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Shrimp and Vegetable Stuffed Peppers

October 22, 2012

A seafood version of the ever familiar stuffed peppers.  Growing up we always had stuffed peppers with hamburg, rice, a few peppers and onions with plenty of tomato sauce and cheese.  I still love my mother’s version but this one will be a close runner up.


Shrimp and Vegetable Stuffed Peppers


  • 1 lb. Med. Frozen Cooked Shrimp (tails removed; save 12 with tails for garnish)*
  • 6 Green Bell Peppers
  • 3 Small Zucchini (quartered)
  • 1 Yellow Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • 2-3 Garlic Cloves; minced
  • 5 T. Extra Virgin Olive Oil
  • 1 T. Unsalted Butter
  • 1/4 C. Grated Parmesan Cheese
  • Salt and Freshly Ground Pepper
  • Handful of Fresh Basil (for garnish)

* I usually use fresh shrimp; but for weekday nights frozen shrimp are always in the freezer


  1. Preheat oven to 375 degrees
  2. Cut off tops of peppers and cut out seeds; rub with olive oil
  3. Place peppers upside down on baking sheet (tops too) and bake in pre-heated oven for 7 minutes; remove and set aside
  4. In a large skillet heat 3 T. olive oil and 1 T. butter; add the zucchini, garlic salt and pepper; saute for about 3 minutes; add the yellow and red peppers and continue to saute for another 3-5 minutes
  5. Andd the shrimp and combine thoroughly
  6. Fill each pepper with the shrimp and vegetable mixture and place the pepper top on and bake for about 20-25 minutes (pepper will begin to brown)
  7. Just prior to serving heat the saved shrimp with tails on in a little oil quickly
  8. Serve on warmed plates and garnish with the additional shrimp and fresh basil leaves




Serves 6 as an Appetizer

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