Shrimp Scampi and Rice Stuffed Roasted Peppers

If you’re in search of a dish that’s as visually appealing as it is delicious, look no further than Shrimp Scampi and Rice Stuffed Roasted Peppers. This stunning yet straightforward recipe combines the succulent flavors of shrimp scampi with the comforting heartiness of rice, all nestled within vibrant roasted bell peppers. The moment these beauties emerge from the oven, the aroma of garlic and butter wafts through your kitchen, teasing your taste buds and beckoning everyone to gather around the dinner table.

Imagine slicing through the tender, roasted pepper to reveal the fluffy, flavorful rice and plump shrimp inside. Each bite is a harmonious blend of flavors, with a delightful nuttiness from the rice, the savoriness of the shrimp, and the refreshing zing of lemon. Perfect for cozy family dinners or a sophisticated weeknight meal, these stuffed peppers add a pop of color and flavor, making any occasion feel special.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy
• Nutrition Information (per serving):
  • Calories: 350
  • Protein: 20g
  • Carbs: 45g
  • Fat: 10g

Why Make This Recipe

This recipe is ideal for those who appreciate both flavor and convenience. It showcases the classic taste of shrimp scampi while presenting it in a fun and interactive format. Perfect for family gatherings or casual dinners, Shrimp Scampi and Rice Stuffed Roasted Peppers is sure to impress your guests with its enticing aroma and beautiful presentation. Plus, it’s a breeze to whip up, leaving you more time to relax and enjoy your meal!

How to Make Shrimp Scampi and Rice Stuffed Roasted Peppers

Ingredients

• 4 large bell peppers (any color)
• 1 pound shrimp, peeled and deveined
• 2 cups cooked rice (white or brown)
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1/4 cup butter
• 1/4 cup parsley, chopped
• Salt and pepper to taste
• Parmesan cheese for topping

Optional Ingredients and Substitutions:

• Instead of white wine, use chicken or vegetable broth.
• Swap out the shrimp for scallops or crab meat for a different seafood variation.
• For a vegetarian option, consider using mushrooms or tofu as the protein source.

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, melt the butter over medium heat, and add the garlic, cooking until fragrant (about 1 minute).
4. Add the shrimp to the skillet and cook until pink (approximately 3-4 minutes).
5. Stir in the white wine and lemon juice, cooking for another 2 minutes.
6. Mix the cooked rice and parsley into the shrimp mixture until well combined.
7. Stuff each bell pepper with the shrimp and rice mixture, and place them in a baking dish.
8. Sprinkle with salt, pepper, and Parmesan cheese.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
10. Serve warm and enjoy!

Baking/Cooking Tips

• Don’t overmix the shrimp and rice; you want to keep the shrimp intact for a lovely texture.
• Test the doneness of the peppers by piercing them with a fork; they should be tender yet still hold their shape.

How to Serve

Serve these colorful stuffed peppers as a striking main dish with a crisp side salad or some garlic bread. They pair beautifully with a glass of white wine or sparkling water for a refreshing complement to the rich flavors.

How to Store

• Room Temperature: Keep cooked peppers at room temp for no more than 2 hours.
• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: For longer storage, they can be frozen for up to 3 months. Ensure they’re well-wrapped to prevent freezer burn.

Expert Tips

• For the best flavor, use fresh garlic and high-quality butter.
• Choose bright, firm peppers for stuffed peppers to hold their shape during baking.
• If you’re unsure about the doneness of your shrimp, remember they should turn opaque and pink when cooked properly.

Delicious Variations

• For a vegan version, replace shrimp with marinated tofu and use vegan butter.
• Try adding spinach or kale to the rice mixture for added nutrition.
• For a touch of heat, add some diced jalapeños or a sprinkle of red pepper flakes.

Frequently Asked Questions

Can I use other types of seafood?
Absolutely! Feel free to substitute shrimp with scallops, crab, or even a medley of mixed seafood.

Why do my stuffed peppers taste dry?
If your peppers taste dry, they may not have enough filling. Ensure you’re using adequate sauce (like more wine or lemon juice) to keep the mixture moist.

What can I do with leftovers?
Leftovers can be reheated in the oven or microwave. They’re also delicious straight from the fridge as a cold salad topping!

Can I use frozen shrimp?
Yes, frozen shrimp work perfectly! Just ensure they are fully thawed and drained before cooking.

Conclusion

Shrimp Scampi and Rice Stuffed Roasted Peppers are not just a meal; they’re a celebration of flavors and colors that elevate any dining experience. This dish bridges the gap between comfort food and elegance, making it truly versatile. We invite you to try this recipe at home, explore your variations, and let us know how it turned out! Your culinary creativity deserves a spotlight, and we can’t wait to see how you make it your own!