Red Meat Allergy Friendly Classic Shrimp Stuffed Peppers
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Learn more →Ingredients
4 servings
For the filling
- 1 cup long-grain white rice
- 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
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
For topping
- ½ cup shredded mozzarella cheese
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.
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