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