Name: Shrimp Stuffed Peppers Made Easy and Full of Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large bell peppers (red, yellow, or orange), halved and cored; 1 lb large shrimp, peeled and deveined; 2 cups cooked rice (jasmine or basmati); 3 tbsp unsalted butter; 3 garlic cloves, minced; 1/2 tsp paprika; 1/2 tsp Italian seasoning; 1/4 cup grated Parmesan cheese; Salt & pepper to taste; 1 tbsp olive oil; 1 tbsp fresh parsley, chopped; Juice of 1/2 lemon

Jump to Recipe

If your weeknights are anything like mine—jam-packed and racing against the clock—then you’re going to love these Shrimp Stuffed Peppers. They’re comforting, colorful, and come together faster than you can say “what’s for dinner?”

I’ve made this recipe more times than I can count, especially when I need something easy but still crave those bold, buttery seafood flavors. It’s like a cozy hug wrapped in a bell pepper—filled with juicy garlic butter shrimp, savory rice, and a golden cheesy topping.

Whether you’re feeding picky teens or treating yourself after a long day, this dish hits the sweet spot.

Why You’ll Love This Shrimp Stuffed Peppers

These Shrimp Stuffed Peppers check all the boxes—quick, flavorful, and fuss-free. They’re perfect for busy nights when you want something wholesome without hovering over the stove.

You get tender seafood, cheesy baked peppers, and a garlic butter shrimp recipe that tastes gourmet but feels effortless. It’s a weeknight shrimp dinner the whole family will devour—yes, even your picky eater who “doesn’t like peppers.”

Ingredients Shrimp Stuffed Peppers

These Shrimp Stuffed Peppers come together with simple, everyday ingredients—most of which you may already have in your fridge or pantry. Here’s what you’ll need to bring this savory garlic butter shrimp recipe to life. Exact measurements can be found in the printable recipe card at the end of this post.

Bell Peppers: I love using red, yellow, or orange for their sweetness and vibrant color. Green works too, though it’s slightly more bitter.
Shrimp: Large shrimp are best here—peeled, deveined, and ready to soak up that garlic butter magic. Fresh or thawed frozen both work well.
Cooked Rice: Jasmine or basmati adds a fluffy texture and mild flavor. You can swap in quinoa or cauliflower rice for a low-carb option.
Butter: Unsalted lets you control the saltiness, and it melts into the shrimp for that rich, garlic-kissed flavor.
Garlic: Freshly minced cloves give the best punch. Don’t skimp—it’s the soul of this seafood stuffed peppers recipe.
Paprika: Adds a warm, smoky note that pairs beautifully with the shrimp and cheese.
Italian Seasoning: A pinch of this herb blend brings depth and a cozy, homey flavor to the mix.
Parmesan Cheese: Grated and golden, this cheese gives the baked peppers a nutty, savory finish. You can also try mozzarella or Monterey Jack for extra meltiness.
Salt & Pepper: Season to taste—these basics make everything shine.
Olive Oil: Just a drizzle helps roast the peppers to tender perfection.
Fresh Parsley: A sprinkle at the end adds color and a hint of garden freshness.
Lemon Juice: A squeeze brightens the whole dish, balancing the buttery richness of the shrimp and cheese.

Feel free to get creative—add chopped spinach to the filling, toss in some red pepper flakes for heat, or sneak in leftover veggies from the fridge. That’s the beauty of easy stuffed bell peppers—you can make them your own.

How to Make Shrimp Stuffed Peppers

Ready to bring cozy comfort and bold seafood flavor to your table? Follow these simple steps to make Shrimp Stuffed Peppers that are cheesy, satisfying, and downright irresistible. This garlic butter shrimp recipe turns ordinary ingredients into something truly special.

Step 1 – Prep and Roast the Peppers

Start by slicing your bell peppers in half from top to bottom and scooping out the seeds. I like to use red, yellow, or orange—they’re sweeter and roast beautifully.

Place them cut side up on a baking sheet, drizzle with olive oil, and pop them into a 375°F oven. Roast for about 15 minutes until they’re just beginning to soften. This step helps the peppers hold their shape while still getting that tender bite we all love in easy stuffed bell peppers.

Step 2 – Sauté the Garlic Butter Shrimp

While the peppers roast, let’s make the star of the show—garlic butter shrimp. Melt butter in a skillet over medium heat, then add freshly minced garlic and let it sizzle for about a minute.

Add in your shrimp, sprinkle with paprika, salt, and pepper, and sauté just until they turn pink and opaque—usually 2 to 3 minutes. Don’t overcook them; shrimp go from perfect to rubbery faster than a toddler changes moods!

Step 3 – Combine the Shrimp and Rice Filling

Transfer half of those buttery shrimp to a bowl with your cooked rice. Add Italian seasoning, grated Parmesan, and a squeeze of lemon juice for brightness.

Gently stir everything together. This shrimp and rice filling is savory, herby, and packs a punch of flavor in every spoonful. If you’ve got any leftover veggies or even frozen peas, toss them in now for an extra boost.

Step 4 – Stuff the Peppers and Bake

Once your peppers are par-roasted and your filling is ready, spoon that delicious mixture into each pepper half. Don’t be shy—mound it high!

