Shrimp Stuffed Peppers – Sweet red bell peppers stuffed with a creamy creole shrimp rice dressing is a fabulous meal and great for company too!
Hello friends! I know I know…I clearly have a problem. I’m back to share another recipe involving shrimp. Just call me Diary of a Shrimp Recipe Collector… But I could not hold out on you guys with this one. I’m a huge fan of stuffed peppers, and these Shrimp Stuffed Peppers do not disappoint!
My all time favorite are these. If you haven’t made that recipe yet, please stop what you are doing and make a little grocery list. They are to die for good…and you know that is good:) But back to these Shrimp Stuffed Peppers…they deserve their little day in the spotlight too. They are easy and full of flavor. Now if you’ve never made stuffed peppers with the pretty colored peppers (red, orange, yellow) and have only had experience with the green ones, please try the colored ones next. They are sweeter than the green ones. Yes, I know they are more expensive, but they are so worth it!
This is the kind of dish perfect for company or a nice dinner. But don’t be fooled. I made these on a regular Sunday for us…because remember, I heart shrimp.
Tips for making Shrimp Stuffed Peppers
- Want to save on the cost? You can mix in some green bell peppers to save a few dollars.
- I parboil the peppers so they don’t need to bake as long.
- The rice dressing alone in this recipe is so good. If you aren’t a pepper fan, you can totally have a nice dinner with just the filling!
- I place just a little water in the bottom of the casserole dish to help the peppers continue to steam while they bake.
Shrimp Stuffed Peppers
Ingredients
- 6 cups cooked rice (I cooked 2 cups raw rice)
- 1 1/2 tbsp olive oil
- 1/2 stick butter
- 1 1/2 to 2 lbs. medium sized shrimp (peeled/deveined), seasoned with 1 1/2 tsp creole seasoning
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- Creole seasoning to taste
- 1 15 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1 10 oz. can cream of mushroom
- 6 red bell peppers
- 1 to 2 cups water
- 1 to 1 1/2 cups shredded cheese
- Fresh chopped parsley
Instructions
- Begin by making rice so it can be ready when shrimp sauce is ready.
- Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
- Heat olive oil and butter in a large pot over medium high heat.
- Season shrimp with creole seasoning.
- Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
- Remove shrimp to a bowl.
- Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
- Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
- Add shrimp back to sauce and stir.
- Stir in cooked rice. Turn off heat.
- Fill each pepper with a good amount of shrimp mixture.
- Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
- Cover casserole dish with foil and seal tightly.
- Bake at 350 for 25 minutes.
- Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.
Notes
This recipe makes a lot. It is perfect for company, but can easily be halved or eaten again the next day. It will make 12 stuffed peppers, and some adults can eat two.
The rice mixture alone is a great dish too.
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What an awesome looking stuffed pepper! Normally I see it stuffed with beef but I love this shrimp twist.
This is such a great idea! Why have I never thought to do this? CAn’t wait to try them!
Love the shrimp stuffing! Such a great twist to the traditional beef stuffed peppers!
These peppers sound like the ultimate comfort food, I love that you stuffed them with shrimp instead of the typical ground beef!
Never thought cream of mushroom soup and the diced tomatoes and tomato sauce would be good boy was I wrong Great taste definitely will make again. Receipe is a keeper
Glad you liked it Dorothy!
WOW! This is incredible!! My husband loves shrimp and I love peppers…we will have to try this asap!
Are you serious right now?! I LOVE peppers and LOVE shrimp! How have I never thought if this before – can’t wait to make these!
I happen to have some shrimp to use up – will need to give this a try!
What a great idea to stuff these with shrimp! They look delightful.
My husband is allergic to mushrooms
What other kind of soup can I use to substitute cream of mushroom soup ?
Cream of chicken is always my next go to. We love cream of celery as well.
You can use cream of celery
I made it tonight. It was delicious! Thank you. I was in a dinner time rut.
That’s awesome Tawanna! We love that recipe too! Thanks for letting me know!
I’m going to fix this for my in-laws tonight and I’m kind of confused on the rice ratio. Do I prepare 2 or 6 cups of rice? I’m still somewhat of a newbie in the kitchen so I’m not real familiar with all of the lingo. Thank you in advance.
