Description
Discover how to make delicious shrimp stuffed peppers with this easy recipe. Learn how to prepare and cook this flavorful dish for your next meal!
Ingredients
- 6 cups cooked rice (1440 ml cooked rice)
- 1 1/2 tbsp (22 ml) olive oil
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 to 2 lbs. (680 to 907 g) medium sized shrimp (peeled/deveined), seasoned with 1 1/2 tsp (8 ml) creole seasoning
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- Creole seasoning to taste
- 1 15 oz. (425 g) can diced tomatoes
- 1 8 oz. (227 g) can tomato sauce
- 1 10 oz. (283 g) can cream of mushroom
- 6 red bell peppers
- 240 to 480 ml beef broth
- 240 to 360 ml shredded cheese
- Fresh chopped parsley
Instructions
- Start by preparing the rice so it is ready when the shrimp mixture is finished.
- Cut the 6 red bell peppers into halves. Remove the inner membranes and seeds, then rinse them. Boil the peppers for approximately 5 minutes to soften slightly. After boiling, arrange them in a large baking dish.
- Warm the olive oil in a large pot over medium-high heat.
- Coat the shrimp with creole seasoning.
- Cook the shrimp in the heated oil until they are fully cooked, about 3 to 5 minutes. If there is too much liquid in the pot, drain some out, leaving a small amount.
- Transfer the shrimp to a separate bowl.
- Add additional oil to the pot, then sauté the chopped onion, green bell pepper, and garlic. Sprinkle with extra creole seasoning. Cook until the onions become translucent, approximately 10 minutes.
- Lower the heat to medium-low and incorporate the diced tomatoes, tomato sauce, and cream of mushroom soup, stirring well.
- Return the shrimp to the pot and mix into the sauce.
- Combine the cooked rice into the mixture and turn off the heat.
- Stuff each pepper half with a generous portion of the shrimp mixture.
- Pour about half a cup of beef broth into the bottom of the baking dish to help steam the peppers and the dish.
- Cover the baking dish tightly with foil.
- Bake in a preheated oven at 350°F for 25 minutes.
- Take the dish out of the oven. Carefully remove the foil to avoid steam burns, and sprinkle with some shredded cheese and chopped parsley.
Notes
- Consider using brown rice instead of white rice for a healthier option with added fiber and nutrients.
- Customize the creole seasoning to suit your taste preference by adjusting the amount to your spice tolerance.
- Add cooked vegetables like corn or peas to the shrimp mixture for extra flavor and nutrition.
