Shrimp Stuffed Peppers
These shrimp stuffed peppers are filled with creamy garlic cauliflower rice, tender shrimp, and melted cheese for a cozy dinner that feels comforting without being too heavy. They take about an hour start to finish, with most of that being hands-off cooking time.
There was a stretch of time when I made stuffed peppers almost every other week because they were one of the few dinners everyone in my house would happily eat without complaint. These shrimp stuffed peppers became one of my favorites during that phase because they feel cozy and filling, but the shrimp and creamy cauliflower rice keep them lighter than the heavier casseroles and cream sauce dinners we usually lean toward when the weather cools off. They’re warm, cheesy, comforting, and surprisingly easy to put together on a busy weeknight.
Why You’ll Love These Shrimp Stuffed Peppers
These stuffed peppers are cozy enough for a family dinner but still feel balanced enough for an ordinary weeknight. The creamy garlic rice filling makes them feel hearty and satisfying, while the shrimp keeps the whole dish from feeling overly rich.
A few more reasons this recipe works so well:
- The filling can be made ahead of time
- The peppers bake up soft and tender without falling apart
- The cheesy garlic rice feels comforting and homemade
- It’s easy to double for guests or leftovers
Ingredient Notes
Shrimp
I usually buy raw shrimp that’s already peeled and deveined because it makes dinner come together much faster. Medium or large shrimp both work well here — large shrimp are easy to rough chop into bite-sized pieces for the filling. If using frozen shrimp, thaw completely and pat them dry before cooking so the filling doesn’t get watery.
Bell Peppers
You can use any color you like. Red, yellow, and orange peppers taste a little sweeter, while green peppers are more budget-friendly with a slightly sharper flavor. Either way, choose large, firm peppers so they hold plenty of filling. I love using a mix of colors because they make the baking dish look especially pretty.
Cauliflower
The cauliflower gets blended into a smooth puree that folds into the rice and gives the filling its creamy texture. It holds the shrimp and cheese together so each pepper cuts cleanly, and it keeps the dish feeling cozy without relying on a heavy cream sauce.
Cheese
Mozzarella melts into the filling while the cheddar on top gives the peppers that bubbly, lightly golden finish everyone loves.
Shrimp Stuffed Pepper Variations
These peppers are easy to customize based on what you have or what your family likes.
- More heat: Add Cajun seasoning, Creole seasoning, or a pinch of cayenne to the filling.
- Extra vegetables: Stir in diced zucchini, corn, or spinach with the shrimp before filling the peppers.
- Other seafood: Crawfish or lump crabmeat works well in place of shrimp. A few readers have asked about both, and either would be delicious here.
- Cheese swap: Pepper jack adds a little heat on top instead of cheddar if you want something bolder.
How to Make Shrimp Stuffed Peppers
- Cook the Rice – Cook the white rice until tender, then let it rest covered so it finishes steaming. I’ve found this helps keep the filling soft and fluffy instead of gummy.
- Make the Creamy Cauliflower Mixture – Boil the cauliflower until very tender, then blend it with milk until smooth and creamy. Stir the cauliflower puree into the cooked rice.
- Add the Garlic and Cheese – Cook the garlic slowly in butter until fragrant, then stir it into the rice mixture with mozzarella cheese. The garlic mellows as it cooks and gives the filling that cozy, homemade flavor.
- Cook the Shrimp – Cook the shrimp just until pink and opaque before chopping them into bite-sized pieces. They should still feel slightly tender at this stage since they’ll warm through again in the oven. Since the peppers still bake afterward, slightly undercooked shrimp at this stage helps keep them tender in the finished dish.
- Fill the Peppers – Arrange the halved peppers in a baking dish and season them lightly with salt before filling each one generously with the shrimp mixture.
- Bake Until Tender – Bake until the peppers are tender enough to cut easily with a fork while still holding their shape. The melted cheddar on top should be bubbly and lightly golden around the edges.
Recipe Tips
These little adjustments help the peppers bake evenly and keep the filling creamy and flavorful.
- Don’t overcook the shrimp before baking, or they can turn rubbery in the oven.
- For presentation points, you can save 8 whole shrimp to put onn on top of each pepper once they’re done baking.
- If your peppers are on the smaller side, you may have extra filling. Bake it in a small dish alongside the peppers.
- If your peppers wobble in the baking dish, slice a very thin piece off the bottom so they sit flat.
- I like the peppers slightly soft but not falling apart, so I usually start checking them during the final bake time.
- This recipe doubles easily if you’re feeding extra people or want leftovers for lunch the next day.
FAQ
Can I make these ahead of time?
Yes. You can prepare the filling and stuff the peppers several hours ahead, then cover and refrigerate until ready to bake. This is one of my favorite things about this recipe for busy nights.
Can I use frozen shrimp?
Absolutely. Just thaw them completely, and pat dry before cooking so the filling doesn’t become watery.
