Hey everyone! I want to share one of my favorite recipes that I recently tried and totally fell in love with—shrimp-stuffed bell peppers with rice and corn. It sounds fancy, but trust me, it’s super easy to make and perfect for when you want something healthy and delicious. Plus, it looks really cool when you serve it!
If you’re like me and sometimes get bored of plain pasta or sandwiches, this recipe is a fun way to switch things up. I’m no chef, but I’m going to tell you how I made it step by step, with some tips I learned along the way.
What You Need
- 4 large bell peppers (I used red and yellow ones for extra color)
- 1 cup cooked rice (white, brown, or whatever you have)
- About 1 cup cooked shrimp (you can buy frozen shrimp, just thaw and cook them)
- 1 cup corn (canned or frozen works great)
- 1 small onion, chopped
- 2 cloves garlic, minced (or you can use garlic powder if you don’t have fresh)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: some shredded cheese to sprinkle on top
How I Made It
1. Prep the Bell Peppers:
First, I cut the tops off the bell peppers and scooped out the seeds. It’s a little messy, but fun! If the peppers don’t stand up well, you can slice a tiny bit off the bottom to make a flat surface.
Tip: Keep the tops to use as cute little “lids” if you want!
2. Cook the Filling:
In a pan, I heated the olive oil and sautéed the onion and garlic until they smelled amazing and got a little soft. Then, I added the shrimp and cooked it until it turned pink (this only takes a few minutes). After that, I mixed in the corn and cooked rice, stirring everything together. I added some salt and pepper to make it tasty.
3. Stuff the Peppers:
Next, I spooned the shrimp and rice mixture into each bell pepper until they were nicely filled but not overflowing. If you like, sprinkle some shredded cheese on top for extra yum.
4. Bake:
I placed the stuffed peppers in a baking dish, added a little water to the bottom of the dish (this helps keep the peppers moist), and covered it with foil. Then, I baked them in the oven at 375°F (190°C) for about 25 minutes. If you added cheese, uncover during the last 5 minutes to let it melt and get golden.
What I Loved About This Recipe
The peppers stay nice and soft but still hold their shape. The shrimp adds a tasty seafood twist that’s not fishy at all, and the corn gives it a little sweetness that I wasn’t expecting but totally enjoyed. The rice makes it filling, so you don’t need anything else on the side.
Tips for First-Timers
- If you’re not a fan of shrimp, you can swap it for cooked chicken or even beans.
- Make sure not to overcook the shrimp, or it can get rubbery. It cooks super fast!
- Don’t skip the garlic—it really makes a difference in flavor.
Final Thoughts
Making shrimp-stuffed bell peppers was easier than I thought and definitely something I’ll make again. It’s a great recipe to impress family or friends because it looks fancy but is actually simple. Plus, it’s a nice way to get some veggies in without it feeling boring.
Give it a try and let me know how it turns out! Cooking can be really fun once you find recipes you enjoy.
Happy cooking! 🍤🌶️🍚