Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Arrange the bell peppers in a baking dish and drizzle lightly with olive oil. Roast for 10 minutes to soften them slightly.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the shrimp with minced garlic, salt, and pepper for 2–3 minutes until they’re pink and cooked through. Remove the shrimp and set aside.
- In a bowl, combine the cooked rice, corn, Parmesan cheese, breadcrumbs, and half of the cooked shrimp (chopped). Season with additional salt and pepper.
- Fill each bell pepper with the rice mixture, pressing down slightly to pack it in. Top each pepper with whole shrimp.
- Bake the stuffed peppers for 20–25 minutes, or until the tops are golden and the peppers are tender.
- Sprinkle fresh parsley on top before serving warm.
Best ways to enjoy it
To elevate your dining experience, consider serving these stuffed peppers with a light salad dressed with vinaigrette or a side of garlic bread to soak up any leftover juices. Pair them with a crisp white wine or sparkling water with lime to balance the flavors. For an added touch, sprinkle some extra Parmesan or a drizzle of balsamic reduction over the top when serving.
Storage and reheating tips
Leftovers? No problem! You can safely store cooked stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. If you plan to make a larger batch, these stuffed peppers freeze beautifully. Just wrap them tightly in plastic wrap and store in a freezer-safe container for up to three months. Always ensure they’re fully cooked before freezing and thaw them safely in the refrigerator.
Tricks for success
For an even quicker preparation, use pre-cooked shrimp to save time. You might also experiment with different cheeses like feta or mozzarella for a unique twist. When selecting bell peppers, look for ones that feel heavy and firm; this indicates freshness. Lastly, do not skip the olive oil drizzle during roasting—it not only enhances flavor but also helps the peppers cook evenly.
Creative twists
Want to experiment further? Add some diced tomatoes or black beans to the filling for a Southwest flair, or incorporate spices like cumin and paprika for a kick. You could also play with different grains such as quinoa or farro instead of rice to add texture. For a delightful vegetarian option, replace the shrimp with sautéed mushrooms or lentils, and you’ll still achieve a hearty and flavorful dish.
FAQs
How long does it take to prepare this dish?
Preparation takes about 15 minutes, and cooking time is around 30 minutes, so you can enjoy this meal in under an hour!
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the filling.
How do I store leftover stuffed peppers?
Place any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them for up to 3 months.
What can I substitute for rice?
If you’re looking for a healthier alternative, quinoa or cauliflower rice can work beautifully in this recipe while keeping it light.
By following these steps and suggestions, you’ll create a delicious dish that your family and friends will love. Enjoy your cooking adventure!
