Description
Shrimp-Stuffed Bell Peppers
Ingredients:
4 large bell peppers (red and yellow)
2 cups cooked shrimp (chopped)
1 cup cooked rice
1/2 cup diced tomatoes
1/4 cup diced onion
1/4 cup chopped parsley (plus extra for garnish)
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Olive oil
Instructions:
1. Prepare Peppers: Cut off the tops of the bell peppers and remove the seeds. Lightly brush the outside with olive oil.
2. Make the Filling: In a large bowl, combine shrimp, rice, tomatoes, onion, parsley, paprika, garlic powder, salt, and pepper. Mix well.
3. Stuff Peppers: Fill each bell pepper with the shrimp mixture and place them upright in a baking dish.
4. Bake: Preheat oven to 375°F (190°C). Bake the peppers for 25-30 minutes, or until the peppers are tender and the filling is heated through.
5. Garnish: Sprinkle with additional parsley before serving.
#SeafoodDelight #StuffedPeppers
Step-by-Step Guide
Follow these detailed instructions for perfect Shrimp-Stuffed Bell Peppers every time. First, ensure your shrimp is fully cooked, peeled, and deveined before chopping. For the rice, day-old rice works best as it’s less sticky. When preparing the peppers, slice a thin piece off the bottom if needed to help them stand upright, but be careful not to cut through and create a hole. Mix the filling thoroughly to ensure even seasoning distribution. When stuffing, press the mixture down gently to pack it in without tearing the pepper. For optimal cooking, add a quarter cup of water or broth to the bottom of the baking dish to create steam, which helps the peppers soften beautifully.
Serving Suggestions
These vibrant peppers are a complete meal on their own but can be elevated with simple sides. Serve alongside a crisp green salad with a lemon vinaigrette to complement the seafood. For a heartier meal, pair with crusty garlic bread or a light orzo pasta. A dollop of cool sour cream, tzatziki, or a squeeze of fresh lemon juice right before eating adds a wonderful finishing touch. They also make excellent leftovers for lunch the next day.
How-to Summary
In short: Prepare bell peppers by cutting tops and deseeding. Mix chopped cooked shrimp, rice, tomatoes, onion, parsley, and spices. Stuff the mixture into the peppers. Bake at 375°F (190°C) for 25-30 minutes until peppers are tender. Garnish and serve.
Frequently Asked Questions
Can I use raw shrimp instead of cooked? Yes, but you must pre-cook it. Sauté raw, chopped shrimp in a pan with a little oil until pink and opaque before adding it to the filling mixture. This prevents the peppers from overcooking while waiting for the shrimp to cook through.
What other grains can I use instead of rice? Quinoa, couscous, or finely chopped cauliflower rice are excellent substitutes. Adjust cooking liquid if needed for your grain of choice.
How can I make this dish spicier? Add a pinch of cayenne pepper or red pepper flakes to the filling, or mix in some finely diced jalapeño with the onions.
Can I prepare these stuffed peppers ahead of time? Absolutely. Assemble the peppers, cover the baking dish tightly, and refrigerate for up to 24 hours. Let them sit at room temperature for 20 minutes before baking; you may need to add a few extra minutes to the cooking time.
How do I store and reheat leftovers? Store cooled peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through.
Common Mistakes to Avoid
Avoid using peppers that are too small, as they won’t hold enough filling. Do not overstuff the peppers, as the filling can spill out and burn. Skipping the step of brushing the peppers with oil can lead to dry, wrinkled skins. Using freshly cooked, warm rice will make the filling mushy; always use cooled or day-old rice. Finally, do not under-season the filling—taste it before stuffing to ensure it’s flavorful enough.
Conclusion
Shrimp-Stuffed Bell Peppers are a visually stunning, nutritious, and delicious meal that is surprisingly simple to master. By following this enhanced guide, incorporating the serving tips, and steering clear of common pitfalls, you can create a restaurant-quality dish at home. This versatile recipe is perfect for a weeknight dinner or for impressing guests, offering a delightful combination of sweet peppers and savory seafood in every bite.