Shrimp and Rice Stuffed Bell Peppers are a vibrant, satisfying dish that beautifully combines tender shrimp, fluffy seasoned rice, and sweet bell peppers baked to perfection. This recipe brings together fresh seafood flavors with comforting rice and aromatic spices, all tucked inside colorful peppers that become soft and slightly sweet as they roast. The result is a balanced, wholesome meal that looks as good as it tastes.

Why I Love This Recipe

I love this recipe because it’s both comforting and light at the same time. The shrimp cooks quickly and stays juicy, the rice absorbs all the savory seasonings, and the peppers add natural sweetness. It’s also incredibly versatile—you can customize the spices, rice, and vegetables to suit your taste or what you have on hand.

Why This Is a Must-Try Dish

• Combines seafood and vegetables in a wholesome, balanced way
• Packed with protein, fiber, and flavor
• Beautiful presentation with colorful bell peppers
• Great for meal prep or make-ahead dinners
• Easily adaptable to different cuisines and spice levels

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: ~1 hour 5 minutes

Servings, Calories, Course & Cuisine

• Servings: 4 (8 pepper halves)
• Calories: ~380–420 calories per serving
• Course: Main Course
• Cuisine: Mediterranean / Latin-American inspired

Ingredients

For the Stuffed Peppers

• 4 large bell peppers (any color), halved and seeded
• 1 lb (450 g) raw shrimp, peeled, deveined, and chopped
• 1½ cups cooked long-grain rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, finely chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried oregano
• Salt and black pepper, to taste
• ¼ tsp red chili flakes (optional)
• ½ cup shredded mozzarella or Monterey Jack cheese (optional)
• 2 tbsp fresh parsley or cilantro, chopped

Optional Topping

• ¼ cup grated Parmesan cheese
• Lemon wedges, for serving

Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Lightly oil a baking dish and arrange pepper halves cut-side up.
3. Sauté onion and garlic in olive oil until softened.
4. Add shrimp and cook briefly until just pink.
5. Stir in tomato, spices, and cooked rice.
6. Fill pepper halves with shrimp-rice mixture.
7. Top with cheese if using.
8. Bake until peppers are tender and filling is hot.

Step-by-Step Preparation Method

1. Prepare the peppers: Cut bell peppers in half lengthwise, remove seeds and membranes, and arrange in a greased baking dish.
2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Add garlic and cook for 30 seconds.
3. Cook shrimp: Add chopped shrimp, paprika, cumin, oregano, salt, pepper, and chili flakes. Cook just until shrimp turns pink (2–3 minutes).
4. Mix filling: Stir in chopped tomato and cooked rice. Cook for another 2 minutes to combine flavors. Remove from heat.
5. Stuff peppers: Spoon the shrimp and rice mixture evenly into each pepper half.
6. Add cheese: Sprinkle shredded cheese on top, if desired.
7. Bake: Cover loosely with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until peppers are tender and tops are lightly golden.
8. Garnish: Sprinkle with fresh herbs and serve warm.

How to Serve

Serve these stuffed peppers hot, garnished with fresh parsley or cilantro and a squeeze of lemon juice. Pair them with a light green salad, garlic bread, or a side of roasted vegetables for a complete meal.

Recipe Tips

• Don’t overcook the shrimp before baking—they’ll finish cooking in the oven.
• Use parboiled or leftover rice for best texture.
• Cover with foil initially to prevent peppers from drying out.
• Choose peppers that can sit flat in the baking dish for even cooking.
• Add a splash of broth to the baking dish for extra moisture.

Variations

• Mexican-Style: Add cumin, chili powder, corn, and black beans; top with cheddar cheese.
• Mediterranean: Use feta cheese, olives, oregano, and lemon zest.
• Creamy Version: Stir in a few tablespoons of cream cheese or sour cream.
• Low-Carb: Replace rice with cauliflower rice.
• Spicy Cajun: Season shrimp with Cajun spice and add diced celery and green onions.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze fully cooked stuffed peppers for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through or microwave in short intervals.

Special Equipment Needed

• Large skillet
• Baking dish
• Sharp knife
• Cutting board
• Mixing spoon

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes, just thaw and pat dry before cooking.

Q: Can I make this recipe ahead of time?
A: Absolutely—assemble up to 24 hours ahead and bake when ready.

Q: What rice works best?
A: Long-grain white or brown rice works best, but jasmine or basmati also taste great.

Q: Can I make it dairy-free?
A: Yes, simply omit the cheese or use a dairy-free alternative.

Conclusion

Shrimp and Rice Stuffed Bell Peppers are a delicious way to enjoy a complete, nutritious meal in one colorful package. With juicy shrimp, flavorful rice, and tender roasted peppers, this dish offers comfort, elegance, and versatility all at once. Perfect for weeknight dinners or special occasions, it’s a recipe you’ll come back to again and again.