Shrimp and Avocado Stuffed Bell Peppers
Colorful bell peppers filled with garlic-sautéed shrimp and creamy avocado, finished with a sprinkle of feta. This mediterranean-inspired keto (low-carb) ready in about 27 minutes pairs bell peppers, shrimp, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 4 (1 medium each, red/yellow) bell peppers
- 12 oz, peeled and deveined shrimp
- 1, mashed avocado
- 1 tbsp olive oil
- 2, minced garlic cloves
- 2 oz, crumbled feta cheese
- 1 tbsp, chopped chives
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut bell peppers in half lengthwise and remove seeds. Place cut-side down on a baking sheet and roast at 400°F for 10 minutes to soften slightly.
- Step 2: Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, salt, and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Step 3: Stir mashed avocado into cooked shrimp with 1/4 cup of the pepper roasting liquid. Spoon mixture into pepper halves, then top with crumbled feta and chives. Serve immediately to prevent browning.
Frequently asked questions
How long does Shrimp and Avocado Stuffed Bell Peppers take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shrimp and Avocado Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.
Can I substitute ingredients in Shrimp and Avocado Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp and Avocado Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Shrimp and Avocado Stuffed Bell Peppers low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured these stuffed peppers! The Mediterranean flavors are spot-on, and it's keto-friendly.
- ★★★★★
Simple, delicious, and perfect for my keto diet. The bell peppers held up beautifully.
- ★★★★★
Loved the balance of shrimp and avocado. Made it for a dinner party and everyone asked for the recipe.
