Shrimp and Rice Stuffed Bell Peppers

READY IN: 35mins
Recipe by Erin Marie M

I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

Top Review by deniseed_8289471

WAAAAY too spicy! It's my fault - I should have used some common sense when preparing this recipe, but I just followed it exactly. As much as I WANTED to be able to eat them - and wanted my guest to be able to eat them - they were entirely too spicy. I'm not a spice wimp either! There was an underlying delicious flavor, but it just wasn't worth the mouth-flaming spicy hotness! Could be a delightful recipe if you're careful to tone the use of cayenne and white pepper WAAAAAY down.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Cut tops off peppers and remove the seeds and ribs.
  3. Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
  4. When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
  5. Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
  6. Add bread crumbs and 1/2 the parmesan cheese.
  7. Stuff peppers graciously and top with the remaining parmesan cheese.
  8. Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

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