Shrimp Stuffed Red Peppers
Juicy shrimp are stuffed into vibrant red peppers, topped with melted cheese, and baked to perfection. This dish offers a delightful blend of seafood, creamy sauce, and savory vegetables, making it a perfect appetizer or main course for seafood lovers and entertaining guests alike.
Ingredients
- 4 large red bell peppers ⓘ
- 6 Tbsp. butter or margarine ⓘ
- 1/2 c. onions, finely chopped
- 8 Tbsp. flour
- 2 c. sour cream ⓘ
- 2 tsp. lemon juice
- 2 tsp. Dijon mustard ⓘ
- 1 (4 oz.) can sliced mushrooms ⓘ
- 4 c. cooked and shelled small shrimp ⓘ
- 2 cans sliced water chestnuts, drained ⓘ
- 1 1/2 c. Jack cheese, grated ⓘ
Instructions
- Cut the peppers in half lengthwise; remove stems, seeds, and pulp.
- Drop the pepper halves into boiling salted water and cook uncovered for 4 minutes.
- Remove the peppers and turn cut side down to drain.
- In a skillet, melt 6 tablespoons of butter or margarine.
- Add finely chopped onions and cook until soft.
- Stir in 8 tablespoons of flour and cook for 1-2 minutes.
- Gradually add 2 cups of sour cream, lemon juice, and Dijon mustard, stirring constantly to make a smooth sauce.
- Drain and chop the canned sliced mushrooms.
- Add cooked small shrimp, sliced water chestnuts, and mushrooms into the sauce.
- Stuff the cooked pepper halves with the shrimp mixture.
- Sprinkle grated Jack cheese over the stuffed peppers.
- Place the peppers in a baking dish and bake at 375°F (190°C) for about 15-20 minutes until cheese is bubbly and golden.
Tips & Substitutions
For a lighter version, consider using low-fat sour cream and reduced-fat cheese. You can substitute the shrimp with crab or even use canned tuna for a budget-friendly option. If you're short on time, pre-cooked shrimp can save you some prep work. Ensure your peppers are fresh and firm for the best results. This dish can also be made ahead and frozen before baking.
Serving Suggestions
These shrimp stuffed peppers make a delightful main dish and pair perfectly with a light salad or steamed vegetables. Consider serving them alongside Mim's Seafood Bisque for a comforting meal. A side of crusty bread or a simple quinoa salad can also complement the flavors wonderfully. For an extra touch, garnish with fresh herbs like parsley or chives before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave them, but the oven will keep the cheese nice and bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Stuffed Red Peppers contains roughly 1226 calories, with 46g protein, 43g carbohydrates, and 98g fat. It is an excellent source of vitamin D (158% of the Daily Value), vitamin A (140% of the Daily Value), and protein (92% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2121mg per serving (92% 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
What can I substitute for Jack cheese?
If you can't find Jack cheese, you can substitute it with Monterey Jack, mozzarella, or even cheddar for a sharper flavor. Each cheese will bring a unique twist to the dish while still melting beautifully over the stuffed peppers.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly! Just make sure to thaw them completely before using them in the recipe. You can quickly thaw shrimp by placing them in a bowl of cold water for about 15-20 minutes or overnight in the refrigerator for best results.
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).