Shrimp Stuffed Bell Peppers
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftovers in an airtight container in the refrigerator.
Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes.
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