Shrimp Stuffed Bell Peppers
Juicy shrimp stuffed bell peppers with rice and savory seasonings, baked in a flavorful tomato sauce. Perfect for seafood lovers and family dinners alike.
Ingredients
- 6 to 8 bell peppers ⓘ
- 2 Tbsp. shortening ⓘ
- 1 1/2 lb. chopped boiled shrimp
- 3 c. cooked rice
- 1 onion ⓘ
- 1/2 c. green onion ⓘ
- 1 rib chopped celery ⓘ
- salt and pepper to taste ⓘ
- 1 beaten egg ⓘ
- 1 tsp. Italian seasoning ⓘ
- 1 small can tomato sauce ⓘ
- 1 tsp. sugar ⓘ
- 1 c. Ragu sauce (no meat) ⓘ
- 1 to 2 tsp. paprika ⓘ
Instructions
- Blanch the bell peppers and set aside.
- Brown onions and chopped celery in shortening; if using ground beef, brown it as well.
- Add cooked rice, chopped shrimp, beaten egg, Italian seasoning, salt, and pepper to the skillet and mix well.
- Stuff the peppers firmly with the prepared mixture.
- Place the stuffed peppers in a heavy boiler or pot.
- Add tomato sauce, Ragu sauce, sugar, and approximately 2 cups water to the pot.
- Sprinkle the peppers with paprika.
- Cover and boil on medium heat for about 1 hour until thoroughly cooked.
Tips & Substitutions
For a richer flavor, consider adding some diced tomatoes or bell pepper tops to the stuffing mixture. You can substitute the shrimp with cooked crab meat or even a vegetarian option like black beans for a different twist. If you're short on time, pre-cooked shrimp will save you some effort, but be sure to adjust the cooking time accordingly. For extra zest, add a squeeze of lemon juice before serving.
Serving Suggestions
Serve the shrimp stuffed bell peppers with a side salad or garlic bread for a complete meal. They pair beautifully with warm crabmeat dip for an appetizer or as part of a seafood-themed dinner. Consider offering a light white wine, such as Sauvignon Blanc, to enhance the flavors of the shrimp and spices.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to three days. To reheat, place them in a microwave-safe dish, cover with a damp paper towel, and heat on medium power until warmed through, about 2-3 minutes. Alternatively, you can reheat them in a 350°F (175°C) oven for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Stuffed Bell Peppers contains roughly 723 calories, with 15g protein, 103g carbohydrates, and 31g fat. It is an excellent source of vitamin A (56% of the Daily Value), iron (34% of the Daily Value), and protein (29% of the Daily Value). Note that it is relatively high in sodium, at 1771mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance and store them in the refrigerator for up to 24 hours before cooking. Just be sure to cover them tightly with plastic wrap or foil. When ready to cook, simply add a few extra minutes to the boiling time to ensure they're heated through.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with olive oil or butter for browning the onions and celery. Both options will add a rich flavor to the stuffing mixture while keeping it moist.
How do I know when the stuffed peppers are done?
The stuffed peppers are done when they are tender and the filling is heated through. You can check by inserting a knife into the pepper; it should slide in easily. Cooking for about 1 hour on medium heat usually ensures they are fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).