Low Sodium Classic Shrimp Stuffed Peppers

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Classic Shrimp Stuffed Peppers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the filling

1 cup long-grain white rice
Ben's Original Parboiled Long Grain White Enriched Dry Rice Box - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 5 Lb Goya Canilla Rice Enriched Extra Long Grain Enriched - 5 Lb Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White
See all
2 cups low-sodium chicken broth
1 lb large shrimp, peeled, deveined, and cut into 1-inch pieces
2 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp crushed red pepper flakes
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

For topping

½ cup shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For serving

2 tbsp fresh parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Combine the rice and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and the broth is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the cut edges and interior of each pepper with 1 tbsp of the olive oil and season lightly with salt and pepper. Bake for 15 minutes, until the peppers are just beginning to soften but still hold their shape.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!