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Garlic Butter Shrimp Stuffed Peppers

An easy, elegant all-in-one meal of tender bell peppers, garlic butter rice, and juicy shrimp. Perfect for a weeknight dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings (2 pepper halves each)
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers red or yellow
  • 1 lb large shrimp peeled and deveined
  • 2 cups cooked rice day-old is great
  • 1 tbsp olive oil
Garlic Butter Sauce
  • 0.5 cup unsalted butter 1 stick
  • 5-6 cloves garlic minced
  • 0.25 cup fresh parsley finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • 0.5 cup chicken or vegetable broth or dry white wine
  • Salt and pepper to taste
  • 0.25 cup grated Parmesan cheese optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds, and place in a 9x13 baking dish.
  2. Drizzle with olive oil, salt, and pepper. Add 1/4 cup water to the dish. Par-bake for 15-20 minutes.
  3. While peppers bake, melt butter in a skillet over medium heat. Add garlic and red pepper flakes, cook 1-2 minutes until fragrant.
  4. Add shrimp to the skillet, season with salt and pepper. Cook 1-2 minutes per side until just pink. Remove shrimp with a slotted spoon.
  5. To the skillet, add broth, oregano, and parsley. Simmer 1-2 minutes.
  6. Turn off heat. Add cooked rice and optional Parmesan, stirring to absorb the thick, gooey garlic butter sauce.
  7. Remove peppers from oven. Spoon the garlic butter rice filling into each pepper half.
  8. Top the rice with the partially cooked shrimp.
  9. Bake for another 10-15 minutes until peppers are tender and shrimp are heated through.
  10. Garnish with fresh parsley and serve hot.

Notes

Do not overcook the shrimp in the skillet, as they will cook a second time in the oven. Par-baking the peppers is essential for a tender, not-crunchy, final dish.