I decided to play it safe and start with 2 cups. Boy, am I glad! Haha!!! *face palm*
Hi Dora! I’m so glad you used the 2 cups too! Sorry I’ve had sick ones in my house the last 24 hours, and I’m just now able to get some blog work done. Sorry for any confusion in the recipe!
By the way, they turned out AMAZING! Thanks for a great recipe. I will definitely make them again. I don’t think it was your recipe that was confusing, I think it was me not completely understanding.
WE LOVED THIS!!!! I didn’t add in the cream of mushrooms and used black rice instead, but it was just as delicious!
Yay!! So glad to hear you that Sara!! Thanks for visiting!
I am become a fan of your recipes.so delicious one.Looking forward for more recipes like this
Hi! I LOVE stuffed peppers, and this looks like a very interesting twist on the typical stuffed pepper recipe that uses ground beef or ground turkey. I can’t wait to try the seafood stuffed peppers. One question, though: what specific type of cheese is needed in the ingredients list? It doesn’t specify certain type. Should we use American, Swiss, cheddar, or what? Thanks!
Hi Frank! I use shredded Colby Jack. Thanks for visiting!
Thanks for the prompt reply! I’ll use the same kind of cheese.
OK, I made these earlier this evening. Excellent recipe! A couple of observations and comments:
1) I did not like the idea of adding a cup of water to the casserole dish right before the peppers go into the oven. I found that this makes the peppers somewhat mushy. Another stuffed pepper recipe I have been using for years has you boil the peppers in water for three minutes or so. Then you remove the peppers from the water, invert them on a paper towel for a few minutes, and then stuff the peppers with your filling and put them into the oven in a casserole dish. That way, the peppers remain somewhat crisp after baking in the oven. So when I make this recipe again, that’s how I will handle the peppers.
2) I liked the flavor of the Colby Jack cheese. Thanks for clarifying that! I think next time, though, I will add the bulk of the cheese into the rice/shrimp mixture and will only reserve a small amount to sprinkle on top of the finished peppers when they come out of the oven. I think the filling will taste great with the cheese mixed in rather than just sprinkled on top of the peppers.
3) I discovered that I did not use enough creole seasoning. I, however, like really spicy foods, so maybe that’s just me. What I did was I just sprinkled more creole seasoning (A LOT MORE) on top of the peppers after they came out of the oven. For anybody reading this comment, you may want to keep that in mind depending on how spicy you like your food.
Thanks for the great recipe! It’s definitely a keeper!
Thanks for all your feedback Frank! Glad you enjoyed it!
I am a huge fan of stuffed peppers, and this are definitely worth a try, love creole seasoning and that addition of cream of mushroom…wow, thank you for the recipe 🙂
We made these tonight they were awesome. I did blanch my peppers first before filling them and then omitted the water in the pan while baking. They came out perfect. The crispness of the sweet peppers with the creole seasoned shrimp was wonderful. I also used fresh grated Parmesan cheese which combined with the creole shrimp sauce nicely. Thank you. For sharing your recipe.
Sounds awesome Robin! Thanks for visiting!
This turned out to be a really great recipe, I am eating a bowl of the rice as the peppers cook. I only had four peppers instead of six so I have left over rice. I am going to add cheese to the remainder and bake it in case they would like more. I usually do peppers with ground beef but we had a surplus of shrimp. Glad I found your recipe. I look forward to checking out more. bon appetite !
Hi Cara! I’m so glad you liked these! They are a favorite!!
This is the best stuffed pepper ever. Awesome, although I used green pepper. Got on sale. Lol. The best compliment is when someone comes the next day and asks for more.
This is an awesome recipe!! They were delicious!! I did add some cheese to the rice mixture before stuffing.
I will definitely be making this again!
Great to hear Allison! Thanks for letting me know!
This dish is tasty! My husband was so satisfied and that warms my heart ❤.
It’s light, nutritious and did I I say TASTY.
Has anyone ever made these with crawfish?
Hi Mitzi! I have not tried this recipe with crawfish, but I’m sure it would be fabulous!