Go Back
Delicious shrimp and wild rice stuffed pepper dinner

Deluxe Shrimp and Wild Rice Stuffed Peppers

These Deluxe Shrimp and Wild Rice Stuffed Peppers feature vibrant bell peppers generously filled with a flavorful mixture of wild rice, succulent shrimp, fresh herbs, and aromatic vegetables. Baked to tender perfection, these colorful peppers make for a satisfying and elegant meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 400 kcal

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking dish
  • Knife
  • Cutting board

Ingredients
  

Main Ingredients

  • 4 large bell peppers (red, yellow, orange), firm and colorful
  • 1 cup cooked wild rice
  • 1 lb uncooked shrimp medium to large, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 stalk celery finely diced
  • 1/2 cup diced bell pepper (from trimmings or an extra half pepper)
  • 1/2 cup cherry tomatoes halved or quartered
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup crumbled feta cheese (optional, for topping)
  • 2 tablespoons panko breadcrumbs (optional, for topping)
  • 1/4 cup vegetable or chicken broth (for baking dish)

Instructions
 

Instructions

  • Slice tops off 4 bell peppers, remove seeds, lightly oil, and par-bake at 375°F (190°C) for 10-15 minutes until slightly soft.
  • If not already cooked, prepare wild rice according to package directions.
  • Heat olive oil, then sauté onion, celery, and diced bell pepper for 5-7 minutes. Add minced garlic and cook for one more minute until fragrant.
  • Add shrimp to the skillet and cook for 2-3 minutes, stirring, until pink and opaque.
  • Combine cooked wild rice, sautéed vegetables, shrimp, cherry tomatoes, fresh herbs, lemon juice, smoked paprika, oregano, salt, and pepper in a bowl. Mix gently and adjust seasoning.
  • Spoon filling into par-baked bell peppers; optionally top with feta cheese and panko breadcrumbs.
  • Place stuffed peppers in a baking dish with broth, then bake at 375°F (190°C) for 20-30 minutes until tender and heated through.
  • Serve hot, optionally with a side salad or crusty bread.

Notes

For best results, choose bell peppers that are uniform in size to ensure even cooking. If you don't have fresh dill or chives, dried herbs can be used in smaller quantities (about 1/3 of the fresh amount). Adjust the spice level of smoked paprika to your preference, and remember to taste the filling before stuffing to ensure perfect seasoning.