Savory Shrimp and Beef Stuffed Peppers

Introduction

These Stuffed Green Bell Peppers with Shrimp bring together the hearty richness of ground beef and the delicate sweetness of shrimp, all nestled in vibrant green bell pepper halves. Quick enough for a weeknight yet elegant enough for guests, this recipe relies on your microwave for fast, hands-off cooking. Each bite offers a satisfying blend of textures and flavors—meaty, tangy, and slightly briny—making it a crowd-pleasing main course that’s as nutritious as it is delicious.

Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Need Equipment

• Microwave (1000 W recommended)
• Microwave-safe 1½-quart bowl
• Microwave-safe shallow 3-quart baking dish with cover
• Chef’s knife and cutting board
• Measuring cups and spoons
• Spoon for mixing and stuffing

Tags

beef · shrimp · stuffed peppers · microwave cooking · weeknight dinner

Serving Size

4 servings

Difficulty Level

Moderate

Allergen Information

• Shellfish (shrimp)
• Dairy (Parmesan cheese)

Dietary Preference

Omnivore (contains beef and shrimp)

Course

Main Dish

Cuisine

American Fusion

Ingredients

Instructions

1. Brown the Beef & Onion
   • In the 1½-quart microwave-safe bowl, crumble the ground beef and add chopped onion.
   • Cover and microwave on High for 4 minutes (3½–4½ minutes depending on wattage), stirring once halfway.
   • Drain off excess fat.
2. Build the Sauce
   • To the browned beef, stir in 1½ cups of tomato sauce, water, 1 Tbsp Parmesan, salt, and pepper.
   • Cover and microwave on High for 3 minutes (2½–3½ minutes), stirring halfway.
3. Add Rice & Rest
   • Stir in 1 cup cooked rice (or precooked rice of your choice).
   • Cover and let rest for 5 minutes so the rice soaks up the sauce.
4. Prep the Peppers & Shrimp
   • Meanwhile, slice each bell pepper half lengthwise; remove seeds and ribs.
   • Cut each shrimp into four pieces and fold into the beef-rice mixture.
5. Stuff & Arrange
   • Lightly spray the baking dish with cooking oil.
   • Spoon the beef-shrimp mixture evenly into each pepper half.
   • Arrange them snugly in the dish.
6. Top & Microwave
   • Spoon the remaining tomato sauce over each stuffed pepper.
   • Sprinkle the remaining 2 Tbsp Parmesan cheese on top.
   • Cover and microwave on High for 10–12 minutes, until peppers are tender and shrimp is opaque.
7. Rest & Serve
   • Let stand for 5 minutes before serving to allow flavors to meld.

Preparation Tips

• Even Cooking: Rotate the baking dish halfway through microwaving if your microwave heats unevenly.
• Pepper Selection: Choose firm, evenly sized peppers for uniform cooking and presentation.
• Shrimp Freshness: Use fresh or fully thawed shrimp to ensure even cooking and avoid rubbery texture.

Nutritional Information (Per Serving)

Tips and Tricks

• Spice It Up: Add a pinch of red pepper flakes or a dash of smoked paprika to the sauce for a smoky heat.
• Cheese Swap: Substitute mozzarella or crumbled feta for Parmesan to vary the flavor.
• Rice Options: Brown rice or quinoa can be used instead of white rice for added fiber.

Add-Ons

• Fresh chopped parsley or cilantro sprinkled just before serving.
• Dollop of sour cream or Greek yogurt to balance the acid.
• A drizzle of balsamic glaze for sweetness.

Side Dishes

• Mixed green salad with lemon-olive oil vinaigrette.
• Steamed broccoli or green beans for extra greens.
• Crusty bread or garlic toast to mop up any sauce.

Improvements

• Make Ahead: Prepare the beef-shrimp filling up to 24 hours in advance; store covered in the refrigerator.
• Oven Finish: For a golden-brown top, transfer to a preheated 375 °F oven for 5 minutes instead of microwaving.
• Lower Sodium: Use no-salt-added tomato sauce and reduce added salt, then season to taste.

Save and Store

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Wrap individual peppers in foil and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave until hot throughout.

FAQ

Can I bake these in the oven instead of the microwave?
Yes—cover and bake at 375 °F for 25–30 minutes, uncovering for the last 5 minutes to brown the cheese.

What’s a good substitute for rice?
Quinoa, bulgur, or cauliflower rice work well; adjust resting time for liquid absorption.

Can I make this vegetarian?
Omit beef and shrimp; use a mixture of cooked lentils and diced mushrooms, and substitute vegetable broth for water.

Conclusion

This Stuffed Green Bell Peppers with Shrimp recipe effortlessly marries convenience with gourmet flavor. The microwave does the heavy lifting, and the result is a colorful, nutrient-dense meal that satisfies hunger and delights the palate. Whether you’re cooking for family, entertaining guests, or meal-prepping for the week, these peppers deliver on taste, texture, and flexibility. Enjoy!

References

• Adapted from classic stuffed pepper techniques and microwave cooking methods.