Shrimp Stuffed Bell Peppers
Cuisine: Creole
Serves: 4
  • For the rice:
  • ⅔ cup boiled rice
  • 2 tablespoons heavy cream
  • 1 cup chopped tomatoes (canned or fresh)
  • For the bell peppers:
  • 4 medium sized bell peppers (any color)
  • For the stuffing:
  • 1 tablespoon butter
  • ½ cup finely chopped onion (or the white parts of green onions)
  • 2 tsp. minced parsley
  • 1 tablespoon garlic, minced
  • 1½ tsps. ground thyme
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • black pepper to taste
  • cayenne pepper to taste
  • ½ lb. small shrimp (or chopped large)
  • Breadcrumbs or Panko
  • Shredded Cheese (any kind)
  • Paprika for dusting the top
  1. For the Rice:
  2. Boil rice in ⅔ cups water until done. Stir in the cream, parsley & tomatoes and set aside.
  3. For the Peppers:
  4. Cut off the tops and remove seeds & membranes from the inside, then place in a couple of inches of salted water. Cover, bring to a boil and cook for 4 minutes. The peppers should still be very firm.
  5. Place upright in a greased baking dish or lay sideways if you are slicing the peppers vertically.
  6. For the stuffing:
  7. Melt butter and saute onion, garlic, and seasonings for about 5 minutes until soft.
  8. Fold in the rice & tomato mixture, then raw shrimp. If you have larger shrimp cut them into small chunks.
  9. Spoon into the peppers, top with breadcrumbs and cheese, and place in a 350 degree oven for about 30 minutes or until brown on top.
To make this vegetarian double the amount of chopped tomato.
If you end up with extra stuffing, you can cook it alone in a greased pyrex custard cup.
Recipe by The FrangloSaxon Cooks at