Save to Pinterest Juicy bell peppers stuffed with tender shrimp and creamy Alfredo sauce, topped with melted cheese for a luscious, satisfying meal.
I first made this recipe when I was looking for a way to elevate stuffed peppers for a special family dinner, and the shrimp Alfredo twist instantly became a favorite with everyone at the table.
Ingredients
- Bell Peppers: 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- Shrimp Filling: 1 lb (450 g) medium shrimp, peeled and deveined, roughly chopped; 1 tbsp olive oil; 2 cloves garlic, minced; 1 small onion, finely diced; 1 cup baby spinach, chopped; 1 cup cooked white rice
- Alfredo Sauce: 1 cup heavy cream; 2 tbsp unsalted butter; 1/2 cup grated Parmesan cheese; 1/4 tsp ground black pepper; 1/4 tsp salt; 1/4 tsp ground nutmeg (optional)
- Topping: 1 cup shredded mozzarella cheese; 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep the Oven and Peppers:
- Preheat your oven to 375°F (190°C). Place the hollowed bell peppers upright in a baking dish. Lightly brush with olive oil and bake uncovered for 10 minutes to soften. Remove and set aside.
- Prepare the Shrimp Filling:
- In a large skillet over medium heat, add 1 tbsp olive oil. Sauté the onion until translucent (about 3 minutes), then add garlic and cook for 1 more minute. Add chopped shrimp and cook until just pink (about 3–4 minutes). Stir in chopped spinach and cook for another minute until wilted. Remove skillet from heat.
- Make Alfredo Sauce:
- In a saucepan over medium-low heat, melt butter. Add heavy cream and simmer for 2–3 minutes. Stir in Parmesan cheese, black pepper, salt, and nutmeg. Cook, stirring constantly, until sauce thickens slightly (about 2–3 minutes).
- Combine Filling:
- Add cooked rice and Alfredo sauce to the shrimp mixture. Mix until well combined.
- Stuff and Bake:
- Spoon the shrimp Alfredo filling evenly into the pre-baked bell peppers. Top each with shredded mozzarella cheese. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is golden and peppers are tender.
- Finish and Serve:
- Let cool for 5 minutes before garnishing with fresh parsley and serving.
Save to Pinterest My family always requests these stuffed peppers for celebrations, and the creamy, cheesy shrimp filling makes it a show-stopping centerpiece everyone loves to share.
Serving Suggestions
Serve with a crisp green salad and a glass of Pinot Grigio to complement the rich flavors and add freshness to your plate.
Required Tools
You'll need a large skillet, saucepan, baking dish, chef’s knife, cutting board, mixing spoon, and aluminum foil to make this recipe efficiently.
Allergen Information
This recipe contains shrimp and dairy. Double-check your Alfredo sauce for gluten if needed, and always review ingredient labels for potential allergens.
Save to Pinterest Finish with fresh parsley for color and a burst of brightness, then enjoy every cheesy, seafood-filled bite.
Common Recipe Questions
- → Can frozen shrimp be used?
Yes, just thaw and pat dry frozen shrimp before chopping and cooking to avoid excess moisture in the filling.
- → How can I make this low-carb?
Replace the white rice with cauliflower rice for a tasty, lower-carb alternative without sacrificing flavor.
- → What type of bell peppers work best?
Red, yellow, or orange bell peppers add sweetness and color. Use firm, large peppers for easy stuffing.
- → Is store-bought Alfredo sauce acceptable?
Yes, you can use store-bought Alfredo sauce for convenience, but choose gluten-free if dietary restrictions apply.
- → Can I add extra veggies?
Chopped mushrooms, zucchini, or more spinach can be mixed into the shrimp filling for added nutrition and flavor.
- → Does this dish store well?
Leftover stuffed peppers can be refrigerated in an airtight container and reheated gently for another satisfying meal.