped pepper tops. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and any liquid from the mushrooms has mostly evaporated. This develops deeper flavor and ensures the vegetables won't release excess moisture in the finished dish.
• Add the chopped shrimp to the vegetable mixture in the skillet and cook for 2 minutes, stirring gently, just until the shrimp turns pink and opaque—do not overcook or the shrimp will become tough and rubbery. Sprinkle in the garlic powder and paprika, stirring to distribute the seasonings evenly throughout the mixture. Cook for another 30 seconds to bloom the spices.
• When the rice is tender and has absorbed all its liquid, add it to the skillet with the shrimp and vegetable mixture. Stir gently to combine everything evenly, making sure the rice coats with the oils and seasonings. I like to give it a taste at this point and adjust seasoning if needed—a pinch of salt can really bring out the shrimp and vegetable flavors.
• Spoon the shrimp and rice filling evenly into each pepper half, packing it gently but firmly so the mixture sits slightly mounded in each pepper. Arrange the stuffed peppers in your baking dish and pour about 1/4 cup water around (not over) them—this creates steam and prevents the peppers from drying out. Cover the dish tightly with foil and bake at 350°F for 30 minutes, which allows the peppers to become tender while the filling stays moist.
• Carefully remove the foil from the baking dish (watch out for the steam). Sprinkle the cheese blend evenly over the top of each stuffed pepper half, distributing it generously so each pepper gets a good amount. Return the dish to the oven, uncovered, and bake for 5-10 minutes until the cheese is melted and lightly golden. The peppers are now tender and the filling is hot throughout, with a delicious cheesy top.