Top each stuffed pepper with the remaining garlic butter shrimp and a bit more Parmesan for good measure. Then bake for another 10 to 12 minutes, just until everything is heated through and the tops are golden and bubbly. That’s when the magic really happens—hello, cheesy baked peppers!

Step 5 – Garnish and Serve Hot

Sprinkle with chopped fresh parsley and an extra squeeze of lemon juice if you like things zesty. I always do—it brightens the whole dish and cuts through the richness.

Serve your seafood stuffed peppers hot, straight from the oven. They’re perfect for a weeknight shrimp dinner that feels a little extra, without the extra effort.

Tips for Success

Pre-roast your peppers to avoid soggy bottoms and help them hold their shape better.
Use freshly minced garlic for maximum flavor—it makes all the difference in the garlic butter shrimp recipe.
Don’t overcook the shrimp—they only need a few minutes to stay juicy and tender.
Grate your own Parmesan for better melt and flavor than pre-shredded varieties.
Add a pinch of red pepper flakes if you like a little heat in your seafood stuffed peppers.

Equipment Needed

Baking Sheet: For roasting the bell peppers. A casserole dish works too in a pinch.
Skillet: Use a non-stick or cast iron skillet to sauté the garlic butter shrimp evenly.
Mixing Bowl: To combine the shrimp and rice filling without making a mess.
Knife and Cutting Board: For prepping the peppers, garlic, and parsley.
Oven: Essential for roasting and baking—no fancy settings needed!

Variations

Low-Carb Swap: Substitute the rice with cauliflower rice or chopped sautéed zucchini for a lighter, keto-friendly version of shrimp stuffed peppers.
Spicy Kick: Add a chopped jalapeño to the filling or sprinkle red pepper flakes into the garlic butter shrimp for a fiery twist.
Tex-Mex Style: Mix in black beans, corn, and a dash of cumin with the rice for a southwestern spin. Top with shredded cheddar instead of Parmesan.
Creamy Dreamy: Stir a spoonful of cream cheese or sour cream into the shrimp and rice filling for a rich, velvety texture that melts in your mouth.
Gluten-Free Friendly: This recipe is naturally gluten-free as long as your seasonings and cheese are certified—just double-check your labels to keep it safe.
Extra Veggies: Finely chopped spinach, mushrooms, or shredded carrots can be tossed into the filling for a boost of nutrition and color.
Cheese Lover’s Delight: Swap in shredded mozzarella, Monterey Jack, or even feta if you like a briny contrast. Layer multiple cheeses for ultra-cheesy baked peppers.
Make It Mediterranean: Add kalamata olives, sun-dried tomatoes, and a sprinkle of oregano for a bright, briny twist on classic seafood stuffed peppers.

Serving Suggestions

Pair with a crisp side salad—think arugula, cherry tomatoes, and a lemon vinaigrette to keep things light.
Serve alongside garlic bread or warm crusty rolls to soak up any extra buttery juices.
A chilled glass of sauvignon blanc or sparkling water with lemon makes for a refreshing sip.
Garnish the plate with extra parsley and lemon wedges for a restaurant-style touch.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! I use frozen shrimp all the time, especially when I don’t have fresh on hand. Just make sure to thaw them completely and pat them dry before cooking. That way, they still soak up all that delicious garlic butter like little sponges of flavor. Frozen shrimp are a total lifesaver for a last-minute weeknight shrimp dinner!

Q: What are some good substitutes for rice in shrimp stuffed peppers?

A: Great question! If you’re low on rice or watching your carbs, try using quinoa, cauliflower rice, or even couscous. I’ve also used orzo pasta when I wanted something a little different. These swaps still give you that satisfying shrimp and rice filling vibe without sticking to the usual grains.

Q: Can I make these seafood stuffed peppers ahead of time?

A: Totally! You can prep the entire dish—stuff the peppers and all—then cover and refrigerate for up to 24 hours. When ready to bake, just pop them in the oven and add a few extra minutes to the cook time. They’re also perfect for meal prep lunches. I love grabbing a pepper for a quick, protein-packed meal during the week.

Q: How do I prevent the peppers from becoming soggy?

A: The key is roasting them slightly before stuffing. That short bake firms them up just enough so they don’t go limp later. Also, avoid overfilling with wet ingredients. If your shrimp mixture seems too moist, add a little extra rice or cheese to soak it up. No one likes a soggy cheesy baked pepper, right?

Q: What cheese works best for cheesy baked peppers?

A: Parmesan is my go-to for that nutty, golden finish, but you’ve got options! Mozzarella melts beautifully and adds that dreamy pull, while Monterey Jack brings a mild creaminess. Feeling bold? Try feta or goat cheese for a tangy twist. You can even mix and match to make your shrimp stuffed peppers extra indulgent.

Final Thoughts

There’s something magical about pulling a tray of Shrimp Stuffed Peppers from the oven—bubbling cheese, golden tops, and that rich garlic butter aroma wafting through the kitchen. Every bite is a cozy blend of comfort and bold flavor, like a warm hug for your taste buds.

Whether you’re feeding a hungry family or just treating yourself after a long day, this easy, flavorful dish never disappoints. It’s the kind of weeknight shrimp dinner that makes life feel just a little more delicious. Trust me—once you try it, you’ll come back to it again and again.

Shrimp Stuffed Peppers Made Easy and Full of Flavor