Shrimp & Garlic Rice Stuffed Peppers

I can’t believe it, but our Pepper Party Week is coming to an end. It’s been so fun sharing new ways to enjoy bell peppers with all of you! I hope you’ve enjoyed the recipes as much as I’ve enjoyed making (and eating!) them. A big thank you to Divemex too for sponsoring this week, and making all the amazing prizes possible.

Today we are giving away $200 in Food Magazine Subscriptions!!! I’m super stoked for today’s giveaway. Ripping out pages from and hoarding food magazines are my favorite! Better yet, your going to get to choose your subscriptions. None of this “you get we give and you’ll like it” bologna here. {Enter to win at the bottom of this post.}




Don’t forget about the other Pepper Party giveaways!

Le Creuset 3 ½ quart Signature Braise & Wusthof Classic 8″ Chef’s Knife

A little dish about our sponsor… {Find out more on Divemex’s FACEBOOK PAGE}

The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.


Shrimp & Garlic Rice Stuffed Peppers

I’m really excited for today’s recipe. I bought The Creamy Cauliflower Sauce Cookbook last month from Pinch of Yum when it was released. I was curious about the sauce. I mean I’d heard of mashed cauliflower, but I remember how much I disliked it when I was younger. But, being a food blogger I’m pushing myself to expand my pallet and revisit some foods I “don’t like.” The sauce is so good! You’d never know it was vegetable based. I’m so using this to sneak more veggies into my family’s diet. Mom win.

So these peppers are from Lindsay’s cookbook. They use her Creamy Cauliflower Sauce and Creamy Cauliflower Garlic Rice – both in the cookbook. I didn’t have any corn on hand, but I’m sure it would have taken these peppers to a whole other level. The rice is wonderfully creamy, the shrimp is sweet and gives great texture, but the whole package together will the red bell pepper is a wonderfully balanced bite. I couldn’t stop eating these peppers! Mike didn’t any. No joke. I hope you make these peppers ASAP and give your tummy some love.


Be sure to check out all the other Pepper Party recipes being shared today!

Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Parmesan Soufflé with a Citrus Pepper Sauce by Culinary Adventures with Camilla
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca


Shrimp & Garlic Rice Stuffed Rice


Shrimp & Garlic Rice Stuffed Peppers

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 pepper halves
Author The Creamy Cauliflower Cookbook


  • 1 batch Creamy Cauliflower Garlic Rice
  • 1 pound raw shrimp peeled, deveined, tail off
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 4 large red bell peppers halved and cleaned out
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredder cheddar cheese
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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