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square image of shrimp stuffed peppers on a dinner plate with a fork

Shrimp Stuffed Peppers Recipe

Julie
Shrimp stuffed peppers filled with creamy cauliflower garlic rice and topped with melted cheddar. Easy weeknight dinner that delivers.
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Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4
Calories 672 kcal

Equipment

Ingredients
  

Cheesy Garlic Rice

  • 1 ½ cups white rice uncooked
  • 2 ¼ cups water
  • 4 cups low-sodium vegetable stock
  • 2 cups water
  • 6 cups cauliflower chopped (see note)
  • ½ cup 2% milk or whole
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 8 cloves garlic minced
  • ½ cup mozzarella cheese shredded

Stuffed Peppers

  • 1 tablespoon butter
  • 1 pound raw shrimp peeled, deveined, tail off
  • 2 cloves garlic minced
  • ½ cup mozzarella cheese shredded
  • 4 large bell peppers halved and cored
  • ½ cup cheddar cheese shredded
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions
 

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).
    cauliflower florets in a pot with vegetable broth and water
    • Don't drain the pot yet. You might need extra liquid for the next step.
  • 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.
    pureed steamed cauliflower and milk in a food processor
  • 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.
    pureed cauliflower mixed with cooked rice in a skillet with melted butter and garlic

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.
    sautéed shrimp in a large skillet
  • Add the cheesy rice to the shrimp along with 1/2 cup mozzarella cheese. Stir to combine cooking until the cheese has melted.
    cauliflower rice and mozzarella added to chopped cooked shrimp in a skillet
  • Place the prepared 4 large bell peppers in a 9x13 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.
    shrimp and cheesy rice mixture being spooned into cleaned bell pepper halves in a baking dish
  • 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.
    shredded cheddar cheese being sprinkled over par cooked shrimp stuffed peppers in a baking dish
  • Remove from the oven and sprinkle with chopped fresh parsley for garnish. Serve warm.
    baked shrimp stuffed peppers in a baking dish

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.

Nutrition

Serving: 2half peppersCalories: 672kcalCarbohydrates: 82gProtein: 37gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 204mgSodium: 1641mgPotassium: 1109mgFiber: 9gSugar: 13gVitamin A: 5963IUVitamin C: 285mgCalcium: 426mgIron: 2mg
Keyword shrimp stuffed peppers, stuffed peppers with shrimp
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