Shrimp-Stuffed Green Peppers

Total Time
1hr
Prep 20 mins
Cook 40 mins

Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Salsa Cruda / Pico De Gallo which is the original one called for. From Salsa Cooking

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly oil a shalllow baking dish, about 9 x 9 inches.
  3. Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
  4. Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
  5. Combine rice thru salt (only add salt if the rice was cooked without using salt).
  6. Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
  7. Bake for 40 minutes until tender.
Most Helpful

5 5

Delightful stuffed pepper recipe! Different from my usual meat-and-sauce stuffed peppers but we really enjoyed them. I used the tiny salad shrimp and didn't chop them up. I resisted the urge to add a little cheese and was glad I did because it was not needed. Thanks for posting this great recipe!

4 5

I loved the flavor in this but it could have used a bit more shrimp. As tasty as it was the shrimp got a little lost in the salsa and sour cream but then I used my favorite commercial salsa which might have been stronger. It was very easy to make too and that is always a plus. No green peppers in the house but the red looked gorgeous and also tasted good with the mix. All in all a very lovely recipe.