Description
Bell peppers stuffed with garlic‑butter seasoned shrimp, breadcrumbs and Parmesan, then baked until tender and flavorful.
Ingredients
- 1 lb (≈450 g) shrimp, peeled and deveined
- 4 large bell peppers, halved and seeds removed
- 4 Tbsp butter
- 4 cloves garlic, minced
- ½ cup fresh parsley, chopped
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 190 °C (375 °F).
- Cut bell peppers in half lengthwise, remove seeds, and arrange cut‑side up on a baking dish.
- Melt butter in a skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
- Add shrimp, season with salt and pepper, and cook 3–4 minutes until shrimp are pink and cooked through.
- Stir in breadcrumbs, Parmesan, and chopped parsley. Remove from heat and mix well.
- Spoon the shrimp mixture evenly into each pepper half, mounding slightly.
- Top each stuffed pepper with a small pat of butter.
- Bake for about 20–25 minutes until peppers are tender and filling is golden.
- Optionally broil briefly to lightly brown the top.
- Garnish with extra parsley and serve warm.
Notes
- You can mix in cooked rice or a cream‑cheese based drizzle for extra richness.
- Breadcrumbs help absorb moisture; panko yields a lighter texture.
- For variation, add chopped crab or use precooked baby shrimp.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: ≈320 kcal
- Sugar: ≈4 g
- Sodium: ≈600 mg
- Fat: ≈15 g
- Saturated Fat: ≈8 g
- Unsaturated Fat: ≈6 g
- Trans Fat: ≈0.5 g
- Carbohydrates: ≈24 g
- Fiber: ≈2 g
- Protein: ≈18 g
- Cholesterol: ≈150 mg
