Shrimp Scampi Stuffed Peppers with Rice

My First Stuffed Pepper

I made my first stuffed pepper when I was young. I was so nervous. Would it be too dry? Would it taste good?

I learned a great trick that day. Mixing the rice with something saucy, like shrimp scampi, keeps everything moist. It matters because nobody likes a dry pepper. It should be a happy, juicy surprise.

Why This Combo Works

This dish is like a cozy hug. The pepper gets soft and sweet in the oven. The rice soaks up all that garlicky, buttery sauce from the shrimp.

Every bite has a little crunch from the veggies inside. Doesn’t that sound amazing? It’s a full meal in one neat package. That matters on busy nights. What’s your favorite “all-in-one” meal?

A Little Kitchen Helper

My grandson loves to help with this recipe. His job is cleaning the pepper seeds. He makes a funny, serious face while he scrapes. I still laugh at that.

It’s a perfect job for young cooks. It makes them feel proud. Cooking together creates the best memories. Do you have a favorite kitchen memory with someone?

Fun Fact & Flavor Tips

Fun fact: Bell peppers start green, then turn yellow, orange, or red as they ripen. Red ones are the sweetest!

For this recipe, we use green peppers. They have a fresher, milder taste. It balances the rich shrimp scampi. I sometimes add a sprinkle of cheese on top at the end. It gets all bubbly and golden.

Making It Your Own

The best recipes are ones you can change. Don’t have shrimp? Try cooked chicken. Use any color pepper you like. Use leftover rice from last night’s dinner.

This recipe is very forgiving. That’s its secret power. What would you put inside your perfect stuffed pepper? Tell me your idea. I’d love to try it.

Ingredients:

Ingredient	Amount	Notes
green peppers	2	tops sliced and seeds removed
green pepper, chopped	¼ cup
red pepper, chopped	¼ cup
celery, chopped	1 stalk
olive oil	1 Tablespoon
cooked brown or white rice	1 ½ cups
Shrimp Scampi	12 ounces	prepared according to package directions

My Cozy Stuffed Pepper Supper

Hello, dear! It’s Anna. Come sit a moment. I want to tell you about these stuffed peppers. They are a happy little mix of two great dishes. The kitchen smells wonderful while they roast. I still smile thinking of my grandson’s face when he first tried one. He said, “Grandma, it’s like a treasure inside!” That made my whole day.

We use a handy package of shrimp scampi to make it easy. Then we add our own fresh veggies and rice. It feels fancy but is simple to put together. Doesn’t that smell amazing already? Let’s get our hands busy and make some dinner magic.

Step 1:

First, say hello to your oven. Turn it on to 350 degrees. Now, take your two green peppers. Carefully cut the tops off, like little hats. Scoop out all the seeds inside. It feels a bit like cleaning out a pumpkin, but much smaller!

Step 2:

Grab your chopped peppers and celery. Warm the olive oil in a skillet. Toss those veggies in. We cook them until they soften and smell sweet. This takes about ten minutes. Stir them now and then. I love this part. It already smells like a proper kitchen.

Step 3:

Now, let’s cook the shrimp scampi. Follow the directions on the box. It cooks fast in its own pan. (A hard-learned tip: don’t walk away from cooking shrimp! It gets tough if you forget it). Once done, mix the scampi and its sauce with your cooked rice.

Step 4:

Add your soft, sautéed veggies to the shrimp and rice. Give it all a good gentle toss. Look at all those colors! What’s your favorite colorful veggie to cook with? Share below! Now, stuff that yummy mix into your waiting pepper shells. Pack it in nicely.

Step 5:

Place your stuffed peppers in a baking dish. Let them roast in the oven for 25-30 minutes. They will get beautifully tender. For a cheesy finish, sprinkle a bit on top for the last five minutes. Then, let them cool just a bit before serving. So good!

Cook Time: 40-45 minutes
Total Time: About 1 hour
Yield: 2 hearty servings
Category: Dinner, Seafood

Three Fun Twists to Try

This recipe is like a friendly base. You can play with it! Here are three ideas I love. Chicken & Herb: Use cooked chicken and fresh parsley instead of shrimp. Summer Garden: Add corn and zucchini with the shrimp. It tastes like sunshine. Cheesy Italian: Mix in some mozzarella and a spoon of marinara sauce. Which one would you try first? Comment below!

Serving It Up Just Right

These peppers are a full meal. But a simple green salad on the side is perfect. A slice of crusty bread is nice, too. For a drink, a chilled glass of white wine pairs well. For a cozy night, I love fizzy lemonade with a sprig of mint. Which would you choose tonight? I think I’d pick the lemonade. It reminds me of summer picnics.

Keeping Your Stuffed Peppers Perfect

Let’s talk about keeping these peppers happy. Once cooled, they can live in the fridge for three days. Just cover the dish tightly. You can also freeze them for a month. Wrap each pepper in foil first.

To reheat, thaw if frozen. Then bake at 350 degrees until warm. This takes about 20 minutes. I once reheated one in the microwave. It got a bit soggy. The oven keeps the pepper nice and firm.

You can batch-cook the filling. Make a big pot of rice and scampi. Store the mix separately from the peppers. This saves so much time on busy nights. Storing food well means less waste and more easy meals. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your pepper tipping over in the dish? Just slice a tiny bit off the bottom. This creates a flat base. It stops the rolling. I remember when my first pepper did a somersault in the oven!

Is the filling too dry? Mix in a spoonful of broth or butter. This adds moisture and flavor. Is the shrimp cooking too fast? Take it off the heat a minute early. It will finish cooking in the oven.

These small fixes build your cooking confidence. They also make sure every bite is delicious. Knowing what to do saves the meal and your mood. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Check your shrimp scampi package. Many brands are gluten-free. Use certified gluten-free rice too.

Q: Can I make it ahead? A: Yes! Stuff the peppers a day early. Keep them covered in the fridge until baking.

Q: What can I swap? A: Use any color bell pepper. Try quinoa instead of rice. Fun fact: Green peppers are just unripe red peppers!

Q: Can I double the recipe? A: Absolutely. Just use a bigger baking dish. You may need a few more minutes in the oven.

Q: Any optional tips? A: That cheese sprinkle at the end is lovely. A squeeze of lemon when serving is great too. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these stuffed peppers. They always feel like a special dinner to me. I would love to see your creation. Sharing food pictures is like sharing a smile.

Please show me your beautiful results. It makes my whole day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasKitchenTable. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.