Are you ready to elevate your dinner game with a dish that's as visually stunning as it is delicious? Meet the Cheesy Shrimp Mushroom Stuffed Peppers—a delightful fusion of flavors that will tantalize your taste buds and impress your guests! These vibrant bell peppers are not just a feast for the eyes; they are packed with succulent shrimp, savory mushrooms, and gooey cheese, all harmoniously blended to create a meal that's sure to become a family favorite. With just 45 minutes of your time, you can whip up this American classic that promises to deliver comfort and satisfaction in every bite. So, roll up your sleeves and get ready to dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup cooked shrimp
- 1 cup chopped mushrooms
- 1 cup shredded cheese
- 1/2 cup cooked rice
- 1/4 cup chopped green onions
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water and set them aside to drain.
- In a medium skillet over medium heat, add a splash of olive oil. Once hot, add the chopped mushrooms and sauté for about 5 minutes until they are soft and any liquid they release has evaporated.
- Add the minced garlic to the skillet with the mushrooms and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
- In a large mixing bowl, combine the cooked shrimp, sautéed mushrooms and garlic, cooked rice, shredded cheese (reserve a little for topping), and chopped green onions. Season the mixture with salt and pepper to taste. Stir until all ingredients are well combined.
- Stuff each bell pepper generously with the shrimp and mushroom mixture, pressing down lightly to pack it in. Place the stuffed peppers upright in a baking dish.
- Sprinkle the reserved shredded cheese on top of each stuffed pepper for an extra cheesy finish.
- Add a splash of water to the bottom of the baking dish to help steam the peppers as they bake. Cover the dish with aluminum foil to keep the moisture in.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5 minutes to allow the cheese to melt and become bubbly.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with additional chopped green onions if desired.
- Serve the Cheesy Shrimp Mushroom Stuffed Peppers warm, and enjoy your delicious meal!
Tips
- Choose the Right Peppers: Opt for vibrant bell peppers that are firm and free of blemishes. Red, yellow, or orange peppers not only add color but also sweetness to your dish.
- Cooked Shrimp: Using pre-cooked shrimp saves time, but if you have raw shrimp, just sauté them until pink before adding them to the mixture.
- Customize Your Cheese: Feel free to mix different types of cheese for a unique flavor profile. Cheddar, mozzarella, or even a sprinkle of feta can add a delightful twist.
- Add Spice: If you like a little heat, consider adding some red pepper flakes or diced jalapeños to the shrimp and mushroom mixture.
- Don’t Skip the Foil: Covering the baking dish with foil helps steam the peppers, keeping them tender while the filling cooks through. Remove the foil towards the end to get that bubbly, golden cheese on top.
- Make Ahead: You can prepare the stuffed peppers in advance and store them in the fridge until you’re ready to bake. Just increase the baking time slightly if they go into the oven cold.
- Garnish for Flavor: A sprinkle of fresh herbs like parsley or basil can brighten the dish and add an extra layer of flavor just before serving.Enjoy your cooking adventure with these Cheesy Shrimp Mushroom Stuffed Peppers, and watch as they become a staple in your recipe collection!
Nutrition Facts
Calories: 235kcal
Carbohydrates: 16g
Protein: 22g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 90mg