Can I use cooked shrimp?
Yes, but add it only long enough to warm through before stuffing the peppers. Overcooked shrimp gets tough quickly, so less time in the pan is better here.
What size shrimp works best?
Medium or large both work well. Large shrimp are a little easier to rough chop into bite-sized pieces for the filling.
What kind of peppers work best?
Large bell peppers work best because they hold plenty of filling and soften nicely in the oven. Any color works – red, yellow, and orange are slightly sweeter, while green is more budget-friendly.
What can I serve with shrimp stuffed peppers?
These are pretty filling on their own, but a simple green salad or garlic bread alongside them makes a really nice dinner.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for an easy lunch. Either way, reheat just until warm. The shrimp can get rubbery if it sits in the heat for too long.
For freezing, assemble the peppers before adding the cheddar topping, then freeze. Thaw overnight in the refrigerator, add the cheddar, and bake until heated through and the cheese has melted.
Shrimp Stuffed Peppers Recipe
Ingredients
Equipment
Method
Cheesy Garlic Rice
- Add 1 1/2 cups white rice to a medium saucepan with 2 1/4 cups water. Bring to a boil over medium-high heat. Once bubbling, cover and reduce the heat to low. Cook for 15 minutes. Remove from the heat and let rest for 15 minutes with the lid on.
- While the rice cooks, bring 4 cups low-sodium vegetable stock and 2 cups water to a boil in a large pot. Add 6 cups cauliflower and boil for about 10 minutes, until tender. Use a slotted spoon to transfer the cauliflower pieces to a blender (or food processor).
- Cover the blender and puree the cauliflower, adding 1/2 cup 2% milk (and reserved cooking liquid as needed) until the cauliflower has a smooth, creamy consistency. Season with 1 teaspoon salt. Pour the cauliflower puree over the cooked rice and stir to combine. Set aside.
- Place a large nonstick skillet over low heat. Melt 2 tablespoons butter and add 8 cloves garlic and cook, stirring frequently, for about 3-5 minutes until the garlic is very fragrant. Add the rice mixture and stir everything together. Add 1/2 cup mozzarella cheese and stir until it has melted into the rice. Season with additional salt and pepper to taste. Set aside.
Stuffed Peppers
- Preheat your oven to 400 degrees F.
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Add 1 pound raw shrimp and 2 cloves garlic, and cook for 3 to 4 minutes until the shrimp begins to turn pink. Flip the shrimp over and cook for another 2 to 3 minutes on the other side until fully cooked. Remove from the skillet and let cool slightly before rough-chopping shrimp. Return to the skillet.
- Add the cheesy rice to the shrimp along with 1/2 cup mozzarella cheese. Stir to combine cooking until the cheese has melted.
- Place the prepared 4 large bell peppers in a 9×13 baking dish (or on a rimmed baking sheet), with the cavity facing up. Sprinkle the peppers liberally with salt. Fill each pepper half with the rice and shrimp mixture, dividing evenly between them.
- Bake for 15 minutes. Carefully sprinkle 1/2 cup cheddar cheese on top of the peppers. Bake for another 10 minutes, until the peppers are soft and the cheese has melted.
- Remove from the oven and sprinkle with chopped fresh parsley for garnish. Serve warm.
Nutrition
Notes
- The cauliflower head should be 2-2.5 pounds to yield 6 cups of chopped cauliflower. If you prefer, you can use prepared florets instead. You will need 20-24 ounces of florets.
- You can use all the same color bell peppers or use a combination for extra color. I usually grab whichever ones are on sale.
- Pat the thawed shrimp dry before cooking.
- Cook shrimp just until pink before baking, so they stay tender.
- If your bell peppers are on the smaller side, you may have extra filling. Bake it in a small ramekin alongside the peppers.
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.More Comforting Dinners
If your family loves cozy dinners that feel comforting without being too heavy, these recipes fit right into the same kind of weeknight rotation.
this sounds great!!! i actually don’t think i’ve ever made a recipe using shrimp with peppers, but I will have to try it out!
Garlic”rice” that isn’t a carbohydrate? Inside of a red pepper? ! Sign me up!
Shrimp & Garlic Rice Stuffed Peppers with the Cauliflower rice, is right up my husbands diet restrictions.. I plan on making it tomorrow for supper…
Girl, you had my heart at shrimp! YUM!
These look so yummy! I love shrimp. Stopping by from the cooking with curls link party.
Dang girl, my dad would have loved this. He grew up on the East Coast and was such a seafood guy. Great recipe. It was a pleasure partying with you this week. xx
I love sauteed peppers with sausage. Nothing fancy but oh so good.
Yummm!!! This looks amazing!
These sound awesome! I’m going to have to try these.
I love stuffed peppers and these here you have created sound incredible, love the cheese combination that you used, and that cauliflower garlic rice sounds so good!!