Shrimp Stuffed Peppers

  • Yield : 4 6
  • Servings : 4 6
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m
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No Rice Shrimp Stuffed Bell Peppers

Need to make use of your garden’s crop of bell pepper, zucchini, and tomatoes?
Try this delicious no-rice stuffed bell pepper paired with shrimp – freezes well and fits many weight plans.

A simple dish that would be great for Weight Watchers and KETO.. You are sure to get your vegetables for the day with this dish. Shrimp are also very healthy for you to eat in a regular diet. Most Cajuns favor Gulf Shrimp. The thing to remember is that wild caught shrimp get their flavor from what they feed on and what they eat will depend on what part of the ocean they are caught in.


  • 2 cups finely chopped zucchini
  • 2 cups finely chopped onions
  • 1/4 cup green pepper chopped
  • 1 tbsp garlic
  • 1 cup fresh chopped tomatoes
  • 1 pound shrimp chopped large
  • 1 side hamburger bun or 1 wheat sliced soaked in water
  • 4 - 5 whole medium bell peppers
  • salt, red pepper and black pepper to taste
  • basil and parsley to taste
  • 1/4 cup butter or olive oil
  • bread crumbs or panko crumbs for topping (seasoned optional)


Step 1

After slicing the top off the bell pepper for easy stuffing, parboil the bell peppers approximately 5 to 10 minutes in boiling water.

Step 2

In a medium saucepan, saute the onion, pepper, garlic, tomatoes and zucchini until tender. Season shrimp and add the chopped shrimp, salt, red pepper and black pepper to taste. Sauté for 10 minutes then add the wet bread (or substitute one slice whole grain bread) and mix well.

Step 3

Fill peppers and top with breadcrumbs if desired. Place the peppers in a pan with once inch of hot water; bake 15 minutes at 350 degrees.

An option is to spoon onto a fresh tomato, bake or broil for 10 minutes and serve hot.

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