American Seafood and Vegetable Stuffed Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Bell peppers filled with a mix of shrimp, rice, tomatoes, and herbs, baked to perfection. This american-inspired seafood (vegetarian-friendly) ready in about 55 minutes pairs bell peppers, shrimp, cooked rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 6 bell peppers
• 1 lb shrimp
• 2 cups cooked rice
• 1 cup tomatoes
• 1/2 cup onion
• 2 tbsp olive oil
• to taste salt and pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and position a rack in the middle. Wash and cut off the tops of the bell peppers, then carefully remove seeds and membranes with a paring knife. Tip: Use a spoon to scrape out the insides to avoid tearing the pepper walls.
2. Step 2: In a large mixing bowl, combine 2 cups cooked rice, 1 lb shrimp (peeled and deveined), 1 cup chopped tomatoes, 1/2 cup finely diced onion, 2 tbsp olive oil, and season generously with salt and pepper. Stir until the shrimp is evenly coated in oil and the mixture is well combined. Tip: If the rice is cold, let it sit at room temperature for 10 minutes to prevent the stuffing from becoming too dense.
3. Step 3: Stuff each bell pepper with the rice mixture, pressing gently to pack it tightly but not overfilling. Place the stuffed peppers upright on a parchment-lined baking sheet, and drizzle the tops with any remaining olive oil from the bowl. Tip: Use a spoon to press the filling into the peppers, ensuring the rice and shrimp are compacted to prevent leakage during baking.
4. Step 4: Bake for 25–30 minutes, or until the peppers are tender when pierced with a fork and the stuffing is golden brown and bubbling at the edges. Rotate the baking sheet halfway through cooking for even browning. Tip: Check the shrimp at the 20-minute mark; if not fully cooked, cover with foil and continue baking until the shrimp turns opaque and pink.
5. Step 5: Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional salt and pepper if desired, and serve warm. Tip: For extra flavor, sprinkle with fresh parsley or a squeeze of lemon juice before serving.