Bell peppers filled with shrimp, rice, and herbs, baked until tender and golden for a flavorful, satisfying main.
# Components:
→ Produce
01 - 4 large bell peppers, tops removed and seeds deveined
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely diced
05 - 1 medium Roma tomato, diced
06 - 2 tablespoons fresh parsley, finely chopped
→ Seafood
07 - 10 ounces raw shrimp, peeled, deveined, and roughly chopped
→ Grains
08 - 2/3 cup long-grain white rice, uncooked
→ Dairy/Cheese
09 - 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
→ Liquids
10 - 1 cup low-sodium chicken or vegetable broth
11 - 1 tablespoon olive oil
→ Seasonings
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 375°F (190°C). Stand the prepared bell peppers upright in a baking dish. Lightly season the interior of each pepper with a pinch of salt.
02 - Heat the olive oil in a large skillet over medium heat. Add the finely diced onion, celery, and minced garlic. Sauté for 3 minutes, or until softened.
03 - Stir the uncooked rice into the skillet and toast for 1 minute. Incorporate the diced tomato, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly.
04 - Pour in the broth and bring the mixture to a simmer. Cover the skillet and cook on low heat for 10 minutes. The rice should be partially cooked at this stage.
05 - Stir the chopped shrimp and half of the fresh parsley into the partially cooked rice mixture. Remove the skillet from the heat.
06 - Spoon the shrimp and rice filling generously into each prepared bell pepper. If using cheese, sprinkle it over the top of each stuffed pepper.
07 - Add a small amount of water (about 1/4 cup) to the bottom of the baking dish. Cover the dish tightly with aluminum foil and bake for 25 minutes.
08 - Remove the aluminum foil. Continue baking for an additional 10 to 15 minutes, or until the bell peppers are tender and the tops are lightly golden.
09 - Garnish the stuffed peppers with the remaining fresh parsley before serving immediately.
