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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.