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These Bell Pepper Shrimp Boats mix sweet peppers with juicy shrimp and fluffy rice for a dish that's filling and healthy. The peppers get soft and sweet while baking, and the stuffing stays juicy and tasty, topped with gooey melted cheese. I've tweaked this dish many times, and now it's my go-to way to turn basic ingredients into a fancy-looking dinner that's actually super easy to make.
I came up with this idea when trying to use up too many peppers from my backyard garden. The shrimp and rice combo was an immediate success with my family, even my choosy kid who usually runs from veggies but can't get enough of these stuffed peppers!
Key Components and Their Roles
- Bell peppers: Look for sturdy, shiny ones with thick sides for the best outcome
- Raw shrimp: Skip the pre-cooked kind - they'll end up rubbery when baked
- Mushrooms: Add rich flavor and help the filling stay moist
- Monterey Jack/cheddar mix: Offers the right balance of taste and melting quality
- Rice: Go with leftover rice for better texture - newly cooked rice might turn soggy
Simple Step-by-Step Cooking Guide
- Step 1: Getting Your Peppers Ready
- Slice tops smoothly using a sharp knife for clean edges. Take out all membranes to make room for more filling. Keep the pepper tops handy - they'll boost the filling's flavor. Test peppers to make sure they'll stand up straight while baking.
- Step 2: Mixing Up the Stuffing
- Chop all veggies the same size so they cook evenly. Cook shrimp just until they turn pink - they'll finish cooking in the oven. Mix in rice carefully to keep its fluffiness. Sample and fix the seasoning before stuffing.
- Step 3: Putting It All Together
- Push filling down firmly but don't squish it. Leave a bit of room at the top for cheese. Set peppers close so they help hold each other up. Wrap tightly with foil to keep steam in.
- Step 4: Baking It Right
- Test pepper softness with a knife point. Keep an eye on the cheese in the last few minutes. Rest for 5 minutes before eating. Make sure filling is hot all the way through.
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In my family, stuffed peppers always meant ground beef until I tried this shrimp version. It totally changed the game. My mom didn't think she'd like it at first, but after trying one bite, she wanted my recipe right away - that's when I knew I'd really made something special!
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Tasty Pairing Ideas
- Pairings: Add a simple green salad or some warm bread to complete your meal.
- Plating Tip: Put the peppers on a big plate with extra melty cheese drizzled on top for a wow-worthy presentation.
Frequently Asked Questions
- → Can I use another type of rice?
- Absolutely! Try brown rice, Cajun rice, or swap for cauliflower rice if you want to skip the carbs.
- → How long will these keep in the freezer?
- If stored well, they’ll be good for 5 or 6 months.
- → Can I add heat to these peppers?
- Sure thing! Sprinkle in Cajun or creole seasoning, or try cayenne for a kick.
- → Does shrimp size matter for this dish?
- Nope! Just chop bigger shrimp into smaller pieces before cooking.
- → Can I do the prep ahead of time?
- Yes, you can stuff the peppers ahead and bake when ready.