Shrimp Stuffed Bell Peppers

Submitted by Taylor Flowers

About the cook: I loved being in the kitchen from the moment I could walk and I practically haven't left since! I grew up helping my mom in the kitchen and now I love trying new recipes and finding delicious combinations.

About the dish: This was a recipe is super simple to switch out with other ingredients you have around. For example, you can you almost any cheese you would like.

National Origin: European

Serves: 4

Estimated Time: 30 to 60 Minutes


3 bell peppers
1 Tablespoon of olive oil
1/2 medium onion, diced
1 cup of corn
Large handful of spinach
2 Tablespoons of butter
2 cloves of garlic, minced
1 pinch red pepper flakes, optional
1 teaspoon of Italian seasoning
1 pinch kosher salt
1/2 pound of shrimp, peeled and deveined
1/2 cup of Monterey jack cheese


Cut the bell peppers in half and remove the seeds, then place peppers in a dish and bake for 15 minutes at 350°F.

Heat a skillet over medium heat and add olive oil. Then add onion and saute over medium heat until softened, add corn and spinach and cook until the spinach is wilted. Remove from heat.

Melt butter in a skillet over medium heat and add garlic and red pepper flakes, until fragrant. Then add the shrimp and season with salt and Italian seasoning. Cook until shrimp is done, approximately 3 minutes then remove from heat.

Then, spoon spinach mixture into the pepper until 3/4 full and add a generous sprinkling of Monterey jack cheese. Finally, top the peppers with the shrimp and drizzle the shrimp cooking sauce over peppers. Cook for 15 minutes at 350°F until warmed through.

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