Main CourseDinner

Shrimp Stuffed Bell Peppers

Name: Shrimp Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 6 pcs bell pepper tops removed and seeded; 2 cup cooked shrimp coarsely chopped; 0.75 cup bread crumbs; 2 pcs egg beaten; 0.5 cup milk; 3 tbsp butter; 3 tbsp celery finely chopped; 1 tbsp yellow onion finely chopped; 1 tbsp bell pepper finely chopped from reserved tops; 1 tbsp worcestershire sauce; 1 tsp salt; 0.25 tsp black pepper ground; 0.25 cup bread crumbs; 1 tbsp butter melted

Tender bell peppers are blanched and filled with a savory mixture of cooked shrimp, breadcrumbs, and aromatics. Baked until golden and bubbly, this dish serves as a satisfying and classic main course.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 262 kcal

Allergen information: may contain celery, crustaceans, eggs, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

6 pcsbell pepper, tops removed and seeded

filling

2 cupcooked shrimp, coarsely chopped
0.75 cupbread crumbs
2 pcsegg, beaten
0.5 cupmilk
3 tbspbutter
3 tbspcelery, finely chopped
1 tbspyellow onion, finely chopped
1 tbspbell pepper, finely chopped from reserved tops
1 tbspworcestershire sauce
1 tspsalt
0.25 tspblack pepper, ground

topping

0.25 cupbread crumbs
1 tbspbutter, melted

Equipment

large pot · mixing bowl · skillet · cutting board · knife · oven · baking dish

The method

Step by step

1
Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil.
About 5 min
Cook’s note: Choosing a baking dish that holds the peppers snugly will help them stay upright during baking.
2
Slice the tops off the main bell peppers, remove the seeds and membranes, and set the hollowed peppers aside.
About 5 min
3
Carefully place the hollowed peppers in the boiling water and cook for 5 minutes to soften them.
About 5 min
Cook’s note: Blanching the peppers first ensures they will be fully tender after baking.
4
Using tongs, transfer the peppers to an ice bath to cool, then drain them upside down on a paper towel.
About 2 min
5
While the peppers drain, melt the filling butter in a skillet over medium heat.
About 2 min
6
Add the chopped celery, onion, and filling bell pepper to the skillet and sauté for 3-4 minutes until softened.
About 4 min
7
In a large mixing bowl, combine the chopped shrimp, filling bread crumbs, beaten eggs, and milk.
About 3 min
8
Add the sautéed vegetables to the shrimp mixture, along with the Worcestershire sauce, salt, and black pepper.
About 1 min
9
Stir everything together until the filling is well combined.
About 1 min
10
Arrange the drained peppers upright in a baking dish and spoon the shrimp filling evenly into each one.
About 3 min
11
In a small bowl, combine the topping bread crumbs with the melted topping butter.
About 1 min
12
Sprinkle the buttered bread crumbs over the top of each stuffed pepper.
About 1 min
13
Bake for 30-35 minutes, until the peppers are tender and the topping is golden brown.
About 35 min
14
Let the peppers rest in the dish for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the filling to set slightly, making them easier to eat.

Per serving

Nutrition

70%Score

Calories: 262.4kcal
Protein: 16.8g
Carbs: 25.4g
Fat: 11g
Fibre: 3.8g
Sugar: 9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes.