Shrimp Stuffed Peppers

4 servings Prep: 20 m Cook: 35 m Total: 55 m Intermediate
5.0/5 (1)
Shrimp Stuffed Peppers
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 including Weight Watchers and KETO. You are sure to get your vegetables for the day with this dish. Gulf shrimp are favored by most Cajuns - 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.

Ingredients

4 servings
  • 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-by-Step Instructions

  1. After slicing the top off the bell pepper for easy stuffing, parboil the bell peppers approximately 5 to 10 minutes in boiling water. Drain and set aside.
  2. In a medium saucepan, melt butter or heat olive oil over medium heat. Saute the onion, chopped green pepper, garlic, tomatoes and zucchini until tender, about 8-10 minutes.
  3. Season shrimp with salt, red pepper, black pepper, basil and parsley. Add the chopped shrimp to the vegetable mixture and sauté for 10 minutes until shrimp turn pink and are cooked through.
  4. Squeeze excess water from the soaked bread and add to the mixture, mixing well to combine. Remove from heat.
  5. Fill the parboiled peppers with the shrimp and vegetable mixture. Top with breadcrumbs if desired.
  6. Place the stuffed peppers in a baking pan with one inch of hot water. Bake at 350 degrees for 15 minutes until peppers are tender and filling is heated through.

Common Problems and Solutions

Q: Why are my stuffed peppers watery?

A: Make sure to drain the parboiled peppers well before stuffing, and squeeze out excess water from the soaked bread. The water in the baking pan should be no more than one inch deep.

Q: Can I use pre-cooked shrimp?

A: Fresh raw shrimp work best for this recipe since they cook right in the vegetable mixture and absorb the seasonings. If using pre-cooked shrimp, reduce the sautéing time to just 3-4 minutes to heat through and avoid overcooking.

Q: How do I know when the peppers are done parboiling?

A: The peppers should be slightly tender but still hold their shape - about 5-10 minutes in boiling water. They'll finish cooking in the oven, so you don't want them too soft at this stage.

Tips and Techniques

Don’t skip parboiling the peppers - it ensures they cook evenly and become tender in the oven. For extra flavor, use seasoned breadcrumbs or panko mixed with a little Parmesan cheese for the topping.

Ingredient Substitutions

  • Gulf shrimp: crawfish tails or lump crabmeat
  • hamburger bun: crushed crackers or panko breadcrumbs
  • butter: olive oil or avocado oil
  • bell peppers: large tomatoes (as mentioned in notes)

Equipment Needed

  • Large pot for parboiling peppers
  • Medium saucepan or skillet
  • Baking pan or casserole dish
  • Sharp knife for chopping vegetables

Historical Context

Stuffed bell peppers are a Louisiana staple, traditionally made with rice, meat, and the holy trinity. This no-rice version became popular with health-conscious Cajun cooks looking to reduce carbs while keeping the beloved flavors of home.