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Preheat oven to 400 degrees F.
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In a large skillet over medium-high heat, melt butter. Add garlic and shrimp; cook for 3 to 4 minutes until shrimp begins to turn pink. Flip shrimp over and cook for another 2 to 3 minutes on the other side until fully cooked. Remove from skillet and let cool. Rough chop shrimp once able to handle.
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Pour garlic rice into same skillet. Add shrimp and mozzarella cheese. Stir to combine; cook until cheese melts, stirring often. Season with salt and pepper to taste.
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Place cleaned peppers on a baking sheet, cleaned side up. Sprinkle peppers liberally with salt. Fill each pepper half with the rice and shrimp mixture, dividing evenly among the peppers.
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Bake for 15 minutes. Carefully sprinkle cheddar cheese on top of the peppers. Bake for another 10 minutes, until the peppers are soft, and cheddar has melted. Serve warm.