Description
These Shrimp Scampi and Rice Stuffed Roasted Peppers combine tender shrimp sautéed in garlicky lemon butter with fluffy rice and roasted bell peppers. It’s a bright, savory, and colorful dish that’s perfect for dinner parties or weeknight meals.
Ingredients
- Bell Peppers: 4 large (red, yellow, or orange), halved and cored
- Shrimp: 1 pound (medium, peeled and deveined)
- Cooked Rice: 2 cups
- Olive Oil: 2 tablespoons
- Garlic: 5 cloves, minced
- Shallot: 1 small, finely chopped
- Unsalted Butter: 3 tablespoons
- Lemon Juice: 2 tablespoons
- Lemon Zest: 1 teaspoon
- Fresh Parsley: ¼ cup, chopped
- Crushed Red Pepper Flakes: ¼ teaspoon (optional)
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Grated Parmesan Cheese: ⅓ cup (optional)
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F. Lightly grease a baking dish.
- Combine Ingredients: In a skillet, heat olive oil over medium. Add garlic and shallot, sauté until fragrant. Stir in shrimp, salt, and pepper. Cook 2–3 minutes until shrimp is pink. Add butter, lemon juice, zest, red pepper flakes, rice, and parsley. Remove from heat.
- Prepare Your Cooking Vessel: Halve and core the bell peppers. Roast face-down on a baking sheet for 10 minutes to soften.
- Assemble the Dish: Flip the roasted peppers, fill with the shrimp and rice mixture. Sprinkle parmesan on top if using.
- Cook to Perfection: Place stuffed peppers in a baking dish. Cover loosely with foil and bake 15 minutes. Remove foil, bake 5 more minutes.
- Finishing Touches: Garnish with fresh parsley and a squeeze of lemon before serving.
- Serve and Enjoy: Serve hot with salad or crusty bread for a complete meal.
Notes
- Use day-old rice for the best texture.
- Don’t overcook shrimp — they’ll finish in the oven.
- Parmesan is optional but adds great flavor and color.