Best Shrimp Stuffed Bell Peppers Recipes

SHRIMP STUFFED BELL PEPPERS

Steps:

• Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
• Cook Bacon and save Grease.
• Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
• Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
• Remove Shrimp and Onions for heat and place into a bowl and keep warm.
• In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
• Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
• Add Salt and Pepper to taste.
• Put mixture into boiled Bell Peppers until heaping.
• Sprinkle Bread Crumbs atop Bell Peppers.
• Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.

SHRIMP AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Cut tops off peppers and remove the seeds and ribs.
• Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
• When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
• Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
• Add bread crumbs and 1/2 the parmesan cheese.
• Stuff peppers graciously and top with the remaining parmesan cheese.
• Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

CRAWFISH AND SHRIMP STUFFED BELL PEPPERS

Steps:

• Cut out centers of bell peppers. Cut into halves. Put in cold water and bring to a boil. Boil for ten minutes. Drain, set aside. Smother crawfish tails,shrimp, onion and celery in oil on medium fire. When tails are tender, mash with fork or potato masher. While still simmering, add chopped bell pepper, garlic and let cook until bell pepper is tender. Add parsley and green onions. Cook five minutes. Add bread crumbs and blend. A little fish or chicken may be added to moisten if necessary. When bread absorbs the liquid in the mixture and cools completely, add beaten eggs and mix well. Season to taste. Fill each pepper with stuffing. Sprinkle tops with bread crumbs. Place in baking pan in small amount of water and bake in 450F oven until dressing is brown on top, approximately 15-20 minutes.

SHRIMP STUFFED BELL PEPPERS

Steps:

• Parboil peppers for about 5 minutes to soften slightly. Turn upside down to drain. Saute garlic and onion in the olive oil (or butter) until softened. Add water and 1/4 t salt; bring to boil. Stir in couscous and take pot off heat. Cover and allow to sit for 5 minutes. Fluff with fork; mix in Worcestershire sauce, tomato sauce, salt, pepper and shrimp. Place peppers in greased baking dish and fill with shrimp mixture. Toss the crumbled bread in melted butter and put on top of peppers. Put small amount of water in bottom of dish and bake peppers 350 degrees, loosely covered with foil, for about 15 minutes. Remove foil and continue to bake an additional 15-20 minutes until heated through and crumbs are lightly browned. (This is a great dish to make ahead, refrigerate, then pop in the oven when you get home from work. Will need additional baking time).

SHRIMP & SCALLOP STUFFED BELL PEPPERS

Steps:

• Preparing the Peppers Chop off stems, cut in half, lengthwise, remove seeds and veins. Parboil for 5-6 minutes. If you are preparing these in advance, then drop in cool water after boiling to avoid mushy peppers which will result from a longer cooking time. Set aside. Preparing the Shellfish In a bowl, briefly marinate shrimp, scallops in white wine and cajun spice. If you've chosen larger scallops and shrimp, they should first be rough-chopped into 1/2 inch chunks. Pre-cook the Stuffing Place olive oil in a large fry-pan over medium-low heat. Add onions and celery. Allow to cook for about 10 minutes. Turn up heat to medium. Add shrimp and scallops. Cook for an additional 5 minutes. Remove from heat, and stir in cheese and breadcrumbs, saving about 2 tablespoons of each to sprinkle over the tops of the peppers once they've been stuffed. Stuffing & Baking If cooking immediately, preheat oven to 450. Arrange pepper halves in a large glass pyrex dish. Stuff each half with fish mixture. Combine left-over breadcrumbs and cheese with parsley, and sprinkle over the tops of the peppers. Cook for 10 minutes at 450 to brown the tops. If you've prepared the peppers ahead of time and chilled them, cook at 350 for 45 minutes or until heated through.

SHRIMP STUFFED BELL PEPPERS

Steps:

• 1. Cut bell peppers in half, clean out seeds & par boil.
• 2. Soak bread in milk, but not dripping.
• 3. Mix together all the above ingredients except the Bread Crumbs & Butter.
• 4. Stuff mixture into Bell Pepper halves.
• 5. Sprinkle tops with Bread Crumbs & a little pat of butter.
• 6. Bake at 400 degress for 30 minutes or until tops are slightly browned. Goes great with baked pototoes & a salad.