American Seafood and Sweet Potato Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Bell peppers stuffed with a hearty mix of sweet potato, quinoa, and shrimp, baked to perfection. This american-inspired seafood (vegetarian-friendly) ready in about 45 minutes pairs bell peppers, sweet potato, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 bell peppers
• 2 cups sweet potato
• 1 lb shrimp
• 1 cup quinoa
• 1/2 cup tomato sauce
• 1 tsp oregano

Instructions

1. Step 1: Preheat oven to 375°F (190°C) by placing rack in center and allowing oven to fully heat for 10-15 minutes. Tip: Preheating ensures even cooking and prevents undercooked centers.
2. Step 2: Cook 1 cup quinoa in 2 cups water or vegetable broth, bringing to a boil, then reducing heat to low, covering, and simmering for 15 minutes until water is absorbed and grains are fluffy. Tip: Rinse quinoa under cold water before cooking to prevent sogginess.
3. Step 3: Dice 2 cups sweet potato into 1/2-inch cubes and roast in a single layer on a baking sheet at 400°F (200°C) for 20-25 minutes, stirring halfway, until edges are golden brown and tender. Tip: Roasting enhances natural sweetness and adds caramelized flavor.
4. Step 4: Peel and devein 1 lb shrimp, patting dry with paper towels. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sauté shrimp for 3-4 minutes until pink and opaque, stirring occasionally. Remove from pan and set aside.
5. Step 5: In a large bowl, combine cooked quinoa, roasted sweet potato, sautéed shrimp, 1/2 cup tomato sauce, and 1 tsp oregano. Mix thoroughly until ingredients are evenly distributed and quinoa is slightly broken apart.
6. Step 6: Cut the tops off 8 bell peppers and remove seeds and membranes with a spoon, then gently hollow out the centers to create a cavity. Pack the quinoa mixture into each pepper, pressing firmly to compact.
7. Step 7: Top each stuffed pepper with 1 tbsp shredded mozzarella or cheddar cheese, ensuring even coverage. Place peppers on a baking sheet lined with parchment paper.
8. Step 8: Bake for 25 minutes, or until peppers are tender when pierced with a fork and cheese is golden and bubbly. Tip: Check doneness at 20 minutes—peppers may need additional time if undercooked.