Shrimp-Stuffed Green Peppers

Jun 02, 2023June 2, 20230 4

Spicy Shrimp-Stuffed Green Peppers recipe for your next family dinner

by The Chefin Seafood

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

334

Sugar

Fat

Shrimp-Stuffed Green Peppers are a fun and flavorful way to enjoy bell peppers. The spicy shrimp filling is balanced by the coolness of the sour cream, and the mixture is stuffed into the peppers for a unique presentation. This dish is perfect for serving at a family dinner and is sure to please seafood lovers. The bell peppers provide an impressive amount of nutritional benefits, and the shrimp filling is a great source of protein. Overall, this dish is a great option for those who want a flavorful and healthy meal.

Instructions

1.	Preheat oven to 375°F.
2.	Cut the tops off of the green peppers and remove the seeds and membranes.
3.	In a large bowl, mix together the cooked white rice, cooked shrimp, salsa, low-fat sour cream, chopped green onion, ground cumin, and salt.
4.	Stuff the shrimp mixture into the green peppers.
5.	Place the stuffed green peppers in a baking dish and bake in the preheated oven for 35-40 minutes, or until the peppers are tender and the filling is heated through.

PROS

This dish is a unique way to enjoy bell peppers and makes for a great presentation.

The spicy shrimp filling is flavorful and satisfying, and the low-fat sour cream makes it a healthier option.

CONS

The rice in the filling can make this dish heavy and filling.

The spice level may be too high for those with sensitive taste buds.

HEALTH & BENEFITS

This dish is high in protein and low in fat, making it a healthy option for seafood lovers.
The green peppers are a great source of Vitamin C, and the shrimp provides a good amount of Vitamin B12 and selenium.

	4 green bell peppers
	2 cups cooked white rice
	8 ounces cooked shrimp , cut into bite sized pieces
	1 cup salsa
	1 cup low-fat sour cream
	1/4 cup green onion , chopped
	1/2 teaspoon ground cumin
	1 teaspoon